Chicken and Spinach Lasagna Rolls

The steam rising from those first rolled bundles told me I was onto something different. I had leftover roasted chicken and wilted spinach that needed rescuing, and the idea hit me while staring at a box of lasagna noodles. Instead of layering everything flat, I rolled each sheet tight with filling and lined them up like little packages. The kitchen smelled like garlic and melted cheese, and I knew before the first bite that this was going to be one of those recipes I'd make again and again.

I brought these to a potluck once, and my friend Maria thought I'd spent hours on them. She was shocked when I admitted the whole thing came together in about an hour, most of it hands off baking time. The rolls stayed intact on the serving platter, which made me look far more competent than I felt. Everyone went back for seconds, and I went home with an empty dish and three requests for the recipe.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you from poaching or roasting, just shred it with two forks and you are halfway done.
• Fresh spinach, chopped: Fresh gives a brighter flavor, but frozen is a lifesaver when you need convenience, just squeeze out every drop of water or the filling gets soupy.
• Ricotta cheese: This is the creamy glue that holds everything together, and I always go for whole milk ricotta because it tastes richer and doesnt get grainy.
• Shredded mozzarella cheese: The stretchiness and mild flavor make mozzarella essential, and I like to use a block I shred myself for better melting.
• Grated Parmesan cheese: A little goes a long way for that nutty, salty punch that balances the creaminess of the ricotta.
• Large egg: It binds the filling so it doesnt ooze out when you slice into the rolls.
• Garlic, minced: Two cloves is just enough to add warmth without overpowering the delicate chicken and spinach.
• Dried oregano and basil: These bring that classic Italian vibe, but if you have fresh herbs on hand, double the amount and stir them in at the end.
• Salt and black pepper: Taste your filling before you roll, chicken and ricotta both need a confident hand with seasoning.
• Lasagna noodles: Cook them just until al dente, because they will soften more in the oven and you want them to hold their shape when rolled.
• Marinara sauce: Homemade is lovely, but a good jarred marinara makes this recipe doable on a Tuesday night.
• Mozzarella and Parmesan for topping: The final layer of cheese gets golden and bubbly, creating that irresistible baked pasta crust.
• Chopped fresh parsley: Optional, but a sprinkle of green makes the whole dish look brighter and more inviting.

Instructions

Preheat and Prep:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish so the rolls dont stick to the bottom. This is also a good time to clear some counter space for laying out cooked noodles.

Cook the Noodles:

Boil the lasagna noodles in salted water until theyre just al dente, then drain and lay them flat on a clean kitchen towel. If they sit too long without separation, they will glue themselves together, so give each one its own spot.

Make the Filling:

In a large bowl, mix the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly distributed. Taste it now, this is your chance to adjust the seasoning before it goes into the oven.

Sauce the Dish:

Spread one cup of marinara sauce across the bottom of your baking dish. This keeps the rolls from drying out and adds flavor to every bite.

Roll the Noodles:

Lay a noodle flat and spread about a quarter cup of filling evenly along its length, then roll it up from the short end and place it seam side down in the dish. Repeat with the remaining noodles, lining them up snugly but not squished.

Top and Bake:

Pour the remaining marinara over the rolls, then sprinkle the top with mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and lightly golden.

Rest and Serve:

Let the dish rest for five minutes before serving so the filling sets and doesnt spill out when you plate it. Garnish with parsley if you want a pop of color.

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One Sunday evening, I made these rolls for my neighbor who had just come home from the hospital. I packed them in a foil pan with reheating instructions, and she told me later that her daughter said they were better than any takeout. That moment reminded me that food doesnt have to be complicated to feel like care, sometimes its just about something warm and homemade showing up at the right time.

Storing and Reheating

These rolls keep well in the fridge for up to three days, covered tightly with foil or plastic wrap. Reheat individual portions in the microwave for about two minutes, or warm the whole dish in a 350°F oven for 15 to 20 minutes until heated through. If youre freezing them, assemble the rolls but dont bake them, cover the dish tightly and freeze for up to two months, then bake straight from frozen adding an extra 15 minutes under the foil.

Swaps and Variations

Turkey works just as well as chicken, especially after Thanksgiving when you have leftovers to use up. If you want a vegetarian version, skip the poultry and add sautéed mushrooms or roasted red peppers for body and flavor. Whole wheat lasagna noodles give a slightly nutty taste and hold up just as well, and you can even try mixing in a handful of fresh basil or a pinch of red pepper flakes to the filling for extra character.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese, and garlic bread is perfect for soaking up any extra marinara on the plate. I also love serving these with roasted vegetables like zucchini or bell peppers on the side for color and balance. If youre feeding a crowd, this dish pairs well with a simple Italian red wine and a light dessert like lemon sorbet.

• Serve two rolls per person for a hearty main course, or one roll as a side with soup or salad.
• Let guests garnish their own plates with fresh basil, red pepper flakes, or extra Parmesan.
• These rolls hold their shape well on a buffet table, making them ideal for casual gatherings.

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This recipe has become my go to whenever I want something comforting that still feels a little special. I hope it brings the same warmth to your table that it has to mine.

FAQs About This Recipe

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

→ What's the best way to prevent the noodles from tearing?

Cook the lasagna noodles until just al dente, then immediately lay them flat on a clean kitchen towel. This prevents them from sticking together and tearing when you handle them.

→ Can I freeze these after baking?

Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat in a 350°F oven covered with foil for 20-25 minutes until warmed through.

→ How do I make this vegetarian?

Simply omit the chicken and increase the spinach to 3 cups, or add sautéed mushrooms for heartiness. The filling will be equally satisfying and flavorful.

→ What sides pair well with this dish?

Serve alongside a crisp green salad with vinaigrette, garlic bread, or roasted vegetables. A dry white wine like Pinot Grigio complements the creamy sauce beautifully.

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time. You'll need about one medium chicken to yield 2 cups of meat.