Chicken and Spinach Lasagna Rolls (Print version)

Tender pasta sheets rolled with creamy chicken, spinach, and cheese filling, baked in marinara sauce for comfort food at its finest.

# Required ingredients:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped
03 - 1 1/4 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Assembly

12 - 12 lasagna noodles
13 - 2 1/2 cups marinara sauce
14 - 1 cup shredded mozzarella cheese for topping
15 - 1/4 cup grated Parmesan cheese for topping
16 - Fresh parsley, chopped, optional for garnish

# How to make it:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a large bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Spread approximately 1/4 cup of the chicken-spinach filling evenly over each noodle. Roll up each noodle starting from the short end and place seam-side down in the baking dish.
06 - Pour the remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes or until cheese is bubbly and lightly golden.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Each roll holds its own perfect ratio of creamy filling to tender pasta, so every serving feels complete and satisfying.
  • The presentation makes weeknight dinner feel special without any fancy plating skills required.
  • You can prep the rolls hours ahead and slide them into the oven when youre ready, making timing a breeze.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled.
02 -
  • Overcooking the noodles makes them tear when you try to roll them, so pull them off the heat while they still have a little bite.
  • Dont skip squeezing the spinach if you use frozen, the extra moisture will turn your creamy filling into a watery mess.
  • Spread the filling thin and even, thick clumps in the center make the rolls lopsided and harder to cut cleanly.
  • Covering with foil for the first part of baking keeps the rolls moist, removing it at the end gives you that golden cheesy top.
03 -
  • Use a spoon to spread the filling instead of your hands, it keeps things neater and prevents overfilling.
  • Line up your rolled noodles tightly in the dish so they support each other and dont unravel during baking.
  • If the edges of your noodles start to dry out while you work, cover them with a damp towel to keep them pliable.
  • Taste your marinara before using it, if its too acidic, stir in a pinch of sugar to balance the flavors.
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