Chicken and Spinach Lasagna Rolls (Printable view)

Pasta rolls stuffed with creamy chicken, spinach, and cheese filling, baked in marinara for a savory Italian-American comfort dish.

# What You Need:

→ For the Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
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

→ For 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 - Chopped fresh parsley for garnish (optional)

# How To Make:

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, 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 the remaining mozzarella and Parmesan cheese.
07 - Cover baking dish 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 is its own tidy portion, so serving is incredibly easy and no one fights over corner pieces.
  • The chicken and spinach make it hearty without feeling heavy, and the creamy ricotta keeps every bite soft and comforting.
  • You can assemble them in advance and just pop them in the oven when company arrives.
  • Leftovers reheat beautifully, sometimes tasting even better the next day.
02 -
  • Do not skip draining the spinach if using frozen, I once forgot and the filling turned into a watery mess that leaked everywhere.
  • Laying the cooked noodles flat immediately prevents them from curling and sticking, a damp towel works better than parchment paper.
  • If your rolls feel too full and keep splitting, use slightly less filling per noodle, you can always serve extra on the side.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps the mixture from warming up and getting too soft.
  • If your noodles keep tearing, they might be overcooked, next time pull them a minute early and let carryover cooking finish the job.
  • Let the rolls rest before cutting into them, this gives the cheese time to firm up so each piece comes out clean and beautiful.
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