Chicken and Spinach Lasagna Rolls

I stumbled into this recipe on a rainy Tuesday when I had leftover rotisserie chicken sitting in the fridge and a craving for something warm that didn't involve standing over the stove for hours. Rolling individual lasagna noodles felt oddly meditative, like wrapping little gifts for dinner. The house smelled like garlic and melted cheese within minutes, and my neighbor actually knocked on the door to ask what I was making. It's become my go-to whenever I want something impressive without the fuss of layering a traditional lasagna.

The first time I served these, my sister asked if I'd ordered them from a restaurant. She kept poking at the rolls with her fork, trying to figure out how I got the filling to stay inside without spilling everywhere. I didn't have the heart to tell her it was just about spreading the mixture evenly and rolling them snugly. Now she makes them for her book club, and I get texts every time asking if she should add mushrooms or sun-dried tomatoes.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding a hint of seasoning you didn't have to think about.
• Fresh spinach, chopped: If using frozen, squeeze it dry in a towel or you'll end up with watery filling that leaks out during baking.
• Ricotta cheese: The creamy base that holds everything together, making each bite rich without feeling heavy.
• Shredded mozzarella cheese: Melts beautifully and gives you those stretchy cheese pulls everyone loves.
• Grated Parmesan cheese: Adds a sharp, nutty depth that balances the mild ricotta and mozzarella.
• Large egg: Binds the filling so it doesn't fall apart when you slice into the rolls.
• Garlic, minced: Two cloves is enough to make the kitchen smell incredible without overpowering the other flavors.
• Dried oregano and basil: Classic Italian herbs that make the filling taste like it simmered all day.
• Salt and black pepper: Don't skip tasting the filling before you roll, a pinch more salt can make everything sing.
• Lasagna noodles: Cook them just until al dente so they don't tear when you roll them up.
• Marinara sauce: Homemade is lovely, but a good jarred sauce works perfectly and saves you precious time.
• Extra mozzarella and Parmesan for topping: This is what gives you that golden, bubbly crust that makes everyone reach for seconds.
• Fresh parsley: Optional, but a sprinkle of green makes the dish look like you put in extra effort.

Instructions

Prep Your Oven and Dish:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish with a bit of olive oil or cooking spray. This keeps the rolls from sticking and makes cleanup easier later.

Cook the Noodles:

Boil a large pot of salted water and cook the lasagna noodles until they're just al dente, usually a minute or two less than the package says. Drain them and lay them flat on a clean kitchen towel so they don't clump together while you prep the filling.

Mix the Filling:

In a large bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper. Stir everything until it's well blended and you can't see streaks of egg anymore.

Sauce the Bottom:

Spread about 1 cup of marinara sauce evenly across the bottom of your greased baking dish. This prevents the rolls from sticking and gives them a saucy base to nestle into.

Fill and Roll:

Spread about 1/4 cup of the chicken-spinach mixture evenly over each noodle, then roll them up starting from the short end. Place each roll seam-side down in the baking dish so they don't unravel.

Top with Sauce and Cheese:

Pour the remaining marinara sauce over the rolls, making sure each one gets a good coating. Sprinkle the extra mozzarella and Parmesan on top for that irresistible cheesy crust.

Bake Covered, Then Uncovered:

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and just starting to turn golden. The foil keeps everything moist while the uncovered time gives you that beautiful browned top.

Rest and Serve:

Let the dish rest for 5 minutes before serving so the filling sets up and doesn't spill everywhere when you plate it. Garnish with fresh parsley if you have it, and watch everyone dig in.

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One evening, I made a double batch of these and froze half before baking. A few weeks later, when I was too tired to think about dinner, I pulled them out, baked them straight from frozen with an extra 15 minutes in the oven, and felt like I'd given myself the best gift. That's when this recipe went from something I made occasionally to something I always keep on hand. It's like having a secret stash of comfort tucked away in the freezer.

Making It Your Own

The beauty of these rolls is how adaptable they are to whatever you have in your kitchen. I've stirred in sautéed mushrooms when I had a container from the farmers market, and I've added roasted red peppers when I wanted a pop of sweetness. Swap the chicken for turkey if that's what you've got, or leave out the meat entirely and load up on spinach and mushrooms for a vegetarian version. You can even sneak in some finely chopped zucchini or kale without anyone noticing.

Serving Suggestions

These rolls are hearty enough to stand on their own, but I usually serve them with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread is always a hit, especially for soaking up any extra marinara sauce left on the plate. If you're feeding a crowd, set out a bowl of extra Parmesan and some red pepper flakes so people can customize their plates. A glass of red wine doesn't hurt either, though I've been known to enjoy these with sparkling water and a squeeze of lime.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to four days, tucked in an airtight container or covered tightly with foil. I reheat individual rolls in the microwave for about 90 seconds, or you can warm them in a 350°F oven for 15 minutes if you want the cheese to get bubbly again. For freezing, assemble the rolls in a disposable aluminum pan, cover tightly with plastic wrap and then foil, and freeze for up to three months.

• Label the pan with the date and baking instructions so future you doesn't have to guess.
• Bake frozen rolls covered at 375°F for 40 minutes, then uncovered for 10 more until heated through.
• If you're short on freezer space, freeze the rolls individually on a baking sheet first, then transfer them to a freezer bag once solid.

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There's something quietly satisfying about pulling a pan of these rolls out of the oven and seeing all those golden, bubbly edges. Whether you're feeding your family on a busy weeknight or impressing friends who think you spent hours in the kitchen, these rolls deliver every single time.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can assemble the lasagna rolls up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 10-15 minutes to the cooking time if baking from cold.

→ What's the best way to cook the noodles?

Boil lasagna noodles until al dente according to package directions, then drain and lay flat on a clean kitchen towel to prevent sticking. This keeps them pliable for rolling without tearing.

→ How do I prevent the rolls from falling apart?

Place rolls seam-side down in the baking dish, and ensure the bottom is coated with sauce. The sauce acts as a barrier, and resting the dish for 5 minutes after baking helps set the cheese.

→ Can I substitute ingredients?

Absolutely. Use cooked turkey instead of chicken, add roasted red peppers or mushrooms to the filling, or use whole wheat noodles. For a vegetarian version, omit chicken and use extra spinach or mushrooms.

→ How should I store leftovers?

Cool the dish and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently in a 350°F oven covered with foil until warmed through, about 20-25 minutes.

→ What pairs well with this dish?

Serve alongside a crisp green salad tossed with vinaigrette, warm garlic bread, or roasted vegetables. A light white wine or sparkling water complements the creamy, savory flavors.