Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls filled with shredded chicken, fresh spinach, and creamy cheese blend, baked in marinara for a comforting Italian-American favorite.

# What You’ll Need:

→ 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

→ 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)

# Steps:

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 mixing bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and black 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 -
  • Every roll is perfectly portioned, so no messy scooping or uneven servings at the table.
  • The creamy chicken and spinach filling tastes like comfort in every bite, especially when the cheese gets all bubbly on top.
  • You can assemble these in the morning, refrigerate them, and just pop them in the oven when you're ready to eat.
  • They look fancy enough for guests but are forgiving enough for a weeknight when you're running on autopilot.
02 -
  • Don't skip laying the cooked noodles flat on a towel, stacking them will cause them to stick together and tear when you try to separate them.
  • Taste your filling before you start rolling, it's much easier to adjust seasoning now than after everything is baked.
  • If your rolls are leaking filling, you probably overfilled them, stick to about 1/4 cup per noodle and spread it thin.
  • Use a spoon to spread the marinara sauce gently over the rolls instead of pouring it all at once, which can dislodge them.
03 -
  • Use a piping bag or a zip-top bag with the corner snipped off to spread the filling quickly and evenly across each noodle.
  • If your marinara sauce is too thick, thin it out with a splash of pasta water or chicken broth so it coats the rolls more easily.
  • For extra crispy cheese on top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
  • Make a double batch of filling and freeze half, then you can whip up another round of rolls anytime without starting from scratch.
Go Back