Save The kitchen was humid from boiling water, and I was fishing slippery lasagna noodles out of the pot with tongs when my neighbor knocked on the door holding a bag of spinach from her garden. She said it was too much for one household, and I stood there dripping pasta water onto the floor, suddenly inspired to try something I'd been avoiding for months. I'd seen lasagna rolls in a magazine but assumed they were fussy and time consuming, yet that evening with a rotisserie chicken in the fridge and too much spinach to ignore, I rolled my first batch. They came out golden and bubbly, and I've been making them ever since, usually when I want comfort food that feels a little more special than a casserole.
I made these for my sister's birthday dinner one winter, and she asked for the recipe before dessert was even served. We sat around the table pulling apart the rolls with our forks, and someone said they tasted like the best parts of lasagna without the heaviness. My brother in law went back for thirds, and my niece, who usually picks at anything green, ate every bit of spinach tucked into her roll. It was one of those meals where everyone lingered at the table longer than usual, and I realized that sometimes the dishes people remember aren't the complicated ones.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the seasoning from the store bought bird adds a savory depth you don't get from plain poached chicken.
- Fresh spinach, chopped: Fresh spinach wilts down significantly, so two cups raw becomes just the right amount once mixed into the filling, and frozen works fine if you squeeze out every drop of water first.
- Ricotta cheese: This is what keeps the filling creamy and soft, and I learned to buy whole milk ricotta after a batch made with skim turned grainy and bland.
- Shredded mozzarella cheese: Use the block you shred yourself instead of pre shredded bags, which have anti caking agents that prevent smooth melting.
- Grated Parmesan cheese: Freshly grated Parmesan has a sharper, saltier punch that makes the filling taste more intentional.
- Egg: The egg binds everything together so the filling doesn't ooze out of the rolls while baking.
- Garlic, minced: Two cloves is just enough to make the filling fragrant without overpowering the delicate spinach and chicken.
- Dried oregano and basil: These herbs echo the marinara sauce and tie the whole dish together with classic Italian flavors.
- Lasagna noodles: Cook them just until al dente so they're pliable enough to roll without tearing, and lay them flat immediately after draining.
- Marinara sauce: A good jarred sauce works perfectly, but if you have homemade in the freezer, this is a great place to use it.
- Mozzarella and Parmesan for topping: The double cheese layer on top creates a golden, bubbly crust that's worth every calorie.
- Fresh parsley: Optional, but a handful of chopped parsley makes the dish look brighter and taste fresher when you pull it from the oven.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray. This step prevents the rolls from sticking and makes cleanup much easier later.
- Boil the Noodles:
- Bring a large pot of salted water to a rolling boil, then cook the lasagna noodles until they're just al dente, which usually takes about a minute less than the package suggests. Drain them carefully and lay them flat on a clean kitchen towel so they don't stick together or tear when you're ready to roll.
- Make the Filling:
- In a large bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper, stirring until everything is evenly distributed. The mixture should be thick and creamy, not watery, so if you used frozen spinach, make sure you squeezed it completely dry.
- Sauce the Bottom:
- Spread one cup of marinara sauce across the bottom of your prepared baking dish in an even layer. This prevents the rolls from sticking and keeps the bottoms moist while they bake.
- Fill and Roll:
- Lay one noodle flat and spread about a quarter cup of filling evenly over the surface, leaving a small border at the edges. Roll it up snugly from the short end and place it seam side down in the sauced dish, repeating until all noodles are filled and tucked in next to each other.
- Top with Sauce and Cheese:
- Pour the remaining marinara sauce over the tops of the rolls, then sprinkle with the extra mozzarella and Parmesan. The cheese will melt into a golden blanket that seals in all the flavors.
- Bake Covered, Then Uncovered:
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and starting to brown. The foil traps steam early on, keeping the rolls tender, and removing it at the end gives you that irresistible crispy top.
- Rest and Serve:
- Let the dish sit for five minutes after pulling it from the oven so the filling sets and the rolls are easier to serve. Garnish with fresh parsley if you have it, and scoop out each roll with a spatula.
Save There was a Sunday afternoon when I had unexpected guests, and I pulled a pan of these rolls from the freezer, baked them straight from frozen with an extra ten minutes of covered time, and no one knew they weren't freshly made. We ate in the living room with plates on our laps, and someone said it tasted like the kind of meal you'd plan for days. That's when I realized this recipe had become my quiet MVP, the one I could count on when I wanted to look like I had my life together, even when I'd forgotten to thaw anything for dinner.
Make Ahead and Storage
You can assemble the entire dish up to a day in advance, cover it tightly with plastic wrap and foil, and refrigerate it until you're ready to bake. I've done this countless times for potlucks and holiday dinners, and it's a relief to have one less thing to worry about when the kitchen gets chaotic. If you want to freeze them, wrap the unbaked rolls individually in plastic wrap and stack them in a freezer bag, then bake from frozen by adding 15 extra minutes under the foil. Leftovers keep in the fridge for up to four days, and they reheat beautifully in the microwave for about two minutes per roll, still creamy and tender.
Swaps and Variations
Turkey works just as well as chicken, especially if you have Thanksgiving leftovers taking up space in the fridge, and I've even used shredded pork from a slow cooker roast with excellent results. For a vegetarian version, skip the meat entirely and double the spinach, or add sautéed mushrooms and diced roasted red peppers for extra body and flavor. Whole wheat noodles give the dish a nuttier taste and a bit more chew, though they can be slightly more fragile to roll, so handle them gently. If you're dairy sensitive, cashew ricotta and dairy free mozzarella work surprisingly well, though the texture will be a bit less creamy.
Serving Suggestions
These rolls are rich and satisfying on their own, but a crisp green salad with a lemony vinaigrette cuts through the richness and makes the meal feel more balanced. Garlic bread is always a hit, and I like to toast slices with butter, minced garlic, and a sprinkle of Parmesan until they're golden and crunchy. A light white wine like Pinot Grigio or a medium bodied red like Chianti pairs beautifully, and if you're serving kids, sparkling water with a squeeze of lemon feels special without any fuss.
- Serve two rolls per person for a hearty main course, or one roll alongside soup for a lighter meal.
- Leftovers are perfect for lunch the next day, packed in a container with a small side of salad.
- If you're feeding a crowd, double the recipe and use two baking dishes, keeping one warm in the oven while the first gets devoured.
Save This is the kind of recipe that makes you feel capable in the kitchen, even on days when everything else feels like too much. It's comforting, adaptable, and always welcome at the table, whether you're feeding your family on a Tuesday or hosting friends who stayed longer than expected.
Cooking Questions
- → Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover with foil and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if cooking from cold.
- → What's the best way to prevent the noodles from sticking?
After draining the cooked lasagna noodles, lay them flat on a clean kitchen towel in a single layer. This prevents them from clumping together and makes them easier to fill and roll.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach (thawed) instead of 2 cups fresh. The key is to squeeze out all excess moisture before adding to the filling to prevent a watery texture.
- → How do I make this vegetarian?
Simply omit the chicken and increase the spinach to 3 cups or add sautéed mushrooms, roasted red peppers, or zucchini to the filling. The rest of the ingredients remain the same for a satisfying meat-free version.
- → What cheese works best for the filling?
Ricotta provides the creamy base, while mozzarella adds stretchiness and Parmesan contributes sharp flavor. Using whole milk ricotta and fresh mozzarella yields the creamiest results, though lower-fat versions work too.
- → Can I freeze these rolls for later?
Yes, freeze unbaked rolls in the prepared dish (covered tightly) for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time, covering with foil the entire time.