Chicken and Spinach Lasagna Rolls (Print View)

Rolled pasta tubes filled with tender chicken, spinach, and three cheeses, then baked in marinara for a cozy, satisfying meal.

# Components:

→ 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 for garnish

# Directions:

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 cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried 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 cooked noodle. Roll up each noodle starting from the short end and place seam-side down in the baking dish.
06 - Pour remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.
08 - Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Each roll is its own tidy portion, so serving feels elegant without any messy scooping or uneven layers.
  • The filling stays creamy and rich because it is tucked inside the noodles instead of drying out between flat sheets.
  • You can prep the rolls hours ahead and slide them into the oven when company arrives, making dinner feel effortless.
  • Leftovers reheat beautifully in the microwave without turning watery or falling apart.
02 -
  • If your noodles tear while rolling, don't panic, just overlap the torn edges and keep going because the sauce and cheese will hold everything together once baked.
  • Undercook the noodles slightly during boiling because they'll continue softening in the oven, and mushy noodles will unravel when you try to roll them.
  • Always squeeze frozen spinach in a clean towel until your hands ache, because even a little extra moisture will make your filling watery and cause the rolls to slide apart.
03 -
  • Use a pizza cutter to trim any ragged noodle edges before rolling, which makes them easier to handle and gives you cleaner, tighter spirals.
  • If you're short on time, buy a rotisserie chicken and jarred marinara, and the whole dish comes together in about 20 minutes of active work.
  • Add a pinch of red pepper flakes to the filling if you like a subtle kick, or stir in a handful of chopped sun dried tomatoes for a tangy, savory twist.
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