Chicken and Spinach Lasagna Rolls

My oven door squeaked open on a rainy Thursday when I needed something both impressive and comforting. I had leftover rotisserie chicken, a bag of wilting spinach, and zero patience for layering a traditional lasagna. Rolling each noodle felt like wrapping little gifts, and when they emerged golden and bubbling, I realized I'd stumbled onto something better than the original. Now these rolls show up whenever I want all the coziness of lasagna without the fuss.

I made these for my sister's birthday dinner, and she kept asking if I'd ordered them from a restaurant. The trick was letting the rolls rest just long enough that the cheese set but the marinara stayed glossy. We sat around the table pulling apart the spirals with our forks, and she admitted she'd never liked spinach until that night.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoned skin.
• Fresh spinach, chopped: Fresh gives a brighter taste, but frozen works if you squeeze out every drop of water or the filling turns soupy.
• Ricotta cheese: This is the creamy backbone of the filling, so use whole milk ricotta for richness, not the skim stuff.
• Shredded mozzarella cheese: Low moisture mozzarella melts without making the dish watery, and it gets those beautiful golden spots on top.
• Grated Parmesan cheese: Freshly grated Parmesan adds a salty, nutty punch that pre-shredded just can't match.
• Large egg: This binds the filling together so it doesn't spill out when you slice into the rolls.
• Garlic, minced: Two cloves might seem modest, but they bloom in the ricotta and fill your kitchen with the best smell.
• Dried oregano and basil: These bring that classic Italian warmth, but if you have fresh herbs, chop them in at the end for a brighter note.
• Salt and black pepper: Season boldly here because the pasta and sauce will dilute the filling's flavor.
• Lasagna noodles: Cook them just until al dente or they'll tear when you roll them, and lay them flat immediately so they don't stick.
• Marinara sauce: A good jarred sauce is perfectly fine, or use your favorite homemade recipe if you have it on hand.
• Mozzarella and Parmesan for topping: This creates that irresistible golden, bubbly crust that makes everyone reach for seconds.
• Fresh parsley: Optional, but a sprinkle of green makes the dish look restaurant worthy and adds a fresh pop.

Instructions

Preheat and Prep:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish so the rolls don't stick to the bottom. This gives you time to boil the noodles without rushing.

Cook the Noodles:

Boil salted water and cook the lasagna noodles until they're just tender but still have a little bite. Drain them and lay them flat on a clean towel so they don't glue themselves together while you work on the filling.

Make the Filling:

In a large bowl, mix the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly blended. Taste it and adjust the seasoning if it needs more salt or garlic.

Sauce the Dish:

Spread one cup of marinara across the bottom of your baking dish to create a cushion for the rolls. This prevents the bottoms from drying out and adds extra saucy goodness.

Fill and Roll:

Lay a noodle flat and spread about a quarter cup of filling evenly over it, then roll it up from the short end like a little sleeping bag. Place each roll seam side down in the dish so they stay closed during baking.

Top and Bake:

Pour the remaining marinara over the rolls, then sprinkle the top with mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the cheese is bubbly and golden.

Rest and Serve:

Let the rolls sit for five minutes after you pull them from the oven so the filling sets and you don't burn your tongue. Garnish with fresh parsley and serve hot.

Pin It

The first time I served these, my friend who claims he hates leftovers asked if he could take two rolls home. He texted me the next morning saying he ate them cold for breakfast straight from the fridge. That's when I knew this recipe had crossed over from dinner into something people actually crave.

Making It Your Own

You can swap the chicken for cooked turkey or even ground turkey browned with garlic. I've tucked sautéed mushrooms and roasted red peppers into the filling when I had them on hand, and both added a deeper, earthier flavor. For a vegetarian version, leave out the chicken entirely and double up on spinach or add chopped artichoke hearts for substance.

Storage and Reheating

These rolls keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the microwave or a low oven. I've even frozen them before baking, then thawed them overnight and baked as directed, which makes weeknight dinners feel like magic. If you're reheating from the fridge, add a splash of water and cover with foil so they don't dry out.

Serving Suggestions

These rolls are rich enough to be the star, but I like to serve them with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Garlic bread is always a hit, and a glass of red wine doesn't hurt either. If you're feeding a crowd, this recipe doubles easily and everyone loves the individual portions.

• Pair with a Caesar salad or arugula with balsamic for a fresh contrast.
• Serve with crusty bread to mop up every bit of sauce left on the plate.
• Offer a sprinkle of red pepper flakes on the side for anyone who likes a little heat.

Pin It

This dish has become my go to when I want to feel like I've really cooked without spending hours in the kitchen. Every time I pull that bubbling pan from the oven, I'm reminded that the best recipes are the ones that make you look like a hero with surprisingly little effort.

Your Questions Answered

→ Can I prepare these rolls in advance?

Yes, you can assemble the entire dish up to 24 hours ahead. Cover tightly with foil and refrigerate. Add 10-15 minutes to baking time if cooking from cold.

→ What's the best way to prevent the pasta from tearing?

Cook noodles to al dente rather than soft, then lay them flat on a clean towel immediately after draining. This prevents sticking and keeps them pliable for rolling without breaking.

→ Can I freeze these for later?

Absolutely. Freeze unbaked rolls in the baking dish for up to three months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes to cooking time.

→ How do I know when the cheese is properly melted on top?

After removing the foil, the mozzarella should appear bubbly and have light golden-brown spots on the edges. This typically takes 10 minutes at 375°F. Don't over-bake or the pasta may dry out.

→ What vegetables work well as substitutions or additions?

Sautéed mushrooms, roasted red peppers, sun-dried tomatoes, and zucchini all complement this dish beautifully. Sauté raw vegetables lightly before mixing into the filling to avoid excess moisture.

→ Is there a way to make this vegetarian?

Omit the chicken and increase the spinach amount, or substitute with sautéed mushrooms, lentils, or tofu for added protein. The creamy cheese filling remains the same.