Chicken and Spinach Lasagna Rolls (Printer-friendly)

Tender pasta rolls filled with creamy chicken, spinach, ricotta, and mozzarella, baked in marinara sauce for a comforting Italian-American classic.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped
03 - 1.25 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 0.5 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 0.5 teaspoon dried oregano
09 - 0.5 teaspoon dried basil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Assembly

12 - 12 lasagna noodles
13 - 2.5 cups marinara sauce
14 - 1 cup shredded mozzarella cheese for topping
15 - 0.25 cup grated Parmesan cheese for topping
16 - Chopped fresh parsley for garnish, optional

# How-To 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 bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Spread approximately 0.25 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 with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
08 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Hints:

01 -
  • Each roll is a perfect portion, so no messy scooping or uneven servings at the table.
  • You can assemble them hours ahead and slide them into the oven when company arrives.
  • The creamy chicken and spinach filling tastes indulgent but sneaks in greens without anyone complaining.
  • Leftovers reheat beautifully, and they somehow taste even better the next day.
02 -
  • If you skip draining the spinach thoroughly, your filling will be watery and the rolls will slide apart when you cut them.
  • Don't overcook the noodles or they'll tear when you try to roll them, and you'll end up with a frustrating pile of broken pasta.
  • Letting the rolls rest after baking is crucial because the cheese and filling need a few minutes to firm up.
  • Use a sharp knife to slice through the rolls cleanly, wiping the blade between cuts for neat portions.
03 -
  • Use a spoon to spread the filling evenly on each noodle so the rolls are uniform and bake at the same rate.
  • If your marinara is too thick, thin it with a splash of chicken broth or pasta water so it coats the rolls smoothly.
  • Line up all your noodles and fill them assembly line style to speed up the process and keep the workflow smooth.
  • For extra flavor, stir a pinch of nutmeg into the ricotta mixture, it's a secret Italian trick that makes everything taste richer.
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