Chicken and Spinach Lasagna Rolls (Printer-Friendly)

Pasta rolls filled with shredded chicken, spinach, ricotta, and mozzarella, baked in marinara sauce for a satisfying Italian-American main dish.

# What You’ll Need:

→ For the 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

→ For 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, optional for garnish

# 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 carefully and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a large mixing bowl, combine shredded chicken, chopped spinach, ricotta cheese, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and black pepper. Mix thoroughly 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 evenly with the remaining mozzarella and Parmesan cheese.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden brown.
09 - Allow the lasagna rolls to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Each roll is a perfect individual portion with cheese in every bite, no messy slicing required.
  • The chicken and spinach make it feel lighter than traditional lasagna but just as satisfying.
  • You can assemble them ahead and bake when company arrives, which has saved me more than once.
02 -
  • Undercook the noodles slightly because they'll soften more in the oven, and overcooked noodles tear the moment you try to roll them.
  • Squeeze frozen spinach completely dry or the filling will be watery and slide out of the rolls when you cut into them.
  • Let the rolls rest after baking or the cheese and sauce will run everywhere and make serving messy.
03 -
  • Use a spoon to spread the filling evenly on each noodle so the rolls are consistent and don't have empty spots.
  • Rotate the baking dish halfway through the covered bake time so the rolls cook evenly and the edges don't dry out.
  • If you want extra crispy cheese on top, switch the oven to broil for the last two minutes, but watch it closely or it'll burn.
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