Chicken and Spinach Lasagna Rolls (Printable Version)

Pasta rolls filled with tender chicken, spinach, and three cheeses, baked in marinara sauce for a comforting Italian-American dinner.

# What You'll Need:

→ For the 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

→ 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 - Chopped fresh parsley for garnish

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
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 about 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 with the remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Each roll is perfectly portioned so no messy scooping or uneven servings at the table.
  • The spinach sneaks in so seamlessly that even picky eaters ask for seconds without realizing how much green theyre enjoying.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have mingled overnight.
02 -
  • Do not overcook the noodles or they will tear the moment you try to spread filling on them, leaving you with a frustrating pile of pasta scraps.
  • Squeeze frozen spinach until your hands ache because even a little extra water will make your filling runny and impossible to roll neatly.
  • Let the dish rest after baking or the cheese will slide right off when you serve, creating a melted mess instead of tidy, beautiful rolls.
03 -
  • Use a spoon to spread the filling instead of your hands so you can control the thickness and avoid tearing the noodles.
  • If a roll starts to unravel while you are placing it in the dish, press it gently back together and nestle it tight against the others so it holds its shape during baking.
  • Tent the foil loosely over the dish instead of pressing it down so the cheese on top does not stick and peel off when you remove it.
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