Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls with creamy chicken, spinach, and cheese filling, baked in marinara sauce for a comforting twist.

# What You'll Need:

→ 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 and set aside.
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 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.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • Each roll is a self-contained bundle of creamy, cheesy filling wrapped in tender pasta and marinara.
  • You can assemble them ahead and bake just before serving, making weeknight hosting a breeze.
  • They reheat beautifully, so leftovers taste just as satisfying the next day.
  • The presentation is stunning without requiring any fancy plating skills.
02 -
  • Do not skip laying the cooked noodles flat on a towel, or they will stick together and tear when you try to separate them.
  • Squeeze frozen spinach completely dry or the filling will turn watery and lose its creamy texture.
  • Cover the rolls with foil for the first part of baking to prevent the cheese from browning too fast.
03 -
  • Use a spoon to spread the filling evenly over each noodle so the rolls are consistent in size and cook evenly.
  • If your marinara sauce is thick, thin it slightly with a splash of water or broth so it coats the rolls smoothly.
  • Let the rolls rest after baking so the filling firms up and does not spill out when you plate them.
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