Save My kitchen counter was covered in flour and half-cooked noodles when I realized I'd bought way too many lasagna sheets for a regular tray. Instead of stacking them the usual way, I decided to roll each one with the filling tucked inside like little bundles. The chicken and spinach mixture held together beautifully, and when they came out of the oven, golden and bubbling, I knew I'd stumbled onto something worth repeating. Now, whenever I'm craving lasagna but want something a little more elegant and portion-friendly, these rolls are my go-to.
I made these for a dinner party once, and my friend who claimed she didn't like spinach ate three rolls without realizing what was in them. The ricotta smooths everything out, and the garlic adds just enough punch to keep it interesting. When I pulled the foil off for the final bake, the smell of bubbling marinara and melted cheese filled the whole apartment. Everyone grabbed their own roll straight from the dish, and I didn't even bother plating them nicely.
Ingredients
- Cooked chicken breast, shredded: I use rotisserie chicken to save time, and the slightly seasoned flavor adds depth without extra work.
- Fresh spinach, chopped: Fresh spinach wilts down beautifully, but frozen works just as well if you squeeze out every drop of water first.
- Ricotta cheese: This is what makes the filling creamy and holds everything together when you roll the noodles.
- Shredded mozzarella cheese: Use it in the filling and on top for that stretchy, melty finish everyone loves.
- Grated Parmesan cheese: A little goes a long way, adding a sharp, salty contrast to the mild ricotta.
- Large egg: It binds the filling so it doesn't fall apart when you slice into the rolls.
- Garlic, minced: Fresh garlic is best here, it blooms in the filling and keeps things from tasting flat.
- Dried oregano and basil: Classic Italian herbs that make the filling taste like it simmered all day.
- Salt and black pepper: Season the filling well, the noodles and sauce will dilute it slightly.
- Lasagna noodles: Cook them just until al dente so they don't tear when you roll them up.
- Marinara sauce: A good jarred sauce works perfectly, or use homemade if you have it on hand.
- Extra mozzarella and Parmesan for topping: This creates that golden, bubbly crust that makes the dish irresistible.
- Fresh parsley: Optional, but a sprinkle of green makes the rolls look like they came from a restaurant.
Instructions
- Prep your baking dish:
- Preheat the oven to 375°F and lightly grease a 9x13-inch dish so the rolls don't stick to the bottom. This also makes cleanup easier later.
- Cook the noodles:
- Boil the lasagna noodles in salted water until just al dente, then lay them flat on a towel so they don't curl or stick together. Don't skip the towel step, it saves you from a tangled mess.
- Make the filling:
- In a large bowl, mix the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly combined. Taste it and adjust the seasoning if needed.
- Sauce the dish:
- Spread 1 cup of marinara evenly across the bottom of the baking dish. This keeps the rolls from drying out and adds flavor to every bite.
- Fill and roll:
- Spread about 1/4 cup of filling onto each noodle, then roll it up from the short end and place it seam-side down in the dish. Work gently so the noodles don't tear.
- Top and bake:
- Pour the remaining marinara over the rolls, then sprinkle with mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake 10 more minutes until golden and bubbling.
- Rest and serve:
- Let the rolls sit for 5 minutes before serving so the cheese sets slightly and they hold their shape. Garnish with parsley if you like a pop of color.
Save The first time I served these at a family gathering, my mom asked for the recipe before she even finished her first roll. She loved that each person got their own neat portion, and my nephew liked being able to hold his roll with his fork without everything sliding apart. It's become one of those dishes that feels special but doesn't require me to stress in the kitchen all afternoon.
Making Them Ahead
You can assemble the rolls up to a day in advance, cover them tightly with foil, and keep them in the fridge until you're ready to bake. Just add an extra 5 minutes to the covered baking time if they're going in cold. I've done this for weekend brunches and weeknight dinners when I needed something ready to go. The flavors even deepen a little as the filling sits with the sauce.
Swapping the Protein
Turkey works just as well as chicken, especially if you have leftovers from a roast. I've also made a vegetarian version by leaving out the meat entirely and adding sautéed mushrooms and a handful of chopped sun-dried tomatoes. The filling stays hearty and satisfying, and the rolls still bake up beautifully. If you want to go lighter, ground turkey or even shredded turkey sausage adds a nice savory kick.
Serving and Storing
These rolls pair perfectly with a simple green salad and garlic bread for soaking up any extra sauce. Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat beautifully in the oven or microwave. I sometimes freeze individual rolls wrapped in foil, then bake them straight from frozen when I need a quick single serving.
- Reheat covered at 350°F for about 15 minutes to keep them moist.
- Freeze assembled unbaked rolls for up to a month, then bake from frozen adding 10 extra minutes.
- Sprinkle fresh basil or extra Parmesan on top just before serving for a bright finish.
Save These rolls have become one of those recipes I turn to when I want something cozy but a little more interesting than the usual weeknight lineup. They're forgiving, delicious, and always disappear faster than I expect.
Recipe FAQs
- → Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
- → What's the best way to cook the spinach?
Fresh spinach works beautifully when roughly chopped, allowing it to distribute evenly through the filling. If using frozen spinach, thaw it completely and squeeze out excess moisture with your hands or a kitchen towel to prevent a watery filling.
- → How do I prevent the noodles from tearing?
Cook the noodles until al dente rather than soft, then lay them flat on a clean kitchen towel immediately after draining. Let them cool slightly before filling to make them more pliable and less prone to breaking.
- → Can I use different cheeses?
Absolutely. While ricotta provides creaminess, you can substitute with mascarpone or cottage cheese. Romano cheese works as a substitute for Parmesan, and any mild melting cheese works instead of mozzarella.
- → What should I serve alongside this dish?
A crisp green salad with vinaigrette balances the rich, cheesy rolls beautifully. Garlic bread or toasted crusty bread completes the meal. A light white wine or Italian red pairs well with the marinara and cheese.
- → How can I make this vegetarian?
Omit the chicken and increase the spinach to 3-4 cups, or add sautéed mushrooms, roasted red peppers, and sun-dried tomatoes to the filling for depth and texture. Adjust seasonings as needed.