Chicken and Spinach Lasagna Rolls (Printable)

Pasta rolls filled with creamy chicken, spinach, and cheese blend, baked in marinara sauce for a satisfying Italian-American dinner.

# What You 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 - Chopped fresh parsley for garnish (optional)

# How To Make:

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 cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried 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 to prevent sticking and add flavor.
05 - Spread approximately 1/4 cup of the chicken-spinach filling evenly over each cooked noodle. Roll up each noodle tightly starting from the short end and place seam-side down in the baking dish.
06 - Pour the remaining marinara sauce evenly over the rolled noodles. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden brown.
08 - Remove from oven and let rest for 5 minutes before serving to allow the structure to set. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Each roll is its own perfect serving, no messy scooping or uneven layers.
  • The creamy chicken and spinach filling tastes like comfort in every bite.
  • You can prep them ahead and bake when company arrives.
  • They look impressive but come together faster than traditional lasagna.
02 -
  • Don't overcook the noodles or they'll tear when you try to roll them, al dente is key.
  • Squeeze frozen spinach completely dry or the filling will be watery and slide out.
  • Let the rolls rest after baking or the cheese will be too molten and messy to plate.
03 -
  • Use a spoon to spread the filling evenly so every bite has the same creamy texture.
  • If your noodles keep tearing, cook them 30 seconds less next time and handle them gently.
  • A little extra sauce on top keeps the rolls from drying out, don't be shy with it.
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