Chicken and Spinach Lasagna Rolls (Print version)

Pasta rolls layered with shredded chicken, fresh spinach, ricotta, mozzarella, and Parmesan, baked in marinara for an elegant comfort meal.

# 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 - Chopped fresh parsley for garnish

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay noodles flat on clean kitchen towel to prevent sticking.
03 - In 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 bottom of prepared baking dish.
05 - Spread approximately 1/4 cup of chicken-spinach filling evenly over each noodle. Roll up each noodle starting from short end and place seam-side down in baking dish.
06 - Pour remaining marinara sauce over rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake for 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.

# Cooking tips:

01 -
  • Every roll is its own perfect portion, no messy scooping or uneven servings.
  • The filling stays tucked inside, so you get chicken, spinach, and cheese in every single bite.
  • It looks impressive but uses the same ingredients you'd throw in regular lasagna.
  • Leftovers reheat beautifully without turning into a soggy puddle.
02 -
  • If your noodles are even slightly overcooked, they will tear the second you try to roll them, so pull them a minute early.
  • Don't skip squeezing the spinach dry if you use frozen, or you'll end up with a soupy filling that leaks everywhere.
  • Let the rolls rest after baking or the cheese will slide off and make a mess on the plate.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and less messy.
  • Line up all your noodles on the counter before you start filling so you can work in a rhythm.
  • If the rolls feel too tight to fit in the dish, trim the ends slightly with kitchen shears.
  • Taste your marinara before using it, if it's too acidic, stir in a pinch of sugar to balance it out.
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