Chicken and Spinach Lasagna Rolls

There was a Sunday when I had leftover rotisserie chicken sitting in the fridge and a craving for something warm and cheesy but didn't want to commit to layering an entire lasagna. I grabbed a box of noodles and started rolling individual portions instead, tucking spinach and ricotta inside like little bundles. The kitchen smelled like garlic and melted cheese within the hour, and my family kept peeking into the oven asking when dinner would be ready. That experiment turned into one of our most requested meals, proof that sometimes the best recipes come from improvisation and hunger.

I made these for a potluck once, and they traveled better than I expected. I covered the dish tightly with foil, kept it warm in an insulated bag, and they arrived still steaming. People loved that they could just grab one or two rolls without cutting through layers, and I came home with an empty pan and three requests for the recipe. It felt good knowing something I threw together on a whim had become a crowd favorite.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is a lifesaver here, already seasoned and tender, but any leftover cooked chicken works beautifully.
• Fresh spinach, chopped: Fresh gives you a brighter color and flavor, but frozen spinach is just as good if you squeeze out every drop of water first.
• Ricotta cheese: This is what makes the filling creamy and soft, binding everything together without being too heavy.
• Shredded mozzarella cheese: Melts into gooey pockets inside the rolls and creates that golden bubbly top we all crave.
• Grated Parmesan cheese: Adds a sharp, salty punch that balances the mild ricotta and gives the top a little crispness.
• Large egg: Holds the filling together so it doesn't fall apart when you slice into the rolls.
• Garlic, minced: Fresh garlic makes the filling aromatic and keeps it from tasting flat or one dimensional.
• Dried oregano and basil: These bring that classic Italian warmth without needing a dozen fresh herbs.
• Salt and black pepper: Season the filling well, or it will taste bland next to the tangy marinara.
• Lasagna noodles: Cook them just until al dente so they are pliable enough to roll but won't tear or turn mushy in the oven.
• Marinara sauce: A good jarred sauce works perfectly, or use homemade if you have it on hand.
• Mozzarella and Parmesan for topping: This creates the irresistible golden crust that makes everyone reach for seconds.
• Chopped fresh parsley: Optional, but a sprinkle of green makes the dish look fresh and vibrant on the plate.

Instructions

Preheat and Prep Your Dish:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish with a little olive oil or cooking spray. This keeps the rolls from sticking and makes cleanup easier later.

Cook the Noodles:

Boil a big pot of salted water and cook the lasagna noodles until they are just al dente, following the package time. Drain them carefully and lay them flat on a clean kitchen towel so they don't clump together while you work.

Mix the Filling:

In a large bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Stir everything together until it looks uniform and creamy, with the spinach evenly distributed.

Sauce the Bottom:

Pour about 1 cup of marinara sauce into the bottom of your prepared baking dish and spread it out evenly. This prevents the rolls from drying out and adds flavor to every bite.

Fill and Roll:

Take one noodle at a time and spread about 1/4 cup of the chicken spinach mixture along its length, then roll it up gently from one short end. Place each roll seam side down in the dish so they stay closed while baking.

Top with Sauce and Cheese:

Pour the remaining marinara sauce over all the rolls, then sprinkle the top generously with mozzarella and Parmesan. The cheese will melt into a golden, bubbly layer that seals in all the flavors.

Bake Covered, Then Uncovered:

Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes. This gives the cheese time to brown without drying out the rolls underneath.

Rest and Serve:

Let the dish sit for about 5 minutes before serving so the filling sets a little and doesn't spill everywhere. Garnish with fresh parsley if you like a pop of color on top.

Pin to Board

One evening my neighbor brought over a salad to share, and I pulled these rolls out of the oven just as she arrived. We sat at the table with the dish between us, pulling apart the cheesy, saucy rolls and talking until the pan was empty. It wasn't a fancy dinner party, just good food and easy conversation, but it reminded me that the best meals are the ones you share without any fuss.

How to Store and Reheat

These rolls keep well in the fridge for up to three days if you cover the dish tightly with foil or transfer them to an airtight container. Reheat individual portions in the microwave for about a minute and a half, or warm the whole dish in a 350°F oven for 15 minutes until heated through. If you want to freeze them, assemble the rolls but don't bake them, then wrap the dish in plastic wrap and foil and freeze for up to two months. When you're ready, bake from frozen at 375°F, covered, for about 50 minutes, then uncover and bake until bubbly.

Ways to Change It Up

Swap the chicken for cooked turkey, especially after the holidays when you have leftovers that need a home. Add sautéed mushrooms or diced roasted red peppers to the filling for extra flavor and texture. If you want to make it vegetarian, skip the chicken entirely and use extra spinach, mushrooms, or even chopped zucchini. Whole wheat noodles give it a nuttier taste and a bit more fiber, and swapping marinara for Alfredo sauce turns it into something completely different but just as comforting.

What to Serve Alongside

A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese and makes the meal feel balanced. Garlic bread is always a winner, perfect for soaking up any extra marinara left on your plate. Roasted vegetables like broccoli, green beans, or zucchini add color and a little crunch without competing with the main dish.

• Keep a pitcher of iced water or sparkling water with lemon on the table for easy sipping.
• A light white wine or a simple red pairs nicely if you're in the mood for a glass.
• Finish with something simple like fruit or a scoop of sorbet to keep the evening relaxed.

Pin to Board

These rolls have become one of those recipes I reach for when I want comfort without the commitment of a complicated dish. They're forgiving, flexible, and always feel like a warm hug on a plate.

Recipe Questions & Answers

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls completely, cover them with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the total baking time if baking from cold.

→ What's the best way to prevent the noodles from tearing?

Cook noodles until al dente rather than soft, then lay them flat on a clean kitchen towel immediately after draining. This prevents sticking and tearing during rolling. Work gently when spreading and rolling the filling.

→ Can I freeze these for later?

Absolutely. Freeze the assembled rolls in the baking dish before baking, covered tightly with foil. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

→ What are good substitutions for the filling?

Replace chicken with cooked turkey or ground turkey for variety. Add sautéed mushrooms, roasted red peppers, or sun-dried tomatoes. For vegetarian versions, omit chicken and increase spinach or add mushrooms for substance.

→ How do I know when the rolls are fully cooked?

The rolls are done when the cheese on top is bubbly and lightly golden, and the sauce around the edges is simmering. A toothpick inserted into a roll should meet no resistance from the pasta.

→ Why should I rest the dish before serving?

Resting for 5 minutes allows the filling to set and the noodles to absorb some sauce, making the rolls easier to serve without falling apart and improving overall texture and flavor distribution.