Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls filled with creamy chicken, spinach, and three cheeses, 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 - Chopped fresh parsley for garnish, optional

# How to Prepare:

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 rolling boil. Add lasagna noodles and cook according to package directions until al dente. Drain thoroughly 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, Parmesan, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish to prevent sticking.
05 - Spread approximately 1/4 cup of 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 remaining marinara sauce over the rolled noodles. Sprinkle with reserved mozzarella and Parmesan cheese.
07 - Cover baking dish with foil and bake for 25 minutes at 375°F.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden brown.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Expert Suggestions:

01 -
  • Each roll is its own perfect portion, so no messy scooping or uneven servings at the table.
  • The filling stays creamy and rich inside while the edges get golden and bubbly under the cheese.
  • You can assemble them in the morning, cover the dish, and slide it into the oven when you get home.
  • It uses simple ingredients you probably already have, plus it feels fancy enough for company.
02 -
  • Do not overcook the noodles or they will tear apart when you try to roll them, leaving you with a frustrating mess.
  • Squeeze frozen spinach until your hands hurt, because any extra moisture will make the filling watery and ruin the texture.
  • Spread the filling evenly on each noodle so every roll has the same amount and bakes at the same rate.
  • Use enough sauce on the bottom of the dish, or the rolls touching the pan will stick and burn slightly.
03 -
  • Taste your filling before you start rolling so you can adjust the salt, garlic, or herbs to your preference.
  • If your noodles are sticking together after draining, toss them gently with a tiny bit of olive oil.
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps everything cleaner.
  • Let the rolls rest after baking, or the first one you serve will fall apart and look messy on the plate.
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