Chicken and Spinach Lasagna Rolls

My kitchen smelled like garlic and warm cheese the afternoon I decided to stop making lasagna the usual way. I was tired of cutting through layers that slid apart on the plate, so I grabbed a noodle, spread the filling, and rolled it tight. It worked better than I expected. That batch disappeared before I could even sit down to eat my own serving.

I made these for my sister after she had her second baby, and she called me three days later asking for the recipe. She said her husband ate four rolls standing at the counter while she fed the baby. That kind of feedback is better than any cooking show compliment.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you a step, just pull the meat and chop it into bite sized pieces.
• Fresh spinach, chopped: Fresh gives you better texture, but frozen is fine if you squeeze every last drop of water out or your filling will turn watery.
• Ricotta cheese: This is the creamy base that binds everything together, whole milk ricotta tastes richer than part skim.
• Shredded mozzarella cheese: Use the block and shred it yourself for better melt, pre shredded stuff has coating that can make it gummy.
• Grated Parmesan cheese: Real Parmigiano Reggiano has that nutty sharpness that the green can stuff just cannot match.
• Large egg: This holds the filling together so it does not ooze out while baking.
• Garlic, minced: Fresh garlic makes the filling smell incredible, do not skip this even if you are tempted to use powder.
• Dried oregano and basil: These bring that classic Italian warmth, crush them between your fingers before adding to wake up the oils.
• Salt and black pepper: Season the filling well because the noodles and sauce will dilute the flavor once everything bakes together.
• Lasagna noodles: Cook them just until al dente or they will tear when you try to roll them up.
• Marinara sauce: Homemade is wonderful, but a good jar sauce works perfectly fine and no one will know the difference.
• Mozzarella and Parmesan for topping: This creates that golden bubbly cheese layer on top that everyone fights over.
• Fresh parsley: Optional, but a sprinkle of green makes the dish look like you tried harder than you did.

Instructions

Preheat and prep your dish:

Set your oven to 375°F and grease your baking dish lightly so the bottom rolls do not stick. This step is easy to forget but saves you scraping later.

Cook the noodles:

Boil salted water and cook the lasagna noodles until they are just tender but still have a little bite. Lay them flat on a towel so they do not glue themselves together while you work.

Mix the filling:

Combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a big bowl. Stir it all together until it looks evenly blended and creamy.

Spread sauce in the dish:

Pour about a cup of marinara across the bottom of your baking dish. This keeps the rolls from sticking and adds flavor from underneath.

Fill and roll the noodles:

Spread a quarter cup of filling down the length of each noodle, then roll it up starting from one end. Place each roll seam side down in the dish so it stays closed.

Top with sauce and cheese:

Pour the rest of the marinara over the rolls, then sprinkle the mozzarella and Parmesan on top. Do not be shy with the cheese here.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes, then pull off the foil and bake another 10 minutes until the cheese turns golden and bubbly. Let it rest for 5 minutes before serving so the filling sets up.

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The first time I served these at a dinner party, someone asked if I went to culinary school. I laughed and told them I just got tired of chasing lasagna around my plate. Sometimes the best recipes come from small frustrations that force you to try something new.

Making Ahead and Storing

You can assemble these rolls completely, cover them tightly, and refrigerate them for up to 24 hours before baking. Just add an extra five minutes to the covered baking time since they will be cold. I have also frozen them before baking, wrapped well in foil, and they kept for about two months. Thaw them overnight in the fridge before baking as directed.

Swaps and Variations

Turkey works just as well as chicken if that is what you have leftover. I have thrown in sautéed mushrooms and roasted red peppers when I had them sitting in the fridge, and both added great flavor without changing the recipe much. For a vegetarian version, skip the chicken entirely and double up on spinach or add chopped zucchini.

Serving Suggestions

These rolls are rich enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the cheese nicely. Garlic bread is always a hit, and a glass of red wine does not hurt either. If you are feeding kids, they love these because each roll feels like their own personal lasagna.

• Serve two rolls per person for a hearty main dish portion.
• Pair with roasted broccoli or a Caesar salad for a complete meal.
• Leftovers reheat beautifully in the microwave for easy lunches all week.

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This recipe turned into one of those dishes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that easy and comforting for you too.

Recipe Questions & Answers

→ Can I prepare these 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 an extra 10-15 minutes to the baking time when cooking from cold.

→ What type of marinara sauce works best?

Both homemade and quality store-bought marinara sauces work well. Choose one with minimal added sugar and look for simple ingredients like tomatoes, garlic, and herbs for the best flavor.

→ How do I prevent the lasagna noodles from sticking?

After cooking, lay the noodles flat on a clean kitchen towel immediately after draining. This prevents them from clumping together and makes rolling much easier.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach and thaw it completely, then squeeze out excess moisture with your hands or a clean towel to prevent a watery filling.

→ What are good serving suggestions?

Serve alongside a crisp green salad and warm garlic bread. A light Italian wine or sparkling water pairs nicely with this rich, cheesy dish.

→ How can I make this vegetarian?

Simply omit the chicken and increase the spinach to 3-4 cups, or add sautéed mushrooms, zucchini, and roasted red peppers for additional flavor and texture.