Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls filled with shredded chicken, fresh spinach, ricotta, and mozzarella, baked in marinara sauce.

# 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

# Directions:

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

# Expert Suggestions:

01 -
  • Each roll holds together perfectly, so every bite has all the flavors in one neat package without the messy collapse.
  • You can assemble these in the morning, tuck them in the fridge, and bake them later when everyone gets home hungry.
  • The chicken and spinach combo feels lighter than traditional beef lasagna but still satisfies that deep comfort craving.
  • Leftovers reheat beautifully without drying out or turning into a soupy mess in the microwave.
02 -
  • Do not overcook the noodles or they will rip apart when you roll them, al dente is your friend here.
  • Squeeze frozen spinach bone dry or your filling will turn into a soggy mess that leaks everywhere.
  • Let the rolls rest after baking so the cheese firms up slightly and the rolls hold their shape on the plate.
03 -
  • Use a spoon to spread the filling instead of your hands, it is faster and less messy.
  • Line up all your noodles on the counter before you start filling so you can roll them assembly line style.
  • If a noodle tears, overlap the ends and keep going, once it is rolled and covered in sauce no one will notice.
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