Save My neighbor knocked on my door one Tuesday holding a casserole dish and asked if I could help her figure out how to make lasagna rolls instead of the layered kind her kids refused to eat. We stood in my kitchen for two hours, rolling and laughing, and by the time her husband came looking for her, we'd invented this chicken and spinach version that everyone actually fought over. Now she texts me every few months just to say she made them again. It's become our little shared victory.
I made these for a potluck once, and someone asked if I'd catered them. I didn't correct her right away because it felt good to let the compliment sit for a minute. When I finally admitted I'd just rolled them up in my kitchen that morning, she made me write down the recipe on a napkin. That napkin is probably still stuck to someone's fridge, smudged with marinara.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you half an hour, just pull the meat and toss the skin.
- Fresh spinach, chopped: If using frozen, squeeze it dry in a kitchen towel or your filling will turn watery and slide right out of the rolls.
- Ricotta cheese: The creamy base that holds everything together, look for whole milk ricotta for the richest texture.
- Shredded mozzarella cheese: Use the block kind and shred it yourself, pre-shredded has coating that keeps it from melting as smoothly.
- Grated Parmesan cheese: The salty, nutty punch that makes every bite more interesting.
- Large egg: Binds the filling so it doesn't crumble apart when you slice into the rolls.
- Garlic, minced: Two cloves give just enough warmth without overpowering the delicate chicken and spinach.
- Dried oregano and basil: Classic Italian herbs that make your kitchen smell like a trattoria.
- Lasagna noodles: Cook them just until al dente or they'll tear when you try to roll them.
- Marinara sauce: Homemade is lovely, but a good jarred sauce works just fine when life is busy.
- Fresh parsley for garnish: Optional, but it adds a pop of color and a hint of freshness at the end.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish lightly with butter or oil. This keeps the rolls from sticking and makes cleanup easier later.
- Cook the noodles:
- Boil salted water and cook the lasagna noodles until just al dente, then drain and lay them flat on a towel so they don't clump together. If they stick, you'll tear them trying to peel them apart.
- Mix the filling:
- Combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Stir until everything is evenly distributed and the mixture looks cohesive.
- Sauce the dish:
- Spread one cup of marinara across the bottom of your baking dish. This prevents the rolls from drying out on the bottom and adds flavor to every bite.
- Fill and roll:
- Spoon about a quarter cup of filling onto each noodle and spread it evenly, then roll from one short end to the other and place seam side down in the dish. Work gently so the noodles don't tear.
- Top and bake:
- Pour the remaining marinara over the rolls, sprinkle with mozzarella and Parmesan, cover with foil, and bake for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and golden.
- Rest and serve:
- Let the dish sit for five minutes before serving so the rolls set up and don't fall apart when you lift them out. Garnish with parsley if you want it to look extra nice.
Save The first time I served these at a family dinner, my uncle asked for seconds before he'd even finished his first roll. My aunt elbowed him and said he was being rude, but he just shrugged and said good food doesn't wait. Now every time I make them, I think of him sneaking that second roll onto his plate while she wasn't looking.
Swaps and Variations
You can swap the chicken for turkey, especially if you have leftover Thanksgiving meat sitting in the fridge. I've also added sautéed mushrooms and roasted red peppers to the filling when I wanted a little more texture and sweetness. For a vegetarian version, skip the chicken entirely and double up on spinach or add white beans for protein.
Make Ahead Tips
These rolls are perfect for assembling in the morning or even the night before. Just cover the dish tightly with plastic wrap and refrigerate until you're ready to bake. Add an extra five minutes to the covered baking time if you're starting from cold. I've also frozen them unbaked, wrapped well in foil, and baked them straight from frozen by adding 15 minutes under the foil.
Serving Suggestions
I always serve these with a simple green salad dressed in lemon vinaigrette to cut through the richness, and garlic bread for anyone who wants to mop up extra sauce. A glass of red wine doesn't hurt either, though I've been known to enjoy them with sparkling water and a squeeze of lime when I'm keeping things light.
- Pair with a crisp Caesar salad for a classic Italian American dinner.
- Serve alongside roasted vegetables like zucchini or bell peppers for extra color.
- Garlic bread or focaccia is perfect for soaking up any leftover marinara on the plate.
Save These rolls have become one of those recipes I make without thinking, the kind where my hands know what to do before my brain catches up. I hope they find a spot in your regular rotation too.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works perfectly. Use 1 cup frozen spinach and make sure to thaw it completely, then squeeze out excess moisture before mixing into the filling. This prevents the rolls from becoming watery during baking.
- → How do I prevent the noodles from sticking together?
After cooking and draining the noodles, lay them flat on a clean kitchen towel or parchment paper. This prevents them from sticking to each other and makes it easier to fill and roll them individually.
- → What can I add to customize the filling?
Consider adding sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or caramelized onions to the chicken-spinach mixture. These additions enhance flavor without compromising the dish's structure.
- → Can I make this dish ahead of time?
Yes, you can assemble the rolls in the baking dish up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the cooking time since it will start cold.
- → How do I know when the rolls are fully cooked?
The cheese topping should be bubbly and lightly golden brown, and the marinara sauce around the edges should be bubbling gently. Let the dish rest for 5 minutes after removing from the oven to set before serving.
- → What are good side dishes to serve with this?
A crisp green salad with vinaigrette, garlic bread, or roasted vegetables pair beautifully. The acidity in salad complements the rich, creamy pasta, while garlic bread soaks up the savory sauce.