Chicken and Spinach Lasagna Rolls (Printable)

Pasta rolls filled with creamy chicken, spinach, and three cheeses, baked in marinara sauce for a satisfying Italian-American dinner.

# 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 Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking oil or butter.
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 mixing bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, 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.
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 the baking dish 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 fresh parsley if desired.

# Expert Tips:

01 -
  • Each roll is like a personal lasagna portion, so no one argues about uneven servings or burnt edge pieces.
  • The chicken and spinach filling feels lighter than traditional beef lasagna but still delivers that deep, cheesy comfort.
  • You can assemble them in the morning, refrigerate, and bake them right before dinner without any extra fuss.
  • Leftovers reheat beautifully because the rolls hold their shape and don't turn into a soupy mess.
02 -
  • If you skip squeezing the frozen spinach dry, the filling will leak water into the sauce and make everything watery and sad.
  • Don't overcook the noodles or they'll rip the second you try to roll them, and you'll end up with a frustrating pile of broken pasta.
  • Let the rolls rest after baking or the cheese will be molten and the whole thing will slide apart on the plate.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps the layer even so the rolls don't bulge in weird spots.
  • If a noodle tears, patch it with a piece from another noodle or just press it together, no one will notice once it's baked and covered in sauce.
  • Grate your own Parmesan from a block, the pre-grated stuff has anti-caking agents that make it taste dusty and keep it from melting properly.
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