Chicken and Spinach Lasagna Rolls (Printable)

Pasta rolls stuffed with creamy chicken, spinach, and cheese blend, baked in marinara for an elegant comfort food dinner.

# Ingredient List:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped
03 - 1.25 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 0.5 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 0.5 teaspoon dried oregano
09 - 0.5 teaspoon dried basil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Assembly

12 - 12 lasagna noodles
13 - 2.5 cups marinara sauce
14 - 1 cup shredded mozzarella cheese
15 - 0.25 cup grated Parmesan cheese
16 - Fresh parsley, chopped, for garnish

# Steps:

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 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 0.25 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. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
08 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Tips from the Pros:

01 -
  • Each roll is perfectly portioned, so no messy scooping or uneven servings at the dinner table.
  • The creamy ricotta and chicken filling stays tucked inside, making every bite balanced and satisfying.
  • You can assemble them ahead of time and bake when guests arrive, saving you from last minute stress.
  • Leftovers reheat beautifully without turning into a soggy, sauce soaked disaster.
02 -
  • Do not skip the al dente step for the noodles, because overcooked pasta will tear the moment you try to spread filling on it.
  • Squeeze frozen spinach completely dry in a towel, or the excess water will make your filling runny and the rolls soggy.
  • Let the rolls rest after baking, or the cheese and sauce will slide right off when you try to serve them.
03 -
  • Use a spoon to spread the filling evenly on each noodle, leaving about half an inch at the edges so it does not squeeze out when you roll.
  • If your noodles start to dry out while you are working, cover them with a damp towel to keep them pliable.
  • For extra crispy cheese on top, switch the oven to broil for the last 2 minutes, but watch it closely so it does not burn.
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