Save My oven timer went off just as my neighbor knocked on the door, and I pulled out a tray of golden, bubbling lasagna rolls that made her eyes widen. She'd brought over a bag of spinach from her garden, insisting I use it before it wilted, and I'd been staring at leftover rotisserie chicken wondering what to do with it. Rolling up pasta felt oddly satisfying, like wrapping little gifts, and when we sat down to eat, she declared it better than any lasagna she'd had at a restaurant. That afternoon taught me that some of the best meals come from spontaneous ingredient swaps and a willingness to try something just a little different.
I made these for my sister's birthday dinner, and she laughed when I told her they started as a fridge cleanout project. She'd always been the one who could turn leftovers into something magical, so seeing her take a second helping felt like a small victory. The spinach added just enough color to make the rolls look vibrant, and the marinara sauce pooling around them smelled like every cozy Italian kitchen I'd ever imagined. By the end of the night, we were already planning which filling variations to try next.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken works perfectly here and saves you from cooking and shredding from scratch.
- Fresh spinach: Chop it finely so it blends into the filling without creating large leafy pockets that make rolling tricky.
- Ricotta cheese: This is the creamy base that holds everything together, so use whole milk ricotta for the richest texture.
- Shredded mozzarella cheese: Divide it between the filling and the topping so you get melty cheese inside and a bubbly golden crust on top.
- Grated Parmesan cheese: Adds a sharp, salty punch that balances the mild ricotta and makes the flavors more complex.
- Large egg: Binds the filling so it doesn't ooze out when you slice into the rolls after baking.
- Garlic: Mince it finely and mix it into the filling raw, it mellows beautifully as it bakes.
- Dried oregano and basil: These bring classic Italian flavor without needing a bunch of fresh herbs you might not have.
- Salt and black pepper: Season the filling well, the noodles themselves are bland and need the boost.
- Lasagna noodles: Cook them just until al dente so they're pliable enough to roll but won't tear or turn mushy in the oven.
- Marinara sauce: A good quality jarred sauce works great, or use homemade if you have extra time and tomatoes.
- Fresh parsley: A quick sprinkle at the end adds a pop of color and a hint of freshness that cuts through the richness.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish so the rolls don't stick to the bottom. This also makes cleanup easier later.
- Cook the noodles:
- Boil the lasagna noodles in salted water until just al dente, then drain and lay them flat on a clean towel. If they overlap or stick together, they'll tear when you try to roll them.
- Make the filling:
- Combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything until it's smooth and evenly distributed.
- Sauce the dish:
- Spread 1 cup of marinara sauce across the bottom of the baking dish. This prevents the rolls from drying out and adds flavor to every bite.
- Fill and roll:
- Spread about 1/4 cup of filling evenly over each noodle, then roll it up from the short end like a little spiral. Place each roll seam side down in the dish so they don't unravel.
- Top and bake:
- Pour the remaining marinara over the rolls, then sprinkle with mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake 10 more minutes until the cheese is bubbly and golden.
- Rest and serve:
- Let the rolls sit for 5 minutes after pulling them from the oven so the filling sets and doesn't spill out when you plate them. Garnish with parsley if you like a little green on top.
Save The first time I served these at a potluck, someone asked if I'd spent all day in the kitchen. I smiled and didn't mention that I'd thrown them together in under an hour using leftovers. There's something wonderful about a dish that looks like you fussed but actually came together easily, and watching people go back for seconds made every minute of rolling worth it.
Swaps and Variations
Cooked turkey works just as well as chicken, especially if you have Thanksgiving leftovers taking up fridge space. I've also stirred in sautéed mushrooms and chopped roasted red peppers when I wanted extra color and a slightly smoky flavor. For a lighter option, swap regular lasagna noodles for whole wheat ones, they hold up just as well and add a subtle nutty taste. If you want to skip the meat entirely, double the spinach or add a mix of sautéed zucchini and mushrooms for a hearty vegetarian version.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or oven. I usually cover them with foil and warm them at 350°F for about 15 minutes so the cheese doesn't dry out. You can also freeze the assembled rolls before baking, just wrap the dish tightly in plastic and foil, then bake from frozen by adding an extra 20 minutes covered. Having a tray of these in the freezer feels like having a secret dinner plan tucked away for busy nights.
Serving Suggestions
These rolls are rich and comforting, so I like to serve them with something crisp and light on the side. A simple green salad with lemon vinaigrette cuts through the creaminess, and warm garlic bread is perfect for soaking up any extra marinara on the plate. If you're feeding a crowd, set out a bowl of extra Parmesan and red pepper flakes so people can customize their servings.
- Pair with a crisp Caesar salad for a classic Italian-American meal.
- Serve alongside roasted vegetables like zucchini, bell peppers, or asparagus.
- Offer garlic bread or breadsticks for scooping up extra sauce.
Save There's something deeply satisfying about pulling a tray of golden, bubbling rolls from the oven and knowing you made something that tastes this good from simple ingredients. Whether you're feeding family, friends, or just treating yourself to a cozy dinner, these rolls deliver comfort in every bite.
Recipe FAQs
- → Can I prepare this dish in advance?
Yes, assemble the rolls up to 8 hours ahead. Cover and refrigerate, then bake when ready, adding 5-10 minutes to cooking time. You can also freeze unbaked rolls for up to 3 months.
- → How do I prevent the noodles from tearing when rolling?
Cook noodles until just al dente—slightly firm in the center. Lay them flat on a kitchen towel immediately after draining to prevent sticking. A silicone spatula helps spread filling and roll gently without breakage.
- → What can I substitute for ricotta cheese?
Use cottage cheese blended smooth, mascarpone, or a combination of cream cheese and plain yogurt for similar texture and richness. Adjust seasonings as needed since flavors vary.
- → How do I make a vegetarian version?
Omit the chicken and increase spinach to 3 cups or substitute with sautéed mushrooms, zucchini, or roasted red peppers. The filling remains creamy and flavorful with the cheese base and aromatics.
- → Why should I let the baked rolls rest before serving?
Resting for 5 minutes allows the cheese to set slightly and the rolls to hold their shape when plated. This prevents them from falling apart and makes serving easier while retaining heat.
- → Can I use store-bought marinara sauce?
Absolutely. Quality store-bought marinara works well and saves time. For enhanced flavor, simmer it briefly with fresh garlic, Italian herbs, or a pinch of red pepper flakes before using.