Chicken and Spinach Lasagna Rolls (Printable)

Pasta rolls stuffed with creamy chicken, spinach, and cheese filling, baked in marinara sauce for a satisfying Italian-American comfort dish.

# What You Need:

→ 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

→ 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 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 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. 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.

# Expert Advice:

01 -
  • Each roll is perfectly portioned, so no messy scooping or uneven servings at the table.
  • The creamy filling stays tucked inside, giving you tender chicken and melted cheese in every single bite.
  • It looks fancy enough for guests but uses simple ingredients you probably already have.
  • Leftovers reheat beautifully without drying out or falling apart.
02 -
  • Don't overcook the noodles or they'll tear the moment you try to spread filling on them.
  • Squeeze frozen spinach completely dry or the filling will be watery and slide out of the rolls.
  • Let the rolls rest after baking, cutting into them immediately makes the filling ooze everywhere.
  • Use a spoon to spread the filling gently so you don't rip the cooked noodles.
03 -
  • Lay the cooked noodles on a lightly oiled towel so they don't stick together while you prep the filling.
  • Use a spoon to press the filling gently into the noodle before rolling so it spreads evenly without tearing.
  • Cover the dish with foil for the first part of baking to keep the rolls moist, then uncover to brown the cheese.
  • Let the rolls cool for a few minutes before plating so the filling firms up and stays inside.
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