Chicken and Spinach Lasagna Rolls

Thank you so much for joining me here today! This recipe means a lot to me because it’s one of those comforting, homey meals that feels just right—whether it’s a cozy Sunday dinner or a weekday meal you want to stretch into leftovers. These Chicken and Spinach Lasagna Rolls are hearty, cheesy, and rolled up with love—literally.

Think lasagna, but way more fun to serve, freeze, and personalize. Each roll is a perfectly portioned little bundle of creamy ricotta, tender chicken, fresh spinach, and melty mozzarella, all nestled in marinara sauce. And I promise you—this dish is a keeper. If you want more easy, comforting recipes delivered straight to your inbox, be sure to subscribe below!

What Are Chicken and Spinach Lasagna Rolls?

Instead of layering like a traditional lasagna, these rolls start with cooked lasagna noodles that are spread with a creamy chicken and spinach mixture, then rolled up and baked in marinara and mozzarella until bubbly and golden.

They’re perfect for meal prepping, dinner parties, or feeding picky eaters (because let’s be honest—kids love the fun roll-up format!).

Why You’ll Love This Recipe

• Perfect portions – Each roll is like its own mini lasagna.
• Great for meal prep – Make ahead and freeze or store for the week.
• Cheesy and satisfying – That melty mozzarella is the real MVP.
• Easier than layering – Less mess, more structure.
• Customizable – You can swap in ingredients you love or need to use up!

What Does It Taste Like?

Rich and creamy from the ricotta and spinach, hearty from the shredded chicken, and cozy thanks to the tomato sauce and gooey cheese topping. It’s everything you love about lasagna—with a fresh twist that makes it feel a little lighter and way more fun to eat.

Health Benefits

• High in protein from chicken and ricotta
• Spinach adds iron, fiber, and vitamins
• Can be made low-fat with part-skim cheese
• Use whole wheat or gluten-free noodles if needed

Ingredients

• 10 lasagna noodles (regular or whole wheat)
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 ½ cups ricotta cheese
• 1 egg
• 2 cups fresh spinach, sautéed and chopped
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce (store-bought or homemade)
• 1 tsp garlic powder
• ½ tsp dried Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Tools You’ll Need

• Large pot for boiling noodles
• Mixing bowls
• Baking dish (9×13 works great)
• Wooden spoon or spatula
• Foil for baking
• Tongs or slotted spoon

Ingredient Substitutions & Add-Ins

• No chicken? Use ground turkey, sausage, or make it vegetarian with mushrooms.
• No ricotta? Cottage cheese is a great substitute.
• Add chopped artichokes, sun-dried tomatoes, or sautéed zucchini for an extra veggie boost.
• Use a creamy Alfredo or béchamel sauce for a white lasagna variation!

How to Make Chicken and Spinach Lasagna Rolls

Step 1: Cook the Noodles

Boil lasagna noodles according to package instructions. Drain and lay flat on parchment paper to prevent sticking.

Step 2: Make the Filling

In a bowl, mix ricotta, egg, spinach, chicken, 1 cup of mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

Step 3: Roll ‘Em Up

Spread about 2 tablespoons of the filling across each noodle. Roll tightly from one end to the other and place seam-side down in a baking dish with a thin layer of marinara sauce on the bottom.

Step 4: Sauce and Cheese

Spoon remaining marinara sauce over the top of the rolls. Sprinkle with the rest of the mozzarella cheese.

Step 5: Bake

Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 10 minutes until bubbly and lightly golden.

Step 6: Serve and Enjoy

Let rest for a few minutes, then serve with a sprinkle of fresh herbs and extra Parmesan!

What to Serve With Lasagna Rolls

• Garlic bread or toasted baguette
• Caesar salad or a simple mixed greens salad
• Roasted veggies like broccoli, zucchini, or carrots
• A glass of red wine or sparkling water with lemon

Tips for the Best Lasagna Rolls

• Lay noodles flat right after draining to avoid tearing.
• Don’t overstuff! Keep rolls neat and evenly filled.
• Bake covered first to keep them moist, then uncover for that perfect cheesy top.
• Let cool for 5–10 minutes after baking to help them hold their shape.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze unbaked or baked rolls individually or in a tray. Thaw overnight and reheat covered in the oven.
• Reheat: In the microwave or oven at 350°F until warmed through.

FAQs

Can I make this ahead of time?

Absolutely! Assemble the rolls, cover, and refrigerate for up to 2 days before baking.

Can I freeze them?

Yes! Freeze before or after baking. Just make sure they’re tightly wrapped to prevent freezer burn.

Can I use no-boil noodles?

You can, but you’ll need to soften them slightly first or add extra sauce so they cook properly.

Final Thoughts

These Chicken and Spinach Lasagna Rolls are the kind of meal you’ll want to make on repeat—whether it’s for Sunday dinner, a freezer-stash meal, or a comforting dish for someone who needs a little love. They’re simple, cozy, and full of flavor in every roll.

If you make them, I’d love to see your version! Share your photos or leave a review—and be sure to tag me over on Pinterest so we can drool over the cheese pulls together 🧀💛

More Cozy Dinner Ideas You’ll Love

• Crockpot Crispy Chicken Tinga Tacos – Slow-cooked, crispy-edged taco perfection.
• Keto Shrimp Bowl with Asparagus & Garlic Sauce – Fresh, light, and full of flavor.
• Chicken and Avocado Burrito – Quick, satisfying, and perfect for lunch or dinner.

Nutritional Information (Per Roll – Approximate)

• Calories: 285
• Protein: 22g
• Fat: 13g
• Carbs: 18g
• Fiber: 2g
• Sugar: 3g
• Sodium: 480mg
• Cholesterol: 65mg

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