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Chicken and Spinach Lasagna Rolls

These Chicken and Spinach Lasagna Rolls are the perfect make-ahead dinner—cheesy, cozy, and rolled into the most satisfying little bundles. Packed with ricotta, shredded chicken, spinach, and topped with marinara and melty mozzarella, each roll is hearty, flavorful, and fun to serve. Great for family dinners, meal prep, or freezing for later!

  • Total Time: 55 minutes
  • Yield: 10 rolls (Serves 4–5) 1x

Ingredients

Scale

  • 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)

Instructions

  • Cook the Noodles
    Boil lasagna noodles according to package directions. Drain and lay them flat on parchment paper to avoid sticking.

  • Prepare the Filling
    In a mixing bowl, combine ricotta, egg, spinach, shredded chicken, 1 cup of mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.

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

  • Top with Sauce and Cheese
    Spoon remaining marinara sauce over the rolls and sprinkle with the remaining mozzarella.

  • Bake
    Cover the dish with foil and bake at 375°F for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly golden.

 

  • Serve and Enjoy
    Let the rolls rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

  • Don’t overfill the noodles—a couple tablespoons of filling goes a long way and helps the rolls stay neat.

  • Time-saver tip: Use pre-cooked or rotisserie chicken.

  • Want to switch it up? Try Alfredo sauce or white béchamel instead of marinara for a creamy twist.

  • Freeze rolls unbaked for an easy dinner later—just thaw overnight and bake as directed.

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-Inspired

Keywords: Chicken and Spinach Lasagna Rolls