Chicken and Spinach Lasagna Rolls

Okay, let’s dive into a recipe that has become an absolute showstopper in my household: Chicken and Spinach Lasagna Rolls. Forget the sometimes-fiddly layering of a traditional lasagna; these individual rolls are not only incredibly elegant and portion-controlled but also pack an amazing flavor punch that has everyone, from the pickiest little eater to the most discerning adult, asking for seconds. The first time I made these, I was looking for something a bit different for a Sunday family dinner. The aroma alone, wafting from the oven – a heavenly blend of creamy cheese, savory chicken, earthy spinach, and rich marinara – had my family peeking into the kitchen, eagerly anticipating what was to come. The verdict? An overwhelming success! The tender lasagna noodles encasing a luscious, cheesy chicken and spinach filling, all bathed in a vibrant tomato sauce and topped with more melted cheese… it’s pure comfort food elevated. They look impressive on a plate, making them perfect for guests, yet they’re surprisingly straightforward to assemble. This recipe has since become a go-to for busy weeknights (with a bit of prep ahead) and special occasions alike. Trust me, once you try these Chicken and Spinach Lasagna Rolls, they’ll earn a permanent spot in your recipe rotation.

Ingredients

• Lasagna Noodles: 12-15 standard lasagna noodles (a few extra in case of tearing).
• Olive Oil: 2 tablespoons, for sautéing.
• Onion: 1 medium, finely chopped (adds a foundational aromatic flavor).
• Garlic: 3-4 cloves, minced (for that essential garlicky punch).
• Cooked Chicken: 3 cups, shredded or finely diced (rotisserie chicken works beautifully for convenience).
• Frozen Chopped Spinach: 1 (10-ounce) package, thawed and squeezed very dry (crucial to avoid a watery filling).
• Ricotta Cheese: 1 (15-ounce) container, whole milk or part-skim (the creamy heart of the filling).
• Parmesan Cheese: 1 cup, freshly grated, divided (for nutty, salty depth in the filling and on top).
• Mozzarella Cheese: 2 cups, shredded, divided (for that glorious, melty cheese pull).
• Egg: 1 large, lightly beaten (helps bind the filling).
• Fresh Parsley: 1/4 cup, chopped, plus more for garnish (adds freshness and color).
• Dried Italian Seasoning: 1 teaspoon (a convenient blend of classic Italian herbs).
• Salt: 1 teaspoon, or to taste.
• Black Pepper: 1/2 teaspoon, or to taste.
• Nutmeg: 1/4 teaspoon, freshly grated if possible (a secret weapon that enhances creamy sauces).
• Marinara Sauce: 1 (24-28 ounce) jar of your favorite marinara sauce, or homemade (the vibrant, tangy base).

Instructions

1. Cook the Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions until al dente (tender but still slightly firm). Drain the noodles carefully and lay them flat on greased parchment paper or a clean, lightly oiled surface to prevent sticking and tearing. It’s wise to cook a couple of extra noodles in case some tear during cooking or handling.
2. Prepare the Spinach: While the noodles cook, ensure your thawed spinach is thoroughly squeezed dry. You can do this by placing it in a clean kitchen towel or several layers of paper towels and wringing out as much liquid as possible. Excess moisture will make the filling watery.
3. Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Combine Filling Ingredients: Remove the skillet from the heat. To the skillet with the onions and garlic, add the shredded cooked chicken, the thoroughly squeezed dry spinach, ricotta cheese, 1/2 cup of the Parmesan cheese, 1 cup of the mozzarella cheese, the beaten egg, chopped fresh parsley, Italian seasoning, salt, pepper, and nutmeg. Stir everything together until well combined. Taste and adjust seasonings if necessary. This rich mixture is the star of your lasagna rolls.
5. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread about 1 to 1.5 cups of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the lasagna rolls from sticking and adds a flavorful base.
6. Assemble the Lasagna Rolls: Lay one cooked lasagna noodle flat. Spread about 1/3 to 1/2 cup of the chicken and spinach filling evenly over the surface of the noodle, leaving a small border (about 1/2 inch) at one end. Starting from the other end, carefully roll up the noodle jelly-roll style.
7. Arrange Rolls in Baking Dish: Place the rolled lasagna noodle seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling, arranging the rolls snugly in a single layer. If you have any leftover filling, you can tuck small spoonfuls between the rolls.
8. Top and Bake: Pour the remaining marinara sauce evenly over the tops of the lasagna rolls. Sprinkle the remaining 1 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese over the sauce.
9. Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent the cheese from sticking). Bake for 25 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the sauce is bubbly, the cheese is melted and golden brown, and the rolls are heated through.
10. Rest and Serve: Let the Chicken and Spinach Lasagna Rolls rest for 10-15 minutes before serving. This allows the rolls to set slightly, making them easier to serve and preventing the filling from oozing out. Garnish with fresh chopped parsley, if desired.

Nutrition Facts

• Servings: Approximately 6-8 servings (2 rolls per serving)
• Calories per serving (approximate): 450-550 kcal
• Protein: High in protein, essential for muscle repair and satiety, primarily from chicken and cheese.
• Calcium: A good source of calcium, important for bone health, thanks to the generous amounts of ricotta, mozzarella, and Parmesan cheese.
• Vitamin A & K: Contains beneficial amounts from the spinach, supporting vision, immune function, and bone health.
• Fiber: Provides a moderate amount of dietary fiber from the spinach and whole wheat noodles (if used), aiding digestion.
• Sodium: Be mindful of sodium content, largely from cheeses and prepared marinara sauce; opt for low-sodium versions if preferred.

(Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Preparation Time

• Prep Time: Approximately 40-45 minutes (includes cooking noodles, preparing filling, and assembling rolls).
• Cook Time: Approximately 40-45 minutes (25 minutes covered, 15-20 minutes uncovered).
• Total Time: Approximately 1 hour 25 minutes to 1 hour 30 minutes, plus 10-15 minutes resting time.
  This dish involves several steps, but many can be done concurrently. The assembly is the most hands-on part, but it becomes quicker with practice.

How to Serve

These Chicken and Spinach Lasagna Rolls are quite satisfying on their own, but pairing them with a few simple sides can elevate the meal and round it out beautifully. Here are some serving suggestions:

• With a Fresh Salad:
  • A crisp Caesar salad with homemade croutons and a tangy dressing.
  • A simple garden salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
  • An arugula salad with shaved Parmesan and a lemon-olive oil dressing to add a peppery contrast.
• Accompanied by Bread:
  • Warm garlic bread or garlic knots are a classic pairing for any Italian-American pasta dish.
  • Slices of crusty Italian bread or a baguette for mopping up any extra marinara sauce.
• Simple Vegetable Sides:
  • Steamed or roasted broccoli florets tossed with a little olive oil and garlic.
  • Roasted asparagus spears seasoned with salt, pepper, and a squeeze of lemon.
  • Sautéed green beans with almonds.
• Garnish and Presentation:
  • Sprinkle with extra freshly chopped parsley or basil just before serving for a pop of color and freshness.
  • Offer a bowl of extra grated Parmesan cheese on the table for those who like an even cheesier experience.
  • Serve directly from the baking dish for a rustic, family-style feel, or plate individual portions (usually two rolls per person) for a more elegant presentation.
• Wine Pairing:
  • A light to medium-bodied red wine like a Chianti, Sangiovese, or Pinot Noir complements the tomato sauce and chicken.
  • A crisp, dry white wine such as a Pinot Grigio or Sauvignon Blanc can also work well, especially cutting through the richness of the cheese.

Additional Tips

1. Prevent Noodle Tearing: When cooking lasagna noodles, add a tablespoon of olive oil to the boiling water to help prevent them from sticking together. Handle them gently when draining and laying them out. If a noodle does tear, don’t despair; you can often still use it, or patch it with a piece from another noodle.
2. The “Squeeze Dry” Imperative for Spinach: This cannot be stressed enough. Whether using frozen or fresh (wilted) spinach, squeeze out as much water as humanly possible. Excess moisture will result in a watery, loose filling and potentially soggy lasagna rolls. A potato ricer can also be an excellent tool for this.
3. Rotisserie Chicken Shortcut: For maximum convenience and flavor, use a store-bought rotisserie chicken. Simply shred the meat, and you’re good to go. It saves a significant amount of cooking time and the chicken is usually seasoned well.
4. Don’t Overfill the Noodles: While it’s tempting to pack the rolls with a generous amount of filling, overfilling can make them difficult to roll and more likely to burst open during baking. Aim for an even, moderate layer.
5. Sauce on the Bottom and Top: Spreading marinara sauce on the bottom of the baking dish prevents sticking and ensures the rolls are enveloped in flavor. A good layer on top keeps them moist during baking and adds to the classic lasagna taste.
6. Make-Ahead Marvel: These lasagna rolls are fantastic for making ahead. You can assemble the entire dish, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. If baking from cold, you might need to add an extra 10-15 minutes to the covered baking time.
7. Freezer-Friendly Option: For longer storage, assemble the rolls in a freezer-safe baking dish. Do not bake. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the initial covered baking time.
8. Cheese Customization: Feel free to experiment with the cheese blend. Adding a bit of provolone to the mozzarella can offer a slightly sharper, more complex flavor. A dollop of creamy mascarpone in the ricotta filling can make it even more luscious.

FAQ Section

Q1: Can I use no-boil lasagna noodles for this recipe?
A1: While no-boil noodles can be used, they might yield a slightly different texture and require a bit more sauce to ensure they cook through properly. If using them, make sure the rolls are well-covered in sauce and you might need to add a little extra liquid (like a splash of water or broth) to the bottom of the dish. They also tend to be a bit more delicate to roll without pre-soaking, so handle with care. Traditional boiled noodles generally work best for roll-ups.

Q2: How do I prevent my lasagna rolls from becoming watery?
A2: The main culprit for watery lasagna rolls is usually the spinach. Ensure you squeeze out all excess moisture from the thawed spinach. Using whole milk ricotta can also sometimes contribute more moisture than part-skim. Also, if your marinara sauce is very thin, it could lead to a looser result; a thicker sauce is preferable.

Q3: Can I make these Chicken and Spinach Lasagna Rolls vegetarian?
A3: Absolutely! To make them vegetarian, simply omit the chicken. You can increase the amount of spinach or add other finely chopped and sautéed vegetables like mushrooms, zucchini, or bell peppers to the ricotta filling for extra substance and flavor. Ensure any added vegetables are cooked and excess moisture is removed.

Q4: What’s the best way to reheat leftover lasagna rolls?
A4: The best way to reheat lasagna rolls is in the oven. Place them in an oven-safe dish, add a splash of water or a little extra marinara sauce to prevent drying out, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven yields a better texture.

Q5: My lasagna noodles keep tearing when I try to roll them. Any tips?
A5: Ensure you cook the noodles just until al dente; overcooked noodles are more prone to tearing. After draining, lay them flat on a lightly oiled surface or parchment paper, not overlapping. If they cool too much, they can become brittle. Work with them while they are still pliable. If a noodle tears slightly, you can often still use it, or try to “patch” it with a small piece from an extra noodle.

Q6: Can I use fresh spinach instead of frozen?
A6: Yes, you can use fresh spinach. You’ll need a much larger quantity, typically about 1.5 to 2 pounds of fresh spinach to yield the equivalent of a 10-ounce frozen package once cooked down. Sauté or steam the fresh spinach until wilted, then let it cool, chop it, and squeeze it very dry, just as you would with frozen spinach.

Q7: I don’t have Italian seasoning. What can I use instead?
A7: If you don’t have a pre-mixed Italian seasoning blend, you can create your own using a combination of dried oregano, basil, thyme, and perhaps a pinch of rosemary or marjoram. Aim for roughly 1/4 teaspoon of each, adjusting to your taste, to substitute the 1 teaspoon of Italian seasoning.

Q8: Can I prepare the filling a day in advance?
A8: Yes, the chicken and spinach ricotta filling can be prepared a day in advance. Store it in an airtight container in the refrigerator. This can be a great time-saver, allowing you to simply cook the noodles and assemble the rolls on the day you plan to bake them. Bring the filling to room temperature for about 20-30 minutes before using for easier spreading.