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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 550