Chicken and Spinach Lasagna Rolls

In our house, weeknight dinners are a constant balancing act between deliciousness, health, and, let’s be honest, ease. After countless attempts at pasta bakes and sheet pan dinners, I stumbled upon Chicken and Spinach Lasagna Rolls, and let me tell you, it was a game-changer. The first time I made these, the aroma alone had everyone hovering in the kitchen, practically inhaling the savory scent of bubbling cheese and Italian herbs. Even my notoriously picky eater, little Leo, who usually approaches anything green with suspicion, devoured his roll with gusto. The combination of tender chicken, creamy ricotta, and vibrant spinach, all nestled in perfectly portioned lasagna rolls and smothered in rich marinara sauce, is simply irresistible. It’s become a regular request, not just because it tastes incredible, but because it’s surprisingly less fussy than traditional lasagna, making it perfect for busy weeknights or even a casual weekend gathering. Trust me, if you’re looking for a comforting, crowd-pleasing dish that’s both satisfying and relatively simple to prepare, these Chicken and Spinach Lasagna Rolls are your answer.

Ingredients for Chicken and Spinach Lasagna Rolls

• Lasagna Noodles: (12-16 oven-ready or regular lasagna noodles) – These form the base of our rolls, providing a perfect pasta embrace for the flavorful filling. If using regular noodles, you’ll need to pre-cook them.
• Cooked Chicken Breast: (2 cups shredded or diced) – Provides lean protein and a hearty texture to the filling. You can use rotisserie chicken for convenience or cook your own.
• Fresh Spinach: (10 ounces, roughly chopped) – Adds vibrant color, nutrients, and a subtle earthy flavor. Frozen spinach, thoroughly thawed and squeezed dry, can also be used.
• Ricotta Cheese: (15 ounces, full-fat or part-skim) – The creamy base of the filling, offering richness and a soft texture that melts beautifully in the oven.
• Parmesan Cheese: (1 cup, grated) – Adds a salty, nutty, and umami-rich flavor to both the filling and topping, enhancing the overall savory profile.
• Mozzarella Cheese: (2 cups, shredded) – Provides that classic, melty, and gooey cheese pull that everyone loves in lasagna. Use part-skim or whole milk depending on your preference.
• Egg: (1 large) – Acts as a binder for the ricotta mixture, helping the filling hold its shape inside the lasagna rolls.
• Garlic: (2 cloves, minced) – Infuses the filling with aromatic warmth and a subtle pungent flavor that complements the other ingredients.
• Onion: (½ medium, finely diced) – Adds a subtle sweetness and savory depth to the filling, creating a more complex flavor profile.
• Italian Seasoning: (2 teaspoons) – A blend of dried herbs like oregano, basil, rosemary, and thyme, providing classic Italian flavor to the dish.
• Dried Oregano: (½ teaspoon) – Enhances the Italian herb profile, adding a slightly peppery and aromatic note.
• Salt: (1 teaspoon, or to taste) – Essential for seasoning and enhancing the flavors of all the ingredients.
• Black Pepper: (½ teaspoon, or to taste) – Adds a touch of spice and depth to the overall flavor profile.
• Marinara Sauce: (24 ounces, your favorite jarred or homemade) – The flavorful tomato-based sauce that coats the lasagna rolls, adding moisture and a tangy counterpoint to the creamy filling.
• Olive Oil: (2 tablespoons) – Used for sautéing the onion and garlic, adding a subtle richness and preventing sticking.
• Fresh Parsley: (2 tablespoons, chopped, for garnish, optional) – Adds a fresh, herbaceous touch and visual appeal as a garnish.

Instructions for Making Chicken and Spinach Lasagna Rolls

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. Set aside.
2. Cook Lasagna Noodles (if using regular noodles): If you are using regular lasagna noodles (not oven-ready), cook them according to package directions until al dente. Be careful not to overcook them, as they need to be pliable enough to roll. Once cooked, drain them and rinse with cold water to stop the cooking process and prevent sticking. Lay them out on a clean kitchen towel to dry slightly while you prepare the filling. If using oven-ready noodles, you can skip this step.
3. Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Wilt Spinach (if using fresh): If using fresh spinach, add it to the skillet with the onion and garlic in batches. Cook, stirring frequently, until the spinach wilts down and reduces in volume. This should only take a few minutes. If using frozen spinach, ensure it is completely thawed and squeeze out as much excess water as possible before adding it to the mixture later.
5. Combine Filling Ingredients: In a large bowl, combine ricotta cheese, shredded Parmesan cheese, egg, Italian seasoning, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
6. Add Chicken and Spinach to Filling: Add the cooked and shredded chicken and the wilted spinach (or thawed and squeezed frozen spinach) to the ricotta mixture. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
7. Assemble Lasagna Rolls: Spread a thin layer of marinara sauce (about ½ cup) evenly over the bottom of the prepared baking dish. This will prevent the lasagna rolls from sticking and add moisture.
8. Fill and Roll Noodles: Take one lasagna noodle at a time and lay it flat on a clean surface (cutting board or plate). Spread about ½ cup of the chicken and spinach filling evenly over the noodle, leaving a small border at one end to help seal the roll. Carefully roll up the noodle from one end to the other, like a jelly roll.
9. Place Rolls in Baking Dish: Place each filled lasagna roll seam-down in the prepared baking dish, arranging them snugly side-by-side. Continue filling and rolling the remaining noodles and placing them in the dish.
10. Top with Sauce and Cheese: Pour the remaining marinara sauce evenly over the lasagna rolls, ensuring they are well coated. Sprinkle shredded mozzarella cheese generously over the top of the sauce.
11. Bake Lasagna Rolls: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
12. Uncover and Continue Baking: Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling. The internal temperature should reach 165°F (74°C).
13. Rest Before Serving: Let the lasagna rolls rest for 5-10 minutes before serving. This allows them to set slightly and makes them easier to serve.
14. Garnish and Serve: Garnish with fresh chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts for Chicken and Spinach Lasagna Rolls (per serving, approximate)

• Servings: 6-8 (depending on roll size and number of rolls)
• Calories: Approximately 450-550 kcal
• Protein: 35-40g
• Fat: 20-25g

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use.

Preparation Time for Chicken and Spinach Lasagna Rolls

• Prep Time: 30-40 minutes (includes chopping vegetables, preparing filling, and assembling rolls)
• Cook Time: 40-45 minutes (baking time in the oven)
• Total Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes

This recipe is wonderfully efficient for a dish that tastes like it took hours. While there are a few steps, each is straightforward, and the payoff in flavor and satisfaction is well worth the time investment. You can even break down the prep by cooking the chicken and making the filling ahead of time to further streamline the process on a busy day.

How to Serve Chicken and Spinach Lasagna Rolls

• Classic Italian Dinner: Serve alongside a fresh garden salad with Italian vinaigrette and warm garlic bread for a complete and satisfying Italian meal.
• Vegetable Side Dishes: Complement the richness of the lasagna rolls with lighter vegetable sides like roasted asparagus, steamed broccoli, or sautéed green beans.
• Soup Starter: Begin your meal with a light and flavorful soup, such as minestrone, tomato soup, or Italian wedding soup, to balance the richness of the main course.
• Simple Salad: A simple side salad of mixed greens with a light lemon vinaigrette or balsamic dressing is a refreshing contrast to the hearty lasagna rolls.
• Bruschetta or Crostini: Serve with toasted bruschetta or crostini topped with fresh tomatoes, basil, and balsamic glaze as an appetizer.
• Wine Pairing: Pair with a medium-bodied red wine like Chianti, Merlot, or a Pinot Noir, or a crisp white wine like Pinot Grigio or Sauvignon Blanc.
• Family Style Sharing: Place the baking dish directly on the table for family-style serving, allowing everyone to help themselves to these delightful rolls.
• Individual Portions: For a more elegant presentation, serve 2-3 lasagna rolls per plate for individual portions.

Additional Tips for Perfect Chicken and Spinach Lasagna Rolls

1. Don’t Overcook the Noodles: If using regular lasagna noodles, ensure you cook them just until al dente. Overcooked noodles will be too soft and difficult to roll, potentially tearing. They will continue to cook in the oven.
2. Drain Spinach Thoroughly: Whether using fresh or frozen spinach, remove as much excess moisture as possible. Excess water can make the filling watery and the lasagna rolls soggy. For frozen spinach, thaw completely and squeeze out all excess water with your hands or using a clean kitchen towel. For fresh spinach, ensure it is well wilted and any excess liquid is evaporated during cooking.
3. Use Quality Ricotta: Opt for full-fat or part-skim ricotta cheese for the best creamy texture and flavor. Avoid “dry” ricotta, which can make the filling less moist and flavorful.
4. Pre-cook Chicken for Best Results: Using pre-cooked chicken, like rotisserie chicken or leftover grilled chicken, saves time and ensures the chicken is tender and flavorful. If cooking your own chicken, shred or dice it into small, manageable pieces for even distribution in the filling.
5. Customize the Cheese: Feel free to experiment with different cheeses. Provolone, Fontina, or even a blend of Italian cheeses can be used in place of or in addition to mozzarella for a different flavor profile.
6. Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the ricotta filling or the marinara sauce for a subtle kick.
7. Make Ahead Magic: Lasagna rolls are perfect for making ahead of time. Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking directly from the refrigerator.
8. Freezer-Friendly Feast: These lasagna rolls freeze beautifully! Assemble and bake them as directed, then let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Alternatively, you can freeze the entire baking dish (once cooled and tightly covered). To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, about 30-40 minutes. You can also reheat from frozen, but it will take longer.

Frequently Asked Questions (FAQ) about Chicken and Spinach Lasagna Rolls

Q1: Can I use oven-ready lasagna noodles for this recipe?
A1: Yes, oven-ready lasagna noodles are a fantastic time-saver and work perfectly for this recipe! You can use them directly without pre-cooking, making the assembly process even quicker and easier. Just ensure they are well coated in sauce during baking to soften properly.

Q2: I don’t have fresh spinach; can I use frozen spinach instead?
A2: Absolutely! Frozen spinach is a great substitute for fresh spinach. Just be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling. This will prevent your lasagna rolls from becoming watery.

Q3: Can I make these lasagna rolls vegetarian?
A3: Yes, you can easily adapt this recipe to be vegetarian by simply omitting the chicken. To maintain the heartiness of the dish, you could add sautéed mushrooms, zucchini, or eggplant to the spinach and ricotta filling for extra flavor and texture.

Q4: How do I prevent my lasagna rolls from drying out?
A4: To prevent dryness, ensure you use enough marinara sauce to coat the rolls well, both on the bottom of the dish and on top. Covering the baking dish with aluminum foil during the initial baking phase also helps to trap moisture and keep the lasagna rolls tender.

Q5: Can I prepare the filling ahead of time?
A5: Yes, preparing the filling in advance is a great way to save time. You can make the chicken and spinach filling up to 24 hours ahead of time and store it in the refrigerator. This allows for even faster assembly when you are ready to make the lasagna rolls.

Q6: How long do leftovers last, and how should I store them?
A6: Leftover Chicken and Spinach Lasagna Rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven until heated through.

Q7: Can I freeze cooked lasagna rolls?
A7: Yes, cooked lasagna rolls freeze very well! Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. You can freeze them for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q8: What if I don’t have Italian seasoning? Can I use something else?
A8: If you don’t have Italian seasoning, you can create your own blend using dried oregano, basil, rosemary, and thyme. A good substitute would be to use 1 teaspoon of dried oregano and 1 teaspoon of dried basil. You can adjust the amounts to your preference.

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