Name: Chicken and Spinach Lasagna Rolls
Ingredients: 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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bake Lasagna Rolls: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
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).
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.
Garnish and Serve: Garnish with fresh chopped parsley, if desired. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 25g
Protein: 40g