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Chicken and Spinach Lasagna Rolls

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Lasagna Rolls
  • 12 lasagna noodles
  • 2 cups cooked chicken, shredded or finely chopped
  • 1 cup frozen spinach, thawed and squeezed dry (or 2 cups fresh sautéed spinach)
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ½ tsp salt
  • For Baking
  • 3 cups marinara sauce
  • 1 cup shredded mozzarella cheese for topping
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook lasagna noodles according to package instructions; drain and lay flat to prevent sticking.
  • In a large bowl, combine chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, and seasonings. Mix well.
  • Spread a thin layer of marinara sauce in the bottom of a baking dish.
  • Spread filling over each lasagna noodle, roll tightly, and place seam-side down in the dish.
  • Pour remaining marinara sauce over the rolls.
  • Top with mozzarella and Parmesan.
  • Cover with foil and bake for 25 minutes; remove foil and bake an additional 10–12 minutes until bubbling and golden.
  • Garnish with herbs and serve hot.