Save to Pinterest My oven timer went off just as my neighbor knocked on the door, and I opened it to the smell of bubbling cheese and marinara wafting into the hallway. She asked what I was making, and when I said lasagna rolls, she looked confused until I pulled the dish out and showed her these neat little spirals sitting in red sauce. That batch turned into an impromptu dinner for two, and she still asks me to make them every few months. They look fancy, but honestly, rolling pasta is easier than layering a whole lasagna pan and worrying about it falling apart when you serve it.
I made these for my sister after she had her second baby, and she told me it was the first real meal she enjoyed in weeks. The rolls were easy for her to eat one-handed while holding the baby, and she loved that each one was already portioned. I doubled the batch that day, froze half, and she said it saved her on more than one chaotic evening. That is when I realized this recipe is not just about dinner, it is about making someone feel cared for without adding extra work to their day.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you time, just pull the meat and you are halfway done.
- Fresh spinach, chopped: Fresh tastes brighter, but frozen is fine as long as you really squeeze out the water or your filling will be soupy.
- Ricotta cheese: This is the creamy base that holds everything together, and it keeps the rolls moist even after baking.
- Shredded mozzarella cheese: Use the good stuff if you can, pre-shredded has anti-caking powder that can make it less melty.
- Grated Parmesan cheese: A little goes a long way for that nutty, salty punch that balances the richness.
- Large egg: This binds the filling so it does not ooze out when you slice into the rolls.
- Garlic, minced: Fresh garlic makes a noticeable difference, jarred garlic just does not have the same kick.
- Dried oregano and basil: These bring that classic Italian flavor without needing a dozen fresh herbs.
- Lasagna noodles: Cook them just until al dente or they will tear when you roll them, I learned that the messy way.
- Marinara sauce: Homemade is great, but a good jarred sauce works too, just taste it first to make sure you like it.
- Mozzarella and Parmesan for topping: The top layer gets golden and bubbly, and it is the first thing people see, so do not skimp.
- Fresh parsley: Totally optional, but a sprinkle of green makes the dish look like you really tried.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish so the rolls do not stick to the bottom. This step is easy to forget, but it matters when you are trying to serve them later.
- Cook the noodles:
- Boil salted water and cook the lasagna noodles until just al dente, then drain and lay them flat on a towel. If they sit in the colander, they will stick together and rip when you try to separate them.
- Make the filling:
- In a large bowl, mix the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly combined. It should look creamy and hold together when you scoop it.
- Sauce the dish:
- Spread 1 cup of marinara sauce across the bottom of the baking dish. This keeps the rolls from drying out on the bottom and adds flavor to every bite.
- Fill and roll the noodles:
- Spread about 1/4 cup of filling evenly over each noodle, then roll them up from the short end and place them seam-side down in the dish. Work gently so the noodles do not tear, and do not overfill or the filling will squeeze out.
- Top with sauce and cheese:
- Pour the remaining marinara over the rolls, then sprinkle the mozzarella and Parmesan on top. Make sure every roll gets some cheese, because that is the best part.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. The foil traps steam so the rolls stay tender, and removing it at the end crisps up the top.
- Rest and serve:
- Let the dish sit for 5 minutes before serving so the sauce thickens up and the rolls do not fall apart. Garnish with parsley if you want it to look pretty.
Save to Pinterest One night I served these to friends who claimed they did not like spinach, and they ate three rolls each without realizing what they were eating. That is the magic of mixing spinach into creamy cheese and chicken, it just becomes part of the flavor instead of standing out. I did not say a word until dessert, and by then they were asking for the recipe.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat really well in the microwave or oven. I usually cover them with foil and warm them at 350°F for about 15 minutes, or just microwave individual rolls for a quick lunch. You can also freeze assembled, unbaked rolls in a foil pan, then bake them straight from frozen by adding 15 extra minutes to the covered baking time. I always make a double batch now because having these in the freezer feels like a secret weapon on busy nights.
Swaps and Variations
Turkey works just as well as chicken, and I have used leftover Thanksgiving turkey with great results. If you want to make it vegetarian, skip the chicken and add sautéed mushrooms or extra spinach, maybe some diced zucchini for bulk. You could even swap ricotta for cottage cheese if that is what you have, just blend it smooth first. Whole wheat noodles add a nutty flavor and a little more fiber, and roasted red peppers in the filling bring a sweet, smoky note that surprises people.
Serving Suggestions
These rolls are rich enough to be the main event, but I like serving them with a simple green salad dressed in lemon vinaigrette to cut through the cheese. Garlic bread is always a hit, and if you want to go all out, roasted vegetables like broccoli or asparagus make the plate feel complete. A glass of red wine does not hurt either, especially if you are serving this for company.
- Pair with a crisp Caesar or arugula salad.
- Serve garlic bread or focaccia on the side for soaking up extra sauce.
- Roasted green beans or zucchini add color and balance to the plate.
Save to Pinterest This recipe has become my go-to when I want to impress someone without spending all day in the kitchen. The rolls look like you fussed, but really, you just rolled some noodles and let the oven do the work.
Your Questions Answered
- → Can I prepare these rolls ahead of time?
Yes, assemble the rolls completely, cover with marinara and cheese, wrap tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to baking time if baking directly from cold.
- → How do I prevent the pasta from sticking together?
After cooking, drain the noodles and lay them flat on a clean kitchen towel. This allows them to cool and prevents them from clumping, making rolling easier and cleaner.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup frozen spinach instead of 2 cups fresh. Thaw it completely and squeeze out excess moisture to prevent a watery filling.
- → What's the best way to roll the noodles without tearing?
Cook noodles until just al dente—not overcooked. Spread filling evenly across each noodle starting from the short end, then roll gently and place seam-side down. The snug fit in the baking dish keeps rolls intact during baking.
- → How can I make this vegetarian?
Omit the chicken and increase spinach to 3 cups, or add sautéed mushrooms and additional ricotta. The filling remains rich and satisfying with the combination of cheeses and herbs.
- → Can I freeze these for later?
Yes, freeze unbaked rolls covered in foil for up to three months. Thaw overnight in the refrigerator, then bake at 375°F for 35-40 minutes until heated through and cheese is golden.