Save to Pinterest My neighbor knocked on the door one Thursday evening holding a glass dish wrapped in a towel, still warm. She'd made too many lasagna rolls, she said, and thought we might like some. We sat at the kitchen table with forks and napkins, and I tasted something I didn't know I'd been missing. The creamy filling, the tender pasta, the way everything held together in one beautiful bite. I asked for the idea behind it, and by the weekend I was rolling my own.
I made these for my sister's birthday dinner because she loves anything you can eat with just a fork and no fuss. She was six months pregnant and craving comfort food that didn't make her feel heavy afterward. Watching her go back for a second roll, smiling with marinara on her chin, told me everything I needed to know. It became my go to whenever someone needed a meal that felt like a hug.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, just pull the meat and shred it with your fingers.
- Fresh spinach, chopped: If using frozen, make sure you squeeze every last drop of water out or the filling will be too loose.
- Ricotta cheese: The creaminess here binds everything together, look for whole milk ricotta for the richest texture.
- Shredded mozzarella cheese: Use the block and shred it yourself, it melts more evenly and doesn't clump like pre shredded.
- Grated Parmesan cheese: Freshly grated adds a sharp, nutty depth that the filling really needs.
- Large egg: This acts as the binder so the filling holds its shape inside each roll.
- Garlic, minced: Two cloves might seem modest, but it's just enough to add warmth without overpowering the chicken.
- Dried oregano and basil: These bring that familiar Italian comfort, if you have fresh herbs, double the amount.
- Lasagna noodles: Cook them just to al dente, they'll finish cooking in the oven and you don't want them falling apart when you roll.
- Marinara sauce: Homemade is lovely, but a good jarred sauce works beautifully and no one will know the difference.
- Mozzarella and Parmesan for topping: The golden, bubbly top is half the joy of this dish.
- Fresh parsley: A small handful chopped at the end makes everything look and taste brighter.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish so nothing sticks. This step feels small, but it matters when you're serving.
- Cook the noodles:
- Boil salted water and cook the lasagna noodles until they're just al dente, then drain and lay them flat on a towel. If they sit too long they'll stick to each other, so work steadily.
- Make the filling:
- In a large bowl, mix the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until it's all one creamy, cohesive mixture. Taste it and adjust the seasoning if needed.
- Layer the sauce:
- Spread one cup of marinara across the bottom of your baking dish. This keeps the rolls from sticking and adds flavor from the start.
- Fill and roll:
- Spoon about a quarter cup of filling onto each noodle, spread it gently, then roll from the short end and place seam side down in the dish. Work carefully so they don't tear.
- Top and cover:
- Pour the remaining marinara over the rolls, then sprinkle with mozzarella and Parmesan. Cover the dish with foil so the rolls steam and stay tender.
- Bake covered:
- Bake for 25 minutes with the foil on, letting everything heat through and meld together. The smell will fill your kitchen halfway through.
- Finish uncovered:
- Remove the foil and bake another 10 minutes until the cheese on top turns golden and bubbly. Let the dish rest for five minutes before serving so the rolls set and don't fall apart.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd gone to culinary school. I laughed and said no, I just liked the idea of lasagna you could pick up with your hands if you wanted to. By the end of the night, the dish was empty and three people had asked me to text them the recipe. It's been my quiet favorite ever since.
Storing and Reheating
Store leftover rolls in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave for about a minute and a half, or warm them in a covered dish in a 350°F oven for 15 minutes. They hold their shape beautifully and taste just as good the next day, sometimes even better once the flavors have had time to settle.
Flavor Variations
If you want to change things up, swap the chicken for shredded turkey or even cooked ground beef. Add sautéed mushrooms or diced roasted red peppers to the filling for a deeper, earthier flavor. For a vegetarian version, leave out the chicken and double the spinach, or toss in some chopped artichoke hearts. Each variation keeps the same comforting structure but lets you play with what's in your fridge.
Serving Suggestions
These rolls are rich enough to stand on their own, but they love being paired with a crisp green salad dressed simply with lemon and olive oil. Garlic bread on the side never hurts, and a glass of red wine rounds out the meal beautifully. If you're feeding a crowd, set out the rolls on a platter with a little extra marinara and let people help themselves.
- Serve with a Caesar salad or arugula tossed in balsamic for a peppery contrast.
- Offer crusty bread to soak up any extra marinara left on the plate.
- Garnish each plate with a small sprinkle of fresh parsley and a crack of black pepper.
Save to Pinterest There's something quietly satisfying about pulling a dish like this from the oven, the cheese bubbling, the kitchen warm and fragrant. It's the kind of meal that makes people linger at the table a little longer.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the rolls and sauce up to 24 hours in advance. Cover with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.
- → What's the best way to keep the noodles from sticking?
Lay the cooked noodles flat on a clean kitchen towel immediately after draining. They'll cool evenly and won't stick together, making them easier to fill and roll.
- → 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 all excess moisture before mixing into the filling to prevent the rolls from becoming watery.
- → What are some good variations for the filling?
Try adding sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or Italian sausage. For vegetarian versions, double the spinach or add more mushrooms and omit the chicken entirely.
- → How do I know when the cheese is perfectly melted?
Remove the foil after 25 minutes and bake uncovered until the cheese on top becomes bubbly and lightly golden, usually 8-12 minutes. The edges will show some browning when fully cooked.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette complements the rich, cheesy rolls perfectly. Garlic bread or warm Italian bread are also excellent choices for soaking up extra sauce.