Lasagna roll ups are a fun riff on the traditional lasagna casserole. These Chicken Spinach Lasagna Rolls offer a lighter version of this Italian classic and a unique way to serve lasagna for entertaining. Predictable with tomato sauce, ricotta and mozzarella, give this cheesy chicken spinach version a try.
Is there anything more guaranteed to please than a big pan of lasagna? Comfort food. Suitable for any time of year. You can make it ahead and pop it in the oven, so it’s super easy for entertaining. And, for those of us who love leftovers, it’s always better the next day.
I’ve taken a cue from my Three Cheese Chicken Lasagna Recipe, and transformed it into individual servings. These chicken and spinach lasagna rolls are a little more elegant, a little easier to serve and a little lighter in calories than the heavier meaty casserole.
Replacing the traditional ground beef and Italian sausage with chicken and spinach makes this a more seasonal, Spring-ier pasta dish.
When Wine Spectator Magazine talks food, I listen. Where there’s good wine, there’s good food and the recipes I’ve found in this magazine are always top notch.
I’ve taken their lasagna roll ups recipe and made it my own by adjusting ingredients and steps to make the recipe easier.
These lasagna roll ups are perfect for a warm weather casserole dinner.
Predictable with ricotta cheese and mozzarella, the spinach brings color and a fresh note to the dish. The nutty flavor of Parmesan finishes the dish beautifully.
The gooey melty texture is complimented by a quick and easy homemade tomato sauce using canned tomatoes. This pasta dish will remind you that warmer days are on their way.
Tips To Make Chicken Spinach Lasagna Rolls
- This recipe makes 12 rolls, but I’ve instructed to use 14 lasagna noodles. As we all know, lasagna noodles are notorious for sticking together, so boil a couple of extra to be on the safe side for a perfect rolled presentation.
- You can bake and shred light or dark meat by baking the chicken pieces before you start this recipe. To make this even easier, buy a rotisserie chicken and simply shred the meat.
- Buy fresh bunches of spinach in the produce department. The leaves are larger and sturdier than the baby spinach purchased in the plastic containers. A sturdier spinach will hold up better with the baking time.
- Don’t over fill the lasagna rolls when spreading the cheese and chicken mixture before rolling. By following the 1/4 to 1/3 cup guideline, the noodles will be easier to roll and tidier in serving appearance.
- If you have individual ramekin like these oval au gratin style baking dishes, place two roll-ups in each baking dish. Serve your guests these 2 portion servings straight from the oven in their own personal dish.
- I always like to add fennel or anise seed to tomato sauce. And especially when Italian Sausage is NOT involved in the recipe. Fennel or anise are what adds that unique flavor to most Italian Sausages.
- All you need is a side salad and your meal is complete. Your favorite greens with this Sweet Red Wine Vinaigrette would be my choice.
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Recipe for Chicken Spinach Lasagna Rolls
If you’re looking for a twist on baked pasta, I hope you try these lasagna rolls. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
More Italian Chicken Recipes
- Easy Baked Chicken Parmesan
- Three Cheese Chicken Lasagna
- Lemon Garlic Chicken in White Wine Sauce
- Chicken Spaghetti Bolognese
And if your’re looking for more pasts dishes, don’t miss my Pasta Category, you’ll find lots of great recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese.
Chicken Spinach Lasagna Rolls
- 14 lasagna noodles
- Cooking oil
- 1 large onion diced (about 3 cups chopped)
- 28 ounce canned diced tomatoes for extra flavor, choose one with added garlic
- 1 Tablespoon Italian seasoning blend
- 1 teaspoon Fennel Seed
- Salt to taste
- Pepper to taste
- 2 garlic cloves
- 1/2 teaspoon Cider Vinegar
- 10 ounces fresh spinach
- 3 cups shredded chicken
- 1 1/2 cups ricotta
- 1/2 cup mozzarella cheese shredded
- 1 egg beaten
- 1 1/2 cups Parmesan
- Set a large pot of salted water to boil and preheat oven to 375° F.
- Add the lasagna noodles to the boiling water and cook for 12–14 minutes, or according to package instructions, stirring occasionally. Remove the noodles from the water. Run under cool water to stop cooking, and drain.
- While the noodles are cooking, saute the diced onions on low heat with a little cooking oil and a pinch of salt in a large sauté pan until tender—approximately 10 minutes.
- Transfer about one-third of the cooked onions to a sauce pan. Add the diced tomatoes and bring to a simmer, then reduce to low. Season with approximately 1 teaspoon Italian seasoning, the fennel seed, and add salt and pepper to taste. Stir in vinegar and keep warm.
- Meanwhile, add the garlic and spinach to the onions remaining in the sauté pan and cook over medium heat until the spinach has wilted. Transfer the mixture to a strainer and gently press out any excess moisture. Return the spinach to the sauce pan.
- Add the shredded chicken, ricotta, and mozzarella to the spinach and stir to blend. Season with the remaining Italian seasoning, salt and pepper to taste. Allow the mixture to cool slightly, then stir in the beaten egg and combine well.
- Lightly grease a large lasagna baking pan then spoon a small amount of the tomato mixture on the bottom of the pan.
- Spread 1/4–1/3 cup of the chicken-spinach-ricotta mixture in a thin layer over each lasagna noodle, then carefully roll them up. Line up the lasagna rolls in the baking pan seam-side down. Pour the remaining tomato mixture on top. Distribute the Parmesan cheese evenly over the top, then place the pan in the oven and bake for 25–30 minutes, or until completely heated through. Serve hot. Makes approximately 6 two-roll servings.
Printed! Thank-you, Lea Ann! I have all the ingredients except ricotta and will be making these very soon.
I’d love to try this using eggplant slices instead of pasta. Have you ever tried that? Any suggestions? Colleen
Abbe@This is How I Cook says
Fun lasagna recipe and I love anything in a roll! The wine sounds good, too!
Lea Ann Brown says
We really enjoyed this recipe Abbe. I’ve never made rollups – what’s up with that?
Jean | DelightfulRepast.com says
Lea Ann, this looks soooo good. I love the idea of the individual two-roll servings, and chicken and spinach, well, chicken and spinach!
Lea Ann Brown says
We really enjoyed this recipe Jean. Always good to hear from you.
sue | theviewfromgreatisland says
Oh gosh Lee Ann, now I’ll be dreaming of this amazing meal all day…lasagna can be so tedious to make, but this sounds like fun!
Lea Ann Brown says
Can you believe I’ve never made rollups? We really enjoyed this recipe.
The lasagna rolls look totally delicious and must be tried. I once made a recipe with stuffed and rolled lasagna noodles then they were stood on end with a white sauce on the bottom and a tomato sauce on top – at least as best I can remember from about 18 years ago – can hardly believe it’s been that long.
Lea Ann Brown says
I’ve seen recipes like that. Never tried it.