Comforting, creamy, and perfect for dinner guests or a cozy weeknight — this Spinach Artichoke Lasagna Rolls Recipe takes everything you love about the classic dip and turns it into a family-friendly pasta bake. Tender lasagna noodles are individually filled with a rich, cheesy mixture of chopped artichoke hearts, bright spinach, and a creamy base that keeps each roll irresistibly moist. Optional shredded chicken adds protein and makes these rolls a hearty main course.

This version uses simple pantry ingredients, comes together in about an hour and a half, and bakes until bubbling and golden. The flavors are familiar but elevated by freshly grated cheeses and a hint of garlic powder. If you’re a fan of layered pastas but want portion-controlled servings, these rolls are the answer: they look elegant on the plate and travel well for potlucks or meal prep.

Why you’ll love this version

Individual rolls mean easy serving and pretty presentation.
The creamy filling stays moist thanks to mayonnaise (or Greek yogurt), which yields a tangy, smooth texture.
Swaps for ingredients that aren’t suitable are already included so the dish stays appropriate for varied diets.
Optional cooked shredded chicken folds in seamlessly for added substance without overpowering the spinach and artichoke flavors.

Ingredients

10-12 lasagna noodles
14 ounces artichoke hearts, drained and chopped
1 cup spinach, or 1 1/2 cups frozen spinach, thawed and drained
2 cups chicken breasts, cooked and shredded (optional)
1 1/2 cups mayonnaise, or Greek yogurt
1 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
pinch garlic powder
pinch kosher salt

Equipment

Large pot for boiling noodles
Colander
Mixing bowl
9×13-inch baking dish (or similar)
Spoon or small offset spatula for spreading filling
Aluminum foil
Knife and cutting board

Notes on ingredients and swaps

If you prefer a lighter filling, Greek yogurt is an easy substitute for mayonnaise without changing the amounts. Using thawed frozen spinach is convenient; just be sure to squeeze out all excess water in a clean kitchen towel or fine mesh strainer before adding it to the filling. Pre-cooked shredded chicken is optional and can be left out to make the dish vegetarian-friendly. For a sharper, nuttier cheese note, use freshly grated Parmesan rather than pre-grated varieties.

Step-by-step instructions

The following instructions are rewritten for clarity while keeping the original ingredient amounts and order. Read through once before beginning so you have everything ready.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until they are al dente. Gently stir occasionally to prevent sticking. Once cooked, transfer the noodles to a colander and rinse briefly with cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel or a sheet of parchment to cool and drain.
While the noodles cook, prepare the filling. In a mixing bowl combine 14 ounces of artichoke hearts (drained and chopped), 1 cup fresh spinach (or 1 1/2 cups frozen spinach, thawed and thoroughly drained), and 2 cups cooked, shredded chicken breasts if using. Add 1 1/2 cups mayonnaise (or Greek yogurt), 1 cup grated Parmesan cheese, 1 cup grated Monterey Jack cheese, a pinch of garlic powder, and a pinch of kosher salt. Stir everything until evenly combined. Taste and adjust the pinch of salt if needed, remembering that the cheeses contribute saltiness.
Lay one lasagna noodle flat and spoon about 1/4 to 1/3 cup of the filling along the short end of the noodle, leaving a small border at the edges to prevent overflow. Using the back of the spoon or an offset spatula, spread the filling into an even layer across the noodle.
Tightly roll the noodle away from you, creating a neat spiral. Place each roll seam-side down into the prepared baking dish. Continue filling and rolling the remaining noodles, arranging the rolls in a single layer so they fit snugly in the dish. You should get about 10 to 12 rolls depending on how thickly you fill them.
If you like extra cheesy tops, sprinkle any remaining Monterey Jack or Parmesan over the assembled rolls. This helps create a golden, bubbling crust as they bake.
Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered to heat through and meld flavors. Remove the foil and bake an additional 8–12 minutes, or until the tops are golden and bubbling to your liking.
Once baked, remove the dish from the oven and let the rolls rest for 5 minutes. This short resting period helps the filling set so the rolls hold their shape when plated.
Serve the lasagna rolls warm. They pair nicely with a simple green salad, garlic bread, or roasted vegetables. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently in the oven to maintain texture.

Make-ahead and storage tips

Assemble the rolls and cover the baking dish with foil, then refrigerate for up to 24 hours before baking. Bake straight from the fridge; you may need to add a few extra minutes to the baking time.
Freeze individual rolls in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months. Reheat from frozen in a covered dish at 350°F (175°C) until warm throughout.
To reheat leftovers, cover the dish with foil and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Uncover for the last few minutes if you want to refresh the browned top.

Serving suggestions and variations

Add a light tomato sauce under the rolls for extra moisture and tang: spoon a thin layer of marinara into the bottom of the dish before arranging rolls.
For a dairy-forward version, stir in a half cup extra grated Monterey Jack into the filling or sprinkle mozzarella on top for a classic melty finish.
Sauté a small diced onion and a clove of minced garlic until softened, then mix into the filling for aromatic depth.
For a vegetarian main, omit the cooked shredded chicken altogether and increase the spinach to 1 1/4 cups (fresh) for more green heft, keeping the rest of the ingredient amounts unchanged.

Flavor and texture notes

The mayonnaise or Greek yogurt binds the filling into a silken texture, while grated cheeses add savory umami and a light, stretchy finish when melted. Artichoke hearts bring a tender, slightly nutty bite, and the spinach adds freshness and color. The short bake time after assembly softens the lasagna noodles without turning them mushy, so each roll holds a delicate structure.

Common questions

Can I use no-boil lasagna noodles? Yes. If using no-boil noodles, break them to fit the pan, and soften them slightly with hot water before filling so they are pliable. Adjust baking time by adding an extra 10–12 minutes covered to allow them to hydrate fully.

Do I have to use mayonnaise? No. Greek yogurt is an easy one-to-one substitute that keeps the creaminess and adds a tangier flavor profile.

How do I prevent watery filling with frozen spinach? Thaw the frozen spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Excess moisture can make the filling runny and affect how the rolls hold together.

Final thoughts

This Spinach Artichoke Lasagna Rolls Recipe is a reliable crowd-pleaser that balances creamy richness with bright, vegetal notes. It’s flexible, forgiving, and makes for beautiful individual servings. Whether you keep it vegetarian or fold in shredded chicken for extra heft, these rolls present well and taste even better the next day.

Gather your ingredients, preheat that oven, and enjoy assembling a comforting dish that everyone will ask for again. Happy cooking!