Chicken and Spinach Lasagna Roll-Ups
These Chicken and Spinach Lasagna Roll-Ups are a fun, elegant twist on classic lasagna, packed with cheesy, saucy goodness and fresh greens. Perfect for any occasion!
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
- Aluminum Foil
- Spatula or spoon
Ingredients
- 9 lasagna noodles lasagna noodles cooked according to package instructions and drained
- 2 cups cooked chicken shredded, rotisserie chicken works great or any cooked chicken breast
- 2 cups fresh spinach wilted, sautéed lightly until just wilted and excess moisture squeezed out
- 1 cup ricotta cheese creamy and mild, the base of the filling
- 1 cup mozzarella cheese shredded, for melty, stringy goodness inside and on top
- 0.5 cup Parmesan cheese grated, adds a sharp, nutty flavor to the filling and topping
- 2 cups marinara sauce use your favorite store-bought or homemade sauce
- 2 cloves garlic minced, for aromatic depth
- 1 teaspoon Italian seasoning a blend of herbs like oregano, basil, and thyme
- Salt and pepper to taste
- Olive oil for greasing the baking dish
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
- Heat a skillet over medium heat. Add a splash of olive oil, then sauté the minced garlic until fragrant, about 30 seconds. Add the fresh spinach and cook until just wilted, about 2-3 minutes. Remove from heat and squeeze out any excess moisture from the spinach. Chop roughly.
- In a mixing bowl, combine the shredded chicken, wilted spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until everything is well incorporated.
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil. Spread about 1/2 cup of marinara sauce evenly across the bottom of the dish. Lay one lasagna noodle flat and spread a generous layer of the chicken and spinach filling evenly over the noodle. Roll the noodle up from one end to the other. Place the roll seam side down in the baking dish. Repeat with the remaining noodles and filling.
- Pour the remaining marinara sauce over the top of the roll-ups. Sprinkle the remaining mozzarella cheese evenly on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Let the roll-ups cool for a few minutes before serving.
Notes
- Make sure to squeeze out excess water from the spinach to avoid a runny filling.
- Add a pinch of red pepper flakes to the marinara sauce for extra flavor.
- Leftover roll-ups are great for next-day lunches or freezer-friendly meals.