Spinach Artichoke Lasagna Rolls Recipe
A creamy, cheesy spinach and artichoke filling rolled in lasagna noodles for an easy, comforting family-style casserole.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Colander
- Cutting Board
- Mixing Bowl
- Spatula or spoon
- Measuring Cups
- Nonstick cooking spray
Ingredients
- 10-12 noodles lasagna noodles
- 14 ounces artichoke hearts drained and chopped
- 1 cup fresh spinach or 1½ cups frozen spinach, thawed and drained
- 2 cups cooked chicken breast shredded (optional)
- 1 1/2 cups mayonnaise or Greek yogurt
- 1 cup Parmesan cheese grated
- 1 cup Monterey Jack cheese grated
- pinch garlic powder
- pinch kosher salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
- Bring about 3 quarts of water to a boil in a large pot and cook the lasagna noodles until just tender, about 6–8 minutes; drain and lay the noodles flat on a cutting board or clean surface.
- In a mixing bowl, combine the chopped artichoke hearts, spinach (or thawed, well-drained frozen spinach), shredded chicken if using, mayonnaise (or Greek yogurt), grated Parmesan, grated Monterey Jack, garlic powder, and kosher salt; stir until evenly mixed.
- Spoon and spread a portion of the spinach-artichoke mixture evenly over each lasagna noodle, leaving a small border at the edges.
- Starting at one end, roll each filled noodle into a tight roll and place seam-side down in the prepared baking dish, arranging rolls in a single layer.
- Spread any remaining filling over the tops of the rolls and bake until heated through and the cheese is melted, about 20 minutes.
Notes
- Drain frozen spinach well to avoid watery filling.
- Use shredded rotisserie chicken to save time.
- Mayonnaise adds creaminess; Greek yogurt is a lighter substitute.
- Prepare rolls ahead and refrigerate before baking if desired.