These lasagna rolls are a great twist on traditional lasagna – filled with ricotta, chicken, and spinach, then, rolled, and prepared in individual servings.
Lasagna. An Italian masterpiece. It’s awesome, right?
Well, I’m not here to downplay that. I adore homemade lasagna. Especially considering I have hands down THE BEST homemade spaghetti sauce that is perfect for it. BUT, it is so time consuming. A labor of love, really.
These Lasagna Rolls are merely another option, that’s speedier. And, well, sort of fun.
I’ve made these Lasagna Rolls with sausage countless times, but recently I decided to change up the ingredients for more variety.
The spinach and chicken were a big hit, too. If you want a strictly vegetarian meal, just simply omit the chicken.
Other pasta dishes we love!
These lasagna rolls are a great twist on traditional lasagna - filled with ricotta, chicken, and spinach, then, rolled, and prepared in individual servings.
- extra virgin olive oil
- 9 lasagna noodles
- 2 cups homemade marinara sauce (or store-bought), divided
- 1 3/4 cups part-skim ricotta cheese
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 10 ounce package frozen spinach ,thawed and squeezed dry
- 6 ounces (1 1/2 cups) cooked shredded chicken
Bring a large pot of water to boil; throw in a pinch of salt and add your lasagna noodles. Cook until al dente. (After draining, drizzle with a tiny bit of olive oil to prevent sticking and drape them over the colander or lay them on a cookie sheet or cutting board.)
Preheat oven to 375 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
In a large bowl, stir together the ricotta, egg, Parmesan, salt, pepper, and nutmeg. Add in the spinach and chicken; mix until combined.
Spread a 1/3 cup of the ricotta mixture on each lasagna noodle and roll up in a jelly-roll fashion.
Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of marinara sauce. Cover loosely with foil and bake for 30 minutes.
Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy!
Simply leave out the chicken for a vegetarian meal.