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!
Lasagna Rolls (with Spinach and Chicken)
- 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!