Chicken Spinach Lasagna Roll Ups

Why You’ll Love This Recipe

I love how this recipe transforms basic pantry and freezer staples into something elegant and hearty. The individual roll-ups are great for portion control, and they make serving easier than a big slice of layered lasagna. I also appreciate the flexibility—whether I want to swap in a different sauce or adjust the filling, it always comes out delicious. It’s cozy, creamy, and perfect for a comforting dinner or to impress guests without much stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 2 cups cooked chicken breast, shredded or finely chopped

• 1 (10 oz) package frozen chopped spinach, thawed and well drained

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese (plus extra for topping)

• 1/2 cup grated Parmesan cheese

• 1 egg, lightly beaten

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and black pepper, to taste

For the Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups milk (whole or 2%)

• 1/2 cup grated Parmesan cheese

• 1/4 teaspoon nutmeg (optional)

• Salt and pepper, to taste

Alternatively, I sometimes use Alfredo or marinara sauce if I’m short on time.

For Assembly:

• 8 lasagna noodles, cooked al dente and drained

• Extra mozzarella and Parmesan for topping

• Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish. While the oven warms up, I boil the lasagna noodles until al dente, then lay them flat on parchment to cool without sticking.

Next, I mix the filling: shredded chicken, well-drained spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper—all in one bowl until fully combined.

For the sauce, I melt the butter in a saucepan, whisk in the flour, then slowly add the milk while whisking constantly to avoid lumps. Once the sauce thickens, I stir in Parmesan cheese, nutmeg (if I’m using it), and season with salt and pepper. Then I remove it from the heat.

To assemble, I spread a little of the sauce in the bottom of the baking dish. I add 2–3 tablespoons of the filling to each noodle, roll them up tightly, and place them seam-side down in the dish. I pour the remaining sauce on top and sprinkle with extra mozzarella and Parmesan.

I cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until it’s hot and bubbly. I let it rest for 5 minutes before serving and garnish with chopped parsley if I have some on hand.

Servings and timing

This recipe makes 8 servings and takes about 55 minutes from start to finish—15 minutes for prep and 40 minutes to cook and bake. Each roll-up is rich and filling, so it’s ideal as a full meal with a simple salad or roasted veggies on the side.

Variations

• Sauce switch: Sometimes I use a jar of Alfredo or a classic marinara for a different flavor profile.

• Cheese changes: I swap in cottage cheese for the ricotta or add a bit of provolone or fontina for extra richness.

• Meat options: Leftover turkey or rotisserie chicken works perfectly in place of plain chicken breast.

• More veggies: I like mixing in sautéed mushrooms, bell peppers, or zucchini for a veggie boost.

• Spice it up: A pinch of red pepper flakes in the sauce or filling gives it a subtle kick.

Storage/Reheating

I store leftover roll-ups in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered baking dish and warm them in a 350°F (175°C) oven for 15–20 minutes. For single portions, the microwave works fine—just cover and heat until warmed through. This dish also freezes well. I wrap individual roll-ups tightly and freeze for up to 2 months. To reheat, I thaw overnight in the fridge and bake as usual.

FAQs

Can I make this ahead of time?

Yes, I often assemble the roll-ups earlier in the day, cover the dish, and refrigerate until I’m ready to bake. It makes dinnertime so much easier.

Can I freeze the roll-ups before baking?

Absolutely. I assemble the roll-ups, cover the dish tightly with foil, and freeze. When I’m ready to bake, I thaw overnight and bake as directed.

What’s the best way to drain the spinach?

I use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible after thawing. It makes the filling less watery.

Can I use no-boil lasagna noodles?

I don’t recommend it for this recipe since no-boil noodles are too rigid to roll properly. Traditional boiled noodles work best here.

What sides go well with this dish?

I usually serve it with a simple green salad, garlic bread, or roasted vegetables like broccoli or carrots.

Conclusion

Chicken Spinach Lasagna Roll Ups are one of my favorite ways to enjoy classic lasagna flavors in a fun and easy-to-serve format. Creamy, cheesy, and packed with protein and greens, this dish is a complete comfort meal with very little fuss. Whether I’m feeding family or making a freezer-friendly dinner for later, it never disappoints.