A cheesy chicken and spinach mixture is rolled in lasagna noodles and baked in this easy but elegant dinner recipe.
Why You’ll Love This Recipe
These Chicken Spinach Lasagna Rolls are one of those fabulous meals that make people think you spent hours in the kitchen. No one has to know the truth!
My husband couldn’t stop raving, and the kids devoured them. Best of all, they’ll happily eat spinach this way! I assure you, my kids happily eating spinach is not the norm.
I was picking up a couple from the airport after house-sitting, and thought they would enjoy an easy home cooked dinner after a long flight. It was a hit.
Tina
I was afraid rolling up the lasagna noodles with the filling inside would turn out to be a big mess, but it really wasn’t. This elegant rolled pasta was honestly quite easy to put together.
And I love that this makes enough for two meals. I divide the rolls between two pans and put one in the freezer for later.
A big hit in my house! Thanks for the recipe.
Fatima
I do really love the spinach in this recipe, but if you prefer, you can also use finely chopped broccoli. Either way, these tasty chicken and pasta rolls are sure to be a hit!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Lasagna noodles
- Heavy cream
- Spices: salt and pepper, garlic salt
- Flour
- Parmesan cheese
- Chicken
- Produce: fresh spinach, fresh parsley
- Mozzarella cheese
Chicken Spinach Lasagna Rolls
Ingredients
- 18 lasagna noodles
- 2 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic salt
- 1 tablespoon flour
- 1 cup grated Parmesan cheese divided
- 3 cups cooked shredded chicken
- 2 cups finely chopped spinach
- 2 cups shredded mozzarella divided
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Cook lasagna noodles according to package directions. Rinse with cool water and drain.
- In a medium bowl, whisk together cream, salt, pepper, garlic salt, flour and 1/2 cup Parmesan cheese.
- In another medium bowl, combine chicken, spinach, 1 cup shredded mozzarella, remaining 1/2 cup Parmesan and 1 cup of the cream mixture. Mix well.
- Spread a thin layer of the sauce over the bottom of a lightly greased 9×13 inch baking dish.
- Spread 2-3 tablespoons of the chicken mixture over each lasagna noodle. Roll up tightly and place seem side down in the prepared pan.
- Pour the remaining sauce over the lasagna rolls. Top with remaining mozzarella cheese.
- Bake, covered, for 25-30 minutes. Uncover and bake another 10 minutes, until cheese and sauce are bubbly. Remove from oven and sprinkle with chopped fresh parsley.
- When serving, spoon cheese/sauce mixture from the bottom of the pan over the lasagna rolls.
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Nutrition
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18 comments
Rae
We thought the sauce was extremely salty. Next time, I will use garlic powder instead of garlic salt or at least 1/2 tsp each. Hopefully that will work better for my family. Otherwise, I enjoyed it. Thank you for the recipe.
Edith
I am feeding a dozen women in about two weeks so I was looking for something different. To take your recipe on a test run, I halved it and took it out of the oven 20 minutes ago. It was spot on delicious. When I make it for the ladies I will make one full recipe and a half. The half will be with salmon due to someone’s dietary restrictions. I have no doubt that it will be just as awesome. To help me finish off the rest of today’s venture, I have a friend coming over for dinner tonight. Thanks!
Sarah Beavers
I really enjoyed this, but it came out much drier than I wanted. I ended up having to double the sauce. The recipe calls for 3 cups shredded chicken. Should I have measured the chicken before shredding, or is it supposed to be dumped in the cup w/o packing?
Danelle
I measure the chicken after shredding and don’t pack it in the cup.
Kathy Tucker
I am doing this for a fashion show luncheon and was wondering if I can make this the day before and bake it later the next day?
Danelle
I have not tried it, but I think it would work.
Tina
I was picking up a couple from the airport after house-sitting, and thought they would enjoy an easy homecooked dinner after a long flight. I was curious about your lasagna (I’ve never seen it rolled up before), but I’m a sucker for a cream sauce, so I prepared it and put it in the oven before heading to the airport. I felt like the recipe was pretty straightforward and easy, and it was great for someone who didn’t like spice.
It was a hit.
I still get asked about this lasagna, and I’ve cooked it twice now for other people (I’ve had some). I think it just looks elevated, and photographs really well. Thanks for the recipe.
Danelle
Thank you so much!
Fatima
A bit hit in my house!thanks for the recipe.
Theresa Aberilla
I discovered that pasta’s can be cooked together with the meats and vegetables in one pan, and I’m doing it lately with sperilli’s and macaronis!
Chris
You say this recipe makes enough for two pans? How so? 18 laz. Noodles I’d think wouldn’t be enough for two pans?
Looks delish!!
Danelle
Sorry Chris, I should have specified I make 2 smaller pans, like a 9×9 size. You could probably fit all 18 in one big pan. Although the pan I used in the photo was 9×13 and I had 10 in that one. So depending on how many people you’ll be feeding, you could split it up for 2 meals.
chef anirudh sethi
Good
Dianne Wakefield
I made this last night. I followed the recipe to the letter. Foil over top and baked 30 minutes, 350 degrees. Removed foil and baked another 8 minutes. That’s when the sauce broke.
The finished rolls were sitting in butter and the creamy part separated. What happened?
Jennifer
I am About to do these tonight and was sad to not see a response to your question. My question was I’m wondering if you use fresh grated Parmesan or the dry grated in plastic bottle like Kraft. And then I thought, if you used fresh and it’s the can Kraft perhaps that’s why yours was oily?! So maybe that’s the answer to my question? Please help *Danielle
Danelle
test
Teresa
This looks so wonderful. I bet it was delicious.
Danelle
Thanks so much Teresa!