CHICKEN SPINACH LASAGNA ROLLS — A cheesy chicken and spinach mixture is rolled in lasagna noodles and baked in this easy but elegant dinner 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 Chicken Spinach Lasagna Rolls recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Chicken Spinach Lasagna Rolls
- Lasagna noodles
- Heavy cream
- Spices: salt and pepper, garlic salt
- Parmesan cheese
- Produce: fresh spinach, fresh parsley
- Mozzarella cheese
Chicken Spinach Lasagna Rolls
A cheesy chicken and spinach mixture is rolled in lasagna noodles and baked in this easy but elegant dinner recipe.
- 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
- 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 9x13 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 147mgSodium: 728mgCarbohydrates: 48gFiber: 3gSugar: 4gProtein: 32g
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Who Dished It Up First: Adapted from Ally’s Sweet & Savory Eats
This looks so wonderful. I bet it was delicious.
Thanks so much Teresa!
chef anirudh sethi
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?
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
You say this recipe makes enough for two pans? How so? 18 laz. Noodles I’d think wouldn’t be enough for two pans?
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.
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!
A bit hit in my house!thanks for the recipe.
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.
Thank you so much!
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?
I have not tried it, but I think it would work.
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?
I measure the chicken after shredding and don’t pack it in the cup.