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.
Nutrition
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20 comments
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.