Easy Lasagna Roll Ups (Make-Ahead Friendly!)
This is the easiest recipe for Chicken & Spinach Lasagna Roll Ups! They’re simple enough for a weeknight dinner but show-stopping enough for company. Ground chicken, spinach, ricotta cheese and Parmesan-stuffed lasagna noodles topped with marinara and mozzarella – delicious! Added bonus: they’re a great make-ahead meal and freezer-friendly food.
When I’m looking for something impressive to make for company but don’t want anything complicated or stressful, Lasagna Roll Ups are my go-to main dish, without a doubt! The individually portioned lasagna rolls make for an easy but beautiful meal for your next girl’s night, dinner with the in-laws, even just a weeknight meal you want to make a little more special.
You’ll combine juicy ground chicken, nutrient-rich fresh spinach, rich ricotta cheese and salty Parmesan with al dente noodles topped with a tangy marinara sauce and plenty of mozzarella. They bake in under 30 minutes and their rolled-up presentation is easier and more aesthetically-pleasing to serve than a traditional lasagna slice!
How do I make Easy Lasagna Roll Ups?
See recipe card below this post for ingredient quantities and full instructions!
Boil the Lasagna Noodles. Cook until al dente so each noodle is nice and bendy.
Prepare the Filling: Brown the ground chicken. Add to bowl with ricotta, chopped spinach, garlic and other seasonings.
Assemble the Lasagna Rolls: Spread a couple spoonfuls of the ricotta mixture along the noodle and Gently roll the noodle to the end and place it seam-side down in the baking dish.
Bake to Perfection: Top the lasagna rolls with marinara sauce and grated parmesan cheese. Bake in the preheated oven for 20 minutes, or until golden and bubbling.
What Ingredients Do I Need?
With a few key ingredients, you’ll have a gorgeous dish that’s both easy to make and impressive to serve. Here’s what you need for my Easy Lasagna Roll Ups:
- Ground chicken sausage
- Sautéed onions
- Garlic
- Whole milk ricotta
- Fresh spinach
- Lasagna noodles
- Parmesan cheese
- Marinara Sauce
Top Tips for Perfect Chicken & Spinach Lasagna Roll Ups:
Here are some tips to ensure your lasagna roll ups turn out perfectly every time:
- Don’t under or overcook the noodles: Al dente is key here! You want to make sure they can bend and roll easily and if they are undercooked, they will snap in half. If you overcook, they will start to break apart as well.
- Use room temperature ingredients: This ensures the filling is easy to spread and the flavors blend seamlessly.
- Customize your filling: Feel free to swap the ground chicken for ground beef, Italian sausage or even make a vegan version with mushrooms, dairy-free ricotta and vegan cheese.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven covered with a little extra marinara sauce & aluminum foil to prevent drying out.
What to Serve with My Lasagna Roll Ups?
These chicken & spinach lasagna rolls are hearty enough to be served as a main dish. They pair beautifully with a crisp side salad and crunchy garlic bread!
Whether you’re hosting a dinner party or enjoying a cozy family meal, these sides will complement the savory and slightly sweet flavors of your chicken lasagna roll ups perfectly.
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Easy Chicken & Spinach Lasagna Roll Ups
Equipment
- 1 9×12 baking dish
Ingredients
- 8 uncooked lasagna noodles plus extra in case of breakage. do not use "No Boil"!
- 1 tbsp. avocado oil
- 1 lb. ground chicken can sub ground turkey, beef or Italian sausage
- 1/2 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. granulated garlic
- 1 16-oz. container whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 cup fresh spinach leaves chopped
- 1 32-oz. jar marinara sauce
- 1 cup shredded mozzarella cheese
- fresh basil leaves in chiffonade optional
Instructions
- Preheat your oven to 350º.
- Bring a large pot of water to a boil over high heat, then salt water well with a handful of kosher salt.
- While water is heating up, heat avocado oil over medium heat and add ground chicken, breaking up with spoon. Season chicken with 1/2 tsp. kosher salt, 1/2 tsp. black pepper and 1/4 tsp. granulated garlic. Cook until no longer pink, about 4-5 minutes. Let cool for 2-3 minutes off heat.
- In a mixing bowl, add ricotta cheese, grated parmesan, chopped spinach and minced garlic. When chicken is done cooking and has cooled, fold into ricotta mixture.
- Boil 2-3 lasagna noodles at a time until al dente, according to package instructions. Drain and rinse with cold water and place onto a sheet pan.
- Pour 1/4-1/2 cup marinara into bottom of baking dish and spread into a thin layer.
- Once all noodles have boiled and cooled, spread an even layer of the ricotta/chicken mixture over each lasagna noodle, about 3 tbsp. on each.
- Roll up the noodles tightly, while keeping the filling in, and transfer them to the baking dish, seam side down.
- Top with remaining marinara sauce on each roll up, then top evenly with shredded mozzarella cheese.
- Place into oven and bake for 20-25 minutes. Turn on broiler and broil for 1-3 minutes to create golden layer of cheese. Top with optional fresh basil!
