Creamy Spinach Chicken Lasagna Roll Ups

Side view of a spinach chicken lasagna roll up hovering over the rest of them in a baking dish.

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Creamy Spinach Chicken Lasagna Roll Ups

These Creamy Spinach Chicken Lasagna Roll Ups are cheesy, saucy, and loaded with a luscious spinach-chicken filling that feels special but is secretly so simple to make. Perfect for weeknight dinners or when you want something a little extra cozy without all the work of traditional layered lasagna.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 454kcal

Ingredients

For the creamy spinach chicken filling

3 tablespoons butter
1/2 yellow onion finely diced
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg
2 cups heavy cream
1/2 cup finely grated parmesan cheese
24 ounces frozen spinach thawed and squeezed dry
3 cups shredded chicken

For the Lasagna Roll Ups

10 lasagna noodles (see note)
16 ounces marinara sauce
1 cup shredded mozzarella cheese

Garnish (optional)

fresh chopped parsley

Instructions

Preheat oven to 375˚F.
Cook lasagna noodles to al dente per package directions.
Once done, drain and fill with cold water until ready to use.
While the noodles are cooking, heat butter in a large skillet over medium high heat.
Add onion, and cook 4-6 minutes until translucent. Stir in salt, pepper, and nutmeg. Add garlic, and sprinkle with flour. Stir and cook about 1 minute.
Add the heavy cream and stir until it starts to simmer. Stir in the parmesan cheese, chopped spinach, and chicken. Continue to simmer until thickened, then remove from heat.
Spread the lasagna noodles flat (if you filled the pot with cold water, drain before doing this.)
Dollop the spinach mixture down the length of the noodle with a spoon, then spread it out.
Start at one end of the noodle and roll it up. Repeat until all 10 lasagna noodles have been filled.
Spread several spoonfuls of marinara in the bottom of a 9x13 inch baking dish. Place the lasagna rolls in the dish seam side down. Pour the remaining marinara over the lasagna rolls, and top with cheese.
Bake for 20 minutes, then remove and garnish with chopped parsley if desired. Serve warm.

Notes

This recipe only uses 10 lasagna noodles, but I like to cook about 15 so that if any tear or break, I will have whole ones to make the lasagna roll out of.

This is also the reason I like to fill the pot with cold water if I am not immediately ready to use the noodles when they are done cooking. Sitting in water helps to keep them from sticking, tearing, or creasing.

Substitutions: You can swap the chicken for ground sausage or shredded turkey! Fresh spinach works in place of frozen, just cook, drain, and chop it first.

How to Store: Keep leftovers in an airtight container in the fridge for 3–4 days. They reheat beautifully for quick meals.

How to Freeze: Freeze assembled but unbaked roll ups for up to 6 months, or freeze cooked portions for up to 3 months. Always wrap tightly to prevent freezer burn.

How to Reheat: Warm in the oven at 350°F until heated through, or use the microwave for a faster option. Add a splash of extra sauce if they seem dry.

How to Scale: This recipe doubles easily if you’re feeding a crowd, or cut it in half to make just enough for a small family dinner.

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