I love lasagna, but I hate the “slide.” You know what I mean—you cut a beautiful square out of the pan, try to transfer it to a plate, and the layers immediately slide apart into a cheesy pile of mess. That is why I started making these roll-ups. They give you the exact same flavor profile, but they hold their shape perfectly on the plate.
This version uses a mix of shredded chicken and spinach to bulk up the filling, plus sun-dried tomatoes which I think are essential here. The acidity of the tomatoes cuts through the heaviness of the ricotta and mozzarella really well. I usually use a rotisserie chicken from the store to speed this up because poaching chicken breasts on a Tuesday night is just one step too many for me.
Ingredients
- 9 lasagna noodles (I always boil 10 just in case I tear one)
- 10 oz frozen chopped spinach, thawed
- 2 cups ricotta cheese (whole milk is best)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil, chopped
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 lb cooked chicken, shredded (about 2.5 cups)
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups shredded mozzarella cheese, divided use
- 2 cups marinara sauce, divided use
- Salt and black pepper
Instructions
- Prep the Noodles: Boil the lasagna noodles in salted water until they are al dente. Don’t overcook them or they will fall apart when you roll them. Drain them and lay them flat on a sheet of parchment paper or a greased baking sheet. Do not leave them in the colander; they will stick together in a giant clump.
- Make the Filling: The most important step is squeezing the spinach. Wrap the thawed spinach in a clean kitchen towel and wring it out until your hands hurt. If you skip this, your lasagna will be watery. Mix the dry spinach with the ricotta, Parmesan, egg, garlic, basil, red pepper flakes, salt, and pepper.
- Preheat and Prep Pan: Preheat oven to 400°F. Spread about 1 cup of marinara sauce across the bottom of a 9×13 baking dish.
- Assemble: Take a noodle and spread the ricotta mixture down the length of it, leaving a little space at the ends. Scatter some shredded chicken and chopped sun-dried tomatoes on top, then sprinkle with a little mozzarella.
- Roll: Roll the noodle up tightly and place it seam-side down in the sauce. Repeat for all 9 noodles.
- Top and Bake: Pour the remaining sauce over the tops of the rolls and cover with the rest of the mozzarella. Cover the pan with foil (try to tent it so it doesn’t touch the cheese). Bake for 20 minutes covered, then remove the foil and bake 5-10 minutes more until the cheese is golden.
Why You’ll Love This Recipe
- Portion Control: It’s much easier to serve one or two rolls per person than to guess with a knife and spatula.
- Texture: You get those crispy cheese edges on every single serving, not just the corner pieces.
- Make Ahead: You can assemble the whole dish in the morning, keep it in the fridge, and just pop it in the oven for dinner.
Chef’s Tips for Perfection
- The Sun-Dried Tomatoes: I recommend using the kind packed in oil rather than the dry bags. The oil-packed ones are softer and have way more flavor. Just drain them a bit before chopping.
- Noodle Management: After boiling, I rub a tiny bit of olive oil on the noodles as they lay on the parchment. It stops them from drying out while I’m working on the filling.
- Shred Your Own Cheese: I know it’s a pain, but pre-shredded bagged cheese has anti-caking agents that stop it from melting into that perfect goo. Grating a block of mozzarella yourself makes a huge difference.
Storage and Reheating
These keep well in the fridge for up to 4 days. To reheat, microwave them with a damp paper towel over the top to keep the pasta from getting rubbery. You can also freeze the unbaked dish for up to 3 months; just thaw it in the fridge overnight before baking.
Nutritional Notes
This is a hearty meal. Each roll is roughly 400 calories, packed with protein from the chicken and cheese. If you want to lighten it up, you can use part-skim ricotta, but the texture will be slightly less creamy.
