On a busy weeknight when you can’t seem to sort out what the heck to make for dinner, make my lasagna roll ups. I make them super easy by using rotisserie chicken and jarred marinara sauce. Couple that with some ricotta, spinach and cheese, and this recipe will taste like you spent hours making classic lasagna. Serve this up with my easy garlic bread and caesar salad and get your whole life.
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How to make Lasagna Roll Ups
- Boil the lasagna noodles. Be sure not to overcook your pasta. In fact, I would undercook them by about a minute or so to avoid breaking. While you prepare everything else, it’s best to lay each noodle on a baking sheet that’s been lightly greased with olive oil. Do not overlap the noodles.
- Prepare the ricotta mixture. This part’s easy, just make sure to use a big enough bowl. Mix the filling ingredients very well.
- Assemble the roll ups. I like to set up a little procession line! First up are the noodles, then a big spoonful of ricotta filling, a splattering of sauce, and a sprinkle of cheese. Tightly roll each one, then place it seam side down in the pan. Repeat until they’re all done!
- Bake and cool. Once you’ve coated the roll ups with the remaining sauce and lots of cheese, cover the baking dish with foil and bake for 40 minutes, or until bubbly and hot. Wait a few minutes (so you don’t hurt yourself) and enjoy!
Lasagna Roll Ups Recipe
These Chicken Lasagna Roll Ups fill lasagna pasta with rotisserie chicken, ricotta, spinach, and loads of ooey-gooey cheese then smothered in delicious marinara sauce and bakes until golden.
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Servings: 12 lasagna roll ups
Ingredients
- 12 lasagna noodles boiled according to instructions
- 15 oz whole milk ricotta cheese
- 10 oz Campbell's Cream of Chicken soup
- 2 cups shredded rotisserie chicken
- 8 oz frozen spinach thawed and drained
- 4 garlic cloves minced
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 cup grated parmesan separated
- 24 oz marinara sauce
- 3 cups Italian cheese blend
- 1/4 cup fresh parsley chopped for garnish
Instructions
- Preheat the oven to 375 degrees. Boil the lasagna noodles according to package instructions in a large, heavily-salted pot of water. Drain the noodles, rinse with cold water, and lay each one on a lightly greased sheet pan to avoid sticking/breaking.
- In a large bowl, combine the ricotta, cream of chicken, shredded chicken, spinach, garlic, seasonings, and ¼ cup of the Parmesan. Mix until well-combined.
- Spread ½ cup of marinara over the bottom of a 9×13 baking dish.
- Working with one noodle at a time, spoon about ¼ cup of the ricotta mixture (about 1 ice cream scoop) onto the pasta. Sprinkle a heavy pinch of italian cheese blend down the middle of the noodle. Add about a tablespoon of sauce down the middle as well. Carefully, roll the noodle into itself facing away from you. Place the finished roll, seam side down, into the prepared baking dish.
- Repeat until all of the roll ups are finished. Pour the remaining sauce over the top of the pasta, then sprinkle on the rest of the Italian cheese blend and the other ¼ cup grated parmesan.
- Cover the baking dish with aluminum foil. Bake for 40 minutes. Remove the foil and broil for 3-4 minutes, or until lightly golden brown and bubbly. Garnish with fresh parsley. Serve hot and fresh!
Notes
Storage
Store leftovers in the fridge covered in plastic wrap or foil. They will keep for up to 4 days. If you freezer leftovers, transfer to an airtight container for 2-3 months.Want to reheat?
Best Method – Oven:Preheat to 350°F (or 325°F for toaster oven). Cover lasagna with foil to retain moisture. Bake 15–30 minutes, until hot, bubbly, and cheese is melted. Microwave (Quick Option):
Add a splash of water, insert a toothpick in the center, and loosely cover with a microwave-safe paper towel. Heat in 90-second intervals until warm.
Nutrition
Calories: 391kcal | Carbohydrates: 30g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 957mg | Potassium: 393mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2819IU | Vitamin C: 7mg | Calcium: 234mg | Iron: 2mg
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Recipe Tips
- Non-Stick Dish: To avoid the foil sticking to the top of the casserole, lightly spray the side that will be touching the cheese with non-stick or oil spray.
- Noodle Prep: Cook the noodles al dente to prevent them from becoming too soft when baked.
- Baking: Bake until the cheese is golden and bubbly for the best texture. Boil for a few minutes if necessary to get a nice browning on top.
- Make-Ahead Strategy: Prepare in advance and bake when needed for convenience.
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Recipe Help
How do I prevent my roll ups from falling apart?
To prevent them from falling apart, make sure to roll the noodles tightly and place them seam side down in the baking dish. Also, let the roll-ups set for a few minutes after baking before serving. When serving use a large spoon to help to scoop up the lasagna roll, keeping the lasagna noodle from unraveling all over the place.
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I made this for Sunday dinner and it was a huge hit. My three year old grandson you only eats pancakes and chicken nuggets ate a complete serving. Will definitely make again,
This was our main entree for our family dinner this past weekend and it was a total hit! Comforting, satisfying and so delicious!
My family absolutely loved this! Will definitely make again. Thank you!!
What a great recipe. Thank you for helping me get out of my rut and get creative with lasagna noodles! Another winner from Grandbaby Cakes.
Lasagna roll-ups are my comfort food heaven, especially when they are really cheesy!
Love these! So much cheesy saucy goodness in the perfect portion size!