These Lasagna Roll Ups with creamy chicken make for the coziest weeknight meal! Tender rotisserie chicken, smooth ricotta, hearty spinach, and loads of ooey-gooey cheese are all rolled into lasagna noodles and smothered in sweet marinara in this deliciously simple dinner recipe.
On a busy weeknight when I can’t seem to sort out what the heck to make for dinner, I almost always reach for a box of pasta and a jar of sauce. I mean, is there a meal simpler than that? Pasta is a crowd pleaser in my house. Even my toddler loves her noodles!
Recently, I’ve been feeling like I’ve exhausted my other pasta recipes. I just need something to shake things up a little! Lasagna roll ups are the answer to my recipe exhaustion prayers.
Easy to make and tastier than you could ever believe, creamy chicken roll ups are the perfect solution to any weeknight lunch or dinner woes.
The Heart & Soul Of Lasagna Roll Ups
Cuisine Inspiration: Italian/American
Cooking Method: Baking
Key Flavor: Cheese & Tomato
Skill Level: Intermediate
- Unique Twist: These roll-ups offer a creative variation to traditional lasagna, making them easy to serve, store, and portion out.
- Comforting & Satisfying: Loaded with creamy cheese and tender chicken, they promise a filling and delicious meal option.
- Perfect Portions: The roll-up format of lasagna allows for easy serving and portion control.
- Versatile for Gatherings: Ideal for family dinners, pot lucks, or parties.
- Customizable: Easily adaptable to different dietary preferences/needs and ingredient preferences.
Ingredients to make Lasagna Roll Ups
What I love most about this recipe is that it only uses simple, pantry-staple ingredients. It’s a no-fuss meal my whole family looks forward to!
Don’t get too stuck on the specifics of the ingredient list. Instead, use it as a guideline rather than a strict recipe and get a bit creative. Use brown rice noodles for a gluten-free version, opt for kale rather than spinach, swap out the red sauce for a white one, or replace the protein. Do you people!!
Here’s what I’m using today:
- Lasagna noodles – Use lasagna noodles that need to be boiled first. Avoid using some that are ‘oven ready’.
- Whole milk ricotta
- Campbell’s Cream of Chicken Soup – Adding cream of chicken to the ricotta mixture is a great way to introduce an extra creamy, almost umami-like taste to this dish!
- Rotisserie chicken – cuts down on time of cooking another meat.
- Frozen spinach – adds additional veggies to this!
- Sweet onion
- Garlic – I believe in all the garlic y’all!
- Parmesan – Adds our cheesy deliciousness in the mix.
- Spices – I’m using Italian seasoning, salt and pepper of course, and red pepper flakes for spice
- Marinara sauce– you can either make this homemade here or buy storebought.
- Italian cheese blend – Gotta have a cheese pull in there!
- Parsley – a nice garnish to end and add color!
You might have noticed a unique ingredient in today’s recipe: Cambell’s Cream of Chicken Soup. Made with a smooth, rich combination of high-quality chicken stock, cream, and tender chicken, this pantry staple soup adds an almost indescribable flavor to this lasagna.
How to make Lasagna Roll Ups
The bulk of time in this recipe is spent on assembling each individual roll up. If you’re not up for it, you can totally build the ingredients to form a traditional lasagna. But, personally I like to mix it up a little!
This is how I did it:
- 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!
Tips for making the best lasagna roll ups
- 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 Tips: 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.
- Serving Suggestions: Pair with a side salad or garlic bread for a complete meal.
Popular substitutions & additions
- Gluten-Free: Use a thinly sliced zucchini or vegetable-based noodle for a gluten-free option.
- Vegan Adaption: Try a plant-based cheese and a vegan ground protein or mushrooms to keep this dish vegan.
- Rich Cheeses: Swap out the Italian cheese for fontina, gouda, or havarti cheese. Each has its own distinct flavors but still offers a creamy cheese option with a nice cheese pull.
- Extra texture: Include finely diced or chopped vegetables like bell peppers or zucchini for extra texture and taste.
What to serve with lasagna roll ups
- Roasted Garlic No-Knead Bread
- Homemade Tomato Basil Soup Recipe (Instant Pot!!)
- Shrimp Caesar Salad
- Salisbury Steak
How to store & reheat Lasagna roll ups
If you’re lucky enough to find yourself with leftovers, go ahead and tuck them into an airtight container.
How long will Lasagna roll ups last in the fridge?
Leftover spinach lasagna will keep for 3-5 days in the fridge. You can just cover the baking dish containing the leftovers with plastic wrap or foil and place that in the refrigerator. It’ll make for easier reheating.
Can I freeze Lasagna roll ups?
Absolutely! Lasagna roll-ups can be frozen either after assembly but before baking or after having been baked and cooled.
If freezing smaller portions, I’d recommend transferring them into an airtight container and wrapping it with foil to avoid freezer burn.
If freezing the entire baking dish, you can simply cover it with a layer of plastic wrap, then a second layer of foil, and freeze the whole thing for 2-3 months.
Reheating Lasagna Rolls Ups:
Using the oven (or toaster oven) is the best way to reheat lasagna because it mimics the original cooking environment. You also don’t risk overcooking and drying out the same way you would in the microwave or on the stovetop. However, if you’re in a pinch, both options will still work.
- Preheat the oven to 350 degrees. Hot temperatures will steal all the moisture from your lasagna, so avoid the temptation to raise the temp. If using a toaster oven, lower the temp to 325, as your leftovers will be closer to the heating element.
- Cover the lasagna roll up(s) with foil. If reheating in the original baking dish, keep it covered with aluminum foil but be sure to remove any plastic wrap. Reheating an individual portion? Transfer to an oven-safe dish and cover with foil.
- Bake until heated through. Depending on how much you’re heating up, it’ll take 15-30 minutes. Look for that signature sizzle around the edges and a fully melted, glossy cheese top.
TIP: If reheating an individual portion in the microwave, drizzle a couple tablespoons of water over the top. Stick a toothpick in the center of the roll up, making sure it sticks up a few inches. Drape a microwave-safe paper towel or plastic wrap over the top and heat in 90 second increments until heated through.
Frequently asked questions
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.
Ensure you’re using enough sauce both underneath and on top of the roll-ups. The sauce helps to keep them moist while baking. Also, avoid overcooking, as this can dry out the noodles and filling. Keeping the baking dish covered with foil or a lid will maintain moisture as well. If they’re dry upon serving, spoon some additional sauce on top to reintroduce some moisture before serving.
As we “roll up” this journey through the creation and eating of Lasagna Roll Ups, remember that this recipe is about the joy of cooking and sharing. Whether it’s a cozy family dinner or a festive gathering with friends, these roll-ups are sure to bring smiles and full bellies. Embrace the process and enjoy the flavors!
More of GBCs saucy recipes you’ll love!
You got the sauce? Because I sure do! Go ahead and gobble up this recipe, then mosey through the website for more of my savory-saucy recipes:
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Lasagna Roll Ups
- 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
- 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!
Cover the lasagna roll up(s) with foil. If reheating in the original baking dish, keep it covered with aluminum foil but be sure to remove any plastic wrap. Reheating an individual portion? Transfer to an oven-safe dish and cover with foil.
Bake until heated through. Depending on how much you’re heating up, it’ll take 15-30 minutes. Look for that signature sizzle around the edges and a fully melted, glossy cheese top. TIP: If reheating an individual portion in the microwave, drizzle a couple tablespoons of water over the top. Stick a toothpick in the center of the roll up, making sure it sticks up a few inches. Drape a microwave-safe paper towel or plastic wrap over the top and heat in 90 second increments until heated through.