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! If you love this recipe, you will also love this Classic Lasagna, Lasagna Soup and Baked Spaghetti.
LASAGNA ROLL UPS 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.
LASAGNA ROLL UP INGREDIENTS
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
- Whole milk ricotta
- Campbell’s Cream of Chicken Soup
- Rotisserie chicken
- Frozen spinach
- Sweet onion
- Italian seasoning
- Salt + pepper
- Red pepper flakes
- Marinara sauce
- Italian cheese blend
THE SECRET INGREDIENT
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.
Adding cream of chicken to the ricotta mixture is a great way to introduce an extra creamy, almost umami-like taste to this dish!
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!
TIP: 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.
STORING HOMEMADE LASAGNA
If you’re lucky enough to find yourself with leftovers, go ahead and tuck them into an airtight container. Leftover spinach lasagna will keep for 3-5 days in the fridge.
Alternatively, 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 LASAGNA BE FROZEN?
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.
BEST WAY TO REHEAT CHICKEN LASAGNA
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. Although 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.
GRANDBABY CAKES’ BEST LASAGNA STYLE RECIPES
You got the sauce? Because I sure do! Go ahead and gobble up this recipe, then mosey on over to GBC for more of my savory-saucy recipes:
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
- 1/2 cup grated parmesan separated
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 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 9x13 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!