Go Back
+ servings
A close up of lasagna roll ups being pulled out of white pan
Print Recipe
5 from 6 votes

Lasagna Roll Ups

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Servings: 12 lasagna roll ups
Calories: 391kcal

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 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!

Notes

How to Reheat
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. 
To Reheat 
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. 

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