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.
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
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