Print

Pioneer Woman Chicken Lasagna Roll-Ups

Pioneer Woman Chicken Lasagna Roll-Ups - recipe card
Print Recipe

Creamy, cheesy chicken lasagna roll-ups are a comforting twist on classic lasagna, featuring tender pasta sheets filled with a rich chicken, ricotta, and spinach mixture, all baked in a savory marinara sauce and topped with melted mozzarella. Each roll-up is a self-contained, elegant serving that delivers layers of flavor and satisfying texture in every bite.

Ingredients

Scale
  • 8 lasagna noodles (about 8 oz / 225 g)
  • 2 tbsp olive oil, divided
  • 1 lb (450 g) boneless, skinless chicken breast
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese (4 oz / 115 g), divided
  • 1/2 cup grated Parmesan cheese (2 oz / 55 g), divided
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2 cups marinara sauce (homemade or store-bought)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil over high heat. Cook the lasagna noodles according to package directions until al dente, usually 8-10 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking, then lay them flat on a parchment-lined baking sheet in a single layer, separating with a bit of oil if needed to keep from sticking.
  2. While the noodles boil, season the chicken breast with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers. Add the chicken and cook for 5-6 minutes per side, until golden brown on the outside and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes before dicing into small, bite-sized pieces.
  3. In a large mixing bowl, combine the ricotta cheese, beaten egg, 1/2 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the squeezed-dry spinach, oregano, garlic powder, and the diced chicken. Stir until all ingredients are well incorporated and the mixture is uniform. The mixture should be thick and spreadable, not too wet.
  4. Spread 1/2 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish. This thin layer prevents the roll-ups from sticking and adds moisture to the bottom of the dish.
  5. To assemble, lay one lasagna noodle flat on a clean work surface. Spoon about 1/3 cup of the chicken-ricotta mixture onto the lower third of the noodle, then gently spread it into an even layer, leaving a 1/2-inch border at the end and sides. Starting from the filled end, carefully roll the noodle into a tight log, but not too tight—leave room for the filling to expand as it bakes.
  6. Place the roll-up seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling, arranging the roll-ups in a single layer, snugly but not overcrowded. You should have 8 roll-ups total.
  7. Pour the remaining 1 1/2 cups of marinara sauce over the roll-ups, spreading it evenly to cover the tops and sides. Then sprinkle with the remaining 1/2 cup of shredded mozzarella and the remaining 1/4 cup of Parmesan cheese, distributing evenly so every roll-up gets a cheesy topping.
  8. Cover the dish with aluminum foil (spray it lightly with cooking spray on the underside to prevent sticking to the cheese). Bake for 20 minutes, then remove the foil and continue baking for another 8-10 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top. Let the dish rest for 5 minutes before serving—this allows the roll-ups to set and makes them easier to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the roll-ups in the baking dish (before baking), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, bake covered at 350°F (177°C) for 20-25 minutes, or until heated through, or microwave individual portions for 1-2 minutes. If reheating from frozen, bake at 350°F (177°C) for 45-50 minutes, removing the foil for the last 10 minutes.

Nutrition

Keywords: chicken lasagna roll-ups, lasagna roll ups, chicken lasagna, Italian-American casserole, baked pasta, creamy chicken pasta, spinach ricotta filling, weeknight dinner, family meal, Pioneer Woman inspired, cheesy chicken pasta, marinara pasta rolls

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-lasagna-roll-ups-recipe/