“None of my family are huge lasagna fans, but they can't get enough of this. After researching online, I just took two recipes ( Chicken Lasagna rolls and Spinach Lasagna Rolls) and mixed them and it was surprisingly easy to make.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (32 ounce) jar spaghetti sauce, spiced to taste, eg Italian seasoning
  • 2 cups cooked chicken, shredded
  • 1 -1 12 cup frozen chopped spinach, thawed and squeezed dry
  • 2 12 cups mozzarella cheese, shredded
  • 12 cup parmesan cheese, grated
  • 2 eggs, beaten
  • 12 lasagna noodles, cooked, drained

Directions

  1. Mix spaghetti sauce and Italian seasoning and/or garlic (optional; depends on sauce, season to taste).
  2. Combine 3/4 cup of the spaghetti sauce with the chicken, spinach, 1 1/2 cups mozzarella, Parmesan and eggs.
  3. Spread 1/3 cup onto each noodle evenly as possible and roll up tightly like a pinwheel.
  4. Pour 1/2 cup of the remaining sauce into baking dish.
  5. Place roll-ups seam side down over sauce.
  6. Cover with remaining sauce and than the remaining mozzarella.
  7. Bake at 375ºF uncovered 20-25 min or until heated through.

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