Cozy Up with Chicken Lasagna Roll Ups: Your New Favorite Comfort Food!
Hey there, foodie friends! Emily Walker here from Tasty Chow, your partner-in-crime for all things cheesy, cozy, and downright delicious. Can you smell that? It’s the scent of bubbling tomato sauce, melted mozzarella, and herby goodness wafting from my oven straight to your screen. Today, we’re ditching the traditional lasagna layers for something extra fun: Chicken Lasagna Roll Ups! Imagine tender pasta sheets hugging a rich chicken-spinach filling, swimming in Sicilian herb sauce, and crowned with creamy burrata that oozes like a cheesy waterfall. These roll ups are my secret weapon for busy weeknights, potlucks, and “I-need-comfort-now” moments. They’re portion-friendly, freezer-friendly, and guaranteed to make everyone at your table do the “happy fork dance.” Ready to roll? Let’s get our aprons messy together!
Grandma’s Spoon & My Lasagna Epiphany
This recipe takes me straight back to my grandma’s tiny kitchen, where her wooden spoon was practically glued to her hand. She’d make classic lasagna for Sunday dinners, but little me always struggled with those slippery layers! One chaotic family potluck, I attempted to assemble a lasagna while balancing my nephew on one hip. Noodles slid, filling splattered, and I thought, “There’s GOT to be an easier way!” That’s when I remembered how Grandma rolled her cabbage leaves – and the lightbulb went off. Why not roll lasagna? I swapped beef for lean chicken (my personal preference), loaded it with spinach for color, and added burrata because… well, burrata makes everything better. The first time I served these, my cousin said, “It’s like lasagna went to finishing school!” Now, they’re my go-to for showing love with every bite.
Gather Your Flavor Squad
Pro Tip: Fresh ingredients make all the difference here! Don’t stress over subs – cooking should be fun, not rigid.
- Fresh Lasagna Sheets (4 sheets, 11×8 inches): They roll beautifully without cracking. No fresh pasta? Use oven-ready dried sheets – just soak in warm water for 5 mins first!
- Vero Gusto Sicilian Herb Sauce (1 jar total): My favorite shortcut! Its oregano and basil notes sing. Swap with any rustic tomato sauce if needed.
- Olive Oil (2 tbsp): For sautéing – extra virgin adds fruity depth.
- Onion & Garlic (1 onion, 4 cloves): Chop finely so they melt into the sauce. No fresh garlic? 1 tsp garlic powder works!
- Red Pepper Flakes (½ tsp): Gentle warmth, not heat. Omit if sensitive.
- Italian Seasoning (½ tsp): My kitchen staple! Make your own with dried basil, oregano, and rosemary.
- Ground Chicken (1 lb, dark meat preferred): Juicier than breast! Turkey or pork work great too.
- Fresh Spinach (1 lb): It wilts down a LOT. Frozen works (thaw and squeeze dry!) but fresh adds brightness.
- Cheese Trio (Mozzarella, Parmesan, Burrata): Shred your own mozz for meltiness! Burrata’s creaminess is magic – ricotta or fresh mozz can sub.
- Oregano Garnish: A sprinkle of fresh or dried for that “just cooked” aroma.
Chicken Lasagna Roll Ups
Let’s Roll! (Step-by-Step Magic)
Step 1: Chicken Spinach Filling – Build Flavor Foundations!
Heat olive oil in a skillet over medium heat. Sauté onions until they’re soft and golden (about 5 mins). Chef’s Hack: Add a pinch of salt to draw out moisture! Toss in garlic, red pepper flakes, and Italian seasoning – stir until fragrant (1 min). Crumble in ground chicken, season with salt and pepper, and cook until no pink remains (5-6 mins). Add spinach in batches, stirring until wilted. Pour in ½ jar of Vero Gusto sauce. Simmer 5-10 mins until thick. Pro Tip: Let this cool slightly so it’s easier to spread!
Step 2: Pasta Prep – No Tear Sheets!
If using fresh pasta, boil sheets for just 2-3 minutes until pliable (al dente is key!). Drain and lay flat on oiled parchment paper. Stuck sheets? Brush with olive oil to prevent tearing. Using oven-ready? Soak in warm water 5 mins, then pat dry.
Step 3: Assembly Line Fun – Spread, Sprinkle, Roll!
Spread ¾ cup chicken filling evenly over each sheet, leaving a 1-inch border. Sprinkle with ½ cup mozzarella and ½ cup Parmesan per sheet. Starting from the short end, roll tightly like a sushi mat! Rolling Hack: Use parchment paper to lift and roll without mess! Place seam-side down in a baking dish coated with ½ cup sauce.
Step 4: Sauce & Cheese – The Grand Finale!
Pour remaining sauce over rolls. Top with leftover mozzarella and Parmesan. Tear burrata into chunks and nestle them into the saucy valleys. No burrata? Dollop ricotta instead!
Step 5: Bake to Bubbly Bliss – The Big Reveal!
Bake at 375°F (190°C) for 25-30 minutes until cheese is golden and sauce bubbles like a volcano. Rest 5 mins – TRUST ME, this prevents unrolling disasters! Garnish with oregano. Voilà!
Serving: Comfort in Every Bite
Slide a spatula under each roll and plate with extra sauce spooned around it. Pair with garlic bread for sauce-dipping theatrics and a crisp green salad to balance the richness. For dinner-party flair, garnish with fresh basil ribbons. These hold heat beautifully, making them ideal for potlucks – just cover with foil!
Shake It Up! 5 Flavor Twists
- Mushroom Lover’s: Swap chicken for sautéed cremini mushrooms and add thyme.
- Mexi-Roll: Use taco seasoning in the filling, swap spinach for corn, and top with pepper jack.
- Low-Carb: Replace pasta with thin-sliced zucchini strips (salt, drain, pat dry).
- Pesto Swirl: Mix 2 tbsp basil pesto into the chicken filling.
- Breakfast Roll: Fill with scrambled eggs, bacon, and cheddar – bake with hollandaise!
Emily’s Extra Crumb of Wisdom
These roll ups have evolved more than my taste in aprons! Originally, I used ricotta, but burrata’s creamy surprise won my heart. One hilarious kitchen fail? I once used wonky lasagna sheets that refused to roll, turning dinner into “deconstructed lasagna soup” – still delicious! Make it yours: Double the filling for extra-stuffed rolls, or add sun-dried tomatoes for tang. Freeze unbaked rolls (sauce separately) for future Emily – she’ll thank you! Remember: Cooking is play. Burn a roll? Call it “caramelized.” Sauce splatter? Abstract art. Just enjoy the ride!
Your Questions, My Answers!
Q: Can I make these ahead?
A: Absolutely! Assemble rolls (without baking), cover, and refrigerate 24 hours. Add 5-10 mins to bake time. Freeze unbaked for 3 months – thaw overnight first.
Q: My rolls unravelled! Help!
A: Two tricks: 1) Don’t overfill – leave that 1-inch border! 2) Place them seam-side down tightly in the dish. They’ll cozy up and stay put.
Q: Is ground chicken bland?
A: Not here! Sautéing onions/garlic first builds flavor. Dark meat chicken has more fat = more taste. Season aggressively and let the simmering sauce work its magic.
Q: Can I skip boiling fresh pasta?
A: Only if it’s labeled “no-boil.” Fresh sheets need a quick dip to become pliable. Skip this step, and they’ll crack or stay crunchy inside.
Nutritional Nibbles (Per Roll Up)
Calories: ~450 | Protein: 32g | Fiber: 4g | Sugar: 5g
Note: Using part-skim cheeses reduces calories. Spinach adds iron and vitamins!
Chicken Lasagna Roll Ups
- Total Time: 1 hour
- Yield: 4 1x
Description
These Chicken Lasagna Roll Ups are pure comfort in a compact, cheesy swirl. Rolled with rich chicken-spinach sauce, smothered in herbed tomato goodness, and topped with melted mozzarella, Parmesan, and creamy burrata—each bite is packed with cozy flavor and oven-baked bliss.
Ingredients
Lasagna Roll Ups:
4 sheets fresh lasagna pasta (approx. 11x8 inches)
½ jar Vero Gusto Sicilian Herb sauce
1 recipe Chicken Spinach Meat Sauce (below)
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large ball burrata cheese
Oregano for garnish
Chicken Spinach Meat Sauce:
½ jar Vero Gusto Sicilian Herb sauce
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, chopped
½ tsp red pepper flakes
½ tsp Italian seasoning
1 lb ground chicken (dark meat preferred)
1 lb fresh spinach
Kosher salt & black pepper to taste
Instructions
Make the Chicken Sauce: Heat olive oil in a skillet. Sauté onion until soft, then add garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute. Add chicken, season, and cook until browned. Stir in spinach until wilted, then add sauce and simmer for 5–10 minutes.
Prep Pasta: Boil fresh lasagna sheets just until pliable (if needed), then lay flat on a surface.
Assemble Roll Ups: Spread chicken mixture over each sheet. Sprinkle with mozzarella and Parmesan. Roll up tightly and place seam-side down in a baking dish with sauce on the bottom.
Top & Bake: Pour remaining sauce over rolls. Sprinkle more mozzarella and Parmesan on top. Add torn burrata. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Garnish: Sprinkle with oregano before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450/serving
- Sugar: 5g/serving
- Fiber: 4g/serving
- Protein: 32g/serving
Final Thoughts: Let’s Roll Into Comfort
If there’s one thing I’ve learned in all my flour-dusted adventures, it’s this: comfort food doesn’t have to be complicated. These Chicken Lasagna Roll Ups are proof that with a little love, a good sauce, and a solid roll (pun totally intended!), you can turn humble ingredients into something truly special.
They’re more than just a dinner solution — they’re a celebration of real-life kitchens. Of laughter echoing over clinking forks. Of that feeling when you lift the foil and the cheese is bubbling just so. They’re freezer-friendly, family-approved, and fancy enough to make you feel like you nailed dinner without the stress.
So whether you’re feeding your crew on a Tuesday night, making something comforting for a friend, or simply treating yourself (which I highly recommend), this dish is here to wrap you in its cheesy, herby arms.
If these roll ups made your heart (and belly) happy, I’d love to see your version! Share it with #TastyChowRollUps on Instagram or tag me @TastyChow so I can cheer you on from my own saucy kitchen.
Until next time, keep cooking with love and rolling with joy — because the best dishes are the ones that feel like home.
With gratitude (and extra mozzarella),
Emily 💛🍴
