Spinach Artichoke Lasagna Rolls Recipe

Comforting, cheesy, and bright with tender greens, this Spinach Artichoke Lasagna Rolls Recipe is a weeknight winner that doubles as an elegant dinner for guests. Think of all the cozy spinach artichoke dip vibes tucked into warm pasta tubes, baked until bubbly and golden. It’s an easy, make-ahead-friendly dish that balances creamy richness with bright artichokes and a hint of garlic. Follow the straightforward steps below for a satisfying casserole that serves a crowd and reheats beautifully.

Why you’ll love this recipe

• Everything you love about spinach artichoke dip, but handed out in individual lasagna portions.
• Flexible protein option: add cooked shredded chicken for heartiness, or omit it to keep things vegetarian.
• Simple pantry ingredients come together quickly, and the dish holds up well for leftovers.
• Minimal hands-on time; most of the work is assembling and baking.

Ingredients

• ▢10-12 lasagna noodles
• ▢14 ounces artichoke hearts, drained and chopped
• ▢1 cup spinach, or 1 1/2 cups frozen spinach, thawed and drained
• ▢2 cups chicken breasts, cooked and shredded (optional)
• ▢1 1/2 cups mayonnaise, or Greek yogurt
• ▢1 cup grated Parmesan cheese
• ▢1 cup grated monterey jack cheese
• ▢ pinch garlic powder
• ▢ pinch kosher salt

Equipment

• Large pot for boiling noodles
• Large bowl for mixing filling
• 9×13-inch baking dish (or similar)
• Wooden spoon or rubber spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Notes on ingredients and substitutions

This Spinach Artichoke Lasagna Rolls Recipe uses common ingredients. If you prefer a lighter texture, swap the mayonnaise for plain Greek yogurt. If you choose to add shredded chicken for extra protein, be sure the breasts are cooked simply—poached or roasted—and shredded before mixing into the filling. Frozen spinach works well when fully thawed and squeezed dry so the filling isn’t watery. Parmesan and Monterey Jack bring savory depth and meltiness; if Monterey Jack isn’t available, a mild mozzarella or provolone can take its place in equal measure.

Step-by-step instructions

Below are clear, rewritten directions that preserve the original ingredient amounts and sequence, arranged into actionable steps so you can breeze through assembly and baking.

1. Prepare the lasagna noodles

1. Bring a large pot of salted water to a boil.
2. Add 10–12 lasagna noodles and cook according to package directions until al dente. Stir occasionally so noodles don’t stick.
3. When cooked, drain the noodles and lay them flat on a sheet of parchment or a clean kitchen towel so they don’t stick together. Set aside to cool slightly for easier handling.

2. Prep the spinach and artichokes

1. If using fresh spinach, roughly chop 1 cup and gently wilt it in a hot skillet for 1–2 minutes, then let it cool. If using 1 1/2 cups frozen spinach, make sure it is fully thawed and squeeze out as much moisture as possible using your hands or a clean towel.
2. Drain and chop 14 ounces of artichoke hearts into bite-sized pieces. Place them in a medium bowl and set aside.

3. Make the filling

1. In a large mixing bowl combine 1 1/2 cups mayonnaise (or Greek yogurt), 1 cup grated Parmesan cheese, 1 cup grated Monterey Jack cheese, a pinch of garlic powder, and a pinch of kosher salt.
2. Add the drained and chopped artichoke hearts and the prepared spinach to the bowl. Stir until evenly distributed and the mixture is smooth and creamy.
3. If you are using the optional protein, fold in 2 cups cooked and shredded chicken breasts now so every roll gets some meat.
4. Taste and adjust the seasoning with a little more garlic powder or salt if needed, but keep any changes small so the cheese balance remains harmonious.

4. Assemble the lasagna rolls

1. Preheat your oven to 375°F (190°C).
2. Spoon about 2–3 tablespoons of the filling evenly down the center of each lasagna noodle. Use enough filling to cover the center but not so much that it spills when you roll.
3. Carefully roll each noodle from one end to the other, enclosing the filling. Place the rolls seam-side down in a lightly greased 9×13-inch baking dish in neat rows so they fit snugly without crowding.
4. If you have any extra filling, spread a thin layer on the bottom of the baking dish before placing the rolls, or spoon it over the top of the assembled rolls for extra cheesiness.

5. Bake

1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
2. Remove the foil and continue baking for an additional 10–15 minutes, or until the tops are bubbly and the cheese is lightly golden. Keep an eye on them during the last minutes so the cheese doesn’t brown too quickly.
3. Once baked, remove from the oven and let the rolls rest for 5 minutes. This helps the filling set slightly and makes them easier to serve.

Serving suggestions

Serve these lasagna rolls hot out of the oven with a simple green salad and a sprinkle of extra grated Parmesan. A bright lemon wedge on the side complements the artichokes and cuts through the richness. They also pair nicely with roasted vegetables or garlic bread for a crowd-pleasing spread.

Make-ahead and storage

• Assembled but unbaked: You can prepare the rolls, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the covered baking time if starting from chilled.
• Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a covered dish in a 350°F (175°C) oven until heated through.
• Freezing: Assemble the rolls and freeze them in a freezer-safe dish. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, and bake as instructed, adding a little extra time if still partially chilled.

Troubleshooting tips

• If your filling seems watery, especially when using thawed spinach, press out additional moisture with a towel before mixing to prevent soggy rolls.
• To prevent noodles from cracking while rolling, make sure they are hot and pliable right after boiling; rolling while warm reduces breakage.
• Even distribution of the filling makes for tidy rolls and consistent flavor in every bite—measure or eyeball similar amounts per noodle for best results.

Nutritional notes

This Spinach Artichoke Lasagna Rolls Recipe delivers protein when you add shredded chicken, plus vitamins from spinach and artichokes. The mayonnaise or Greek yogurt provides creaminess—choose Greek yogurt for a lighter, tangier profile. If you’re watching sodium, use a reduced-sodium Parmesan and go light on added salt.

Final thoughts

Ready in under an hour from start to finish, this Spinach Artichoke Lasagna Rolls Recipe is an approachable twist on traditional lasagna that looks impressive but requires little fuss. Creamy, cheesy, and wonderfully shareable, it taps into familiar dip flavors and transforms them into a complete meal. Whether you keep it vegetarian or add shredded chicken for extra substance, this recipe is designed to be forgiving, flexible, and crowd-pleasing.

Printable recipe

For quick reference, here’s the condensed recipe you can copy or print:

• 10–12 lasagna noodles — cook al dente
• 14 ounces artichoke hearts — drained and chopped
• 1 cup spinach, or 1 1/2 cups frozen spinach — thawed and drained
• 2 cups chicken breasts — cooked and shredded (optional)
• 1 1/2 cups mayonnaise, or Greek yogurt
• 1 cup grated Parmesan cheese
• 1 cup grated Monterey Jack cheese
• pinch garlic powder
• pinch kosher salt

Assemble filling, spread on cooked noodles, roll, place in 9×13-inch dish, cover with foil, bake at 375°F for 20 minutes covered, then 10–15 minutes uncovered. Rest 5 minutes before serving.

Enjoy these creamy rolls hot, and savor the mix of tender artichokes, vibrant spinach, and melty cheese in every bite. Happy cooking!