Spinach Artichoke Lasagna Rolls Recipe
Creamy spinach and artichoke filling rolled in lasagna noodles for a comforting, easy-baked dinner.
Servings: 6 servings
Ingredients
- 10-12 lasagna noodles
- 14 ounces artichoke hearts drained and chopped
- 1 cup fresh 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 Parmesan cheese grated
- 1 cup Monterey Jack cheese grated
- pinch garlic powder
- pinch kosher salt
Instructions
- Preheat the oven to 350°F and spray a 9x13 baking dish with nonstick spray; set aside.
- Bring about 3 quarts of salted water to a boil in a large pot and cook the lasagna noodles until just tender, about 6–8 minutes; drain and lay noodles flat on a cutting board or clean surface.
- In a mixing bowl, combine the chopped artichoke hearts, spinach (fresh chopped or thawed and drained frozen), shredded chicken if using, mayonnaise or Greek yogurt, grated Parmesan, grated Monterey Jack, garlic powder, and kosher salt; stir until evenly mixed.
- Spread an even layer of the filling along each cooked lasagna noodle, leaving a small border, then roll the noodle up tightly from one end to the other to form a roll.
- Arrange the rolls seam-side down in the prepared baking dish. If any filling remains, spoon it over the top of the rolls.
- Bake until heated through and the cheese is melted, about 20 minutes; remove from oven and serve.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Mixing Bowl
- Cutting Board
- Knife
- Colander
- Spatula
Notes
- Use thawed, well-drained frozen spinach to avoid excess moisture.
- Shredded cooked chicken is optional and can be omitted for a vegetarian version.
- Mayonnaise can be substituted with Greek yogurt for a tangier filling.
- Cook noodles until just tender so they hold their shape when rolled.