If you have some cooked chicken in the fridge and want to transform it into an irresistible dinner everyone will rave about, this Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe is your answer. It’s a sturdy, comforting dish that wraps tender shredded chicken, creamy ricotta, and gooey mozzarella inside tender lasagna noodles, all bathed in a rich marinara sauce. The perfect mix of cheesy, savory, and saucy flavors makes it a wonderful way to breathe new life into leftover chicken while providing a meal that feels special yet so easy to prepare.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a balance of creamy, cheesy, herby, and saucy notes that make this dish shine. Each component plays a key role in building the texture and flavor you crave in a satisfying pasta bake like this.
- Cooked chicken, shredded: The heart of the dish providing protein and a tender, juicy bite.
- Ricotta cheese: Adds a silky creaminess that holds the filling together and mellows the tangy tomato.
- Mozzarella cheese, shredded: For that melty, stretchy cheese pull both inside and on top.
- Grated Parmesan: A sharp, nutty flavor that deepens the cheese blend.
- Large egg: Binds the filling so it doesn’t spill out during baking.
- Garlic, minced: Infuses the filling with aromatic warmth and depth.
- Italian seasoning: A perfect herby mix that lifts the chicken filling.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Cooked lasagna noodles: Soft but sturdy rolls to wrap the cheesy chicken filling.
- Marinara sauce: A luscious, tomatoey blanket that keeps everything moist and adds tangy sweetness.
- Fresh parsley, chopped: Adds a pop of herbal color and freshness to finish.
How to Make Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe
Step 1: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, creamy ricotta, one cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Stir everything together until you have a smooth, cohesive filling that’s bursting with cheesy, garlicky flavor. This blend is what makes every bite so comforting and delicious.
Step 2: Cook and Cool the Lasagna Noodles
Cook your lasagna noodles according to the package directions, ensuring they are tender but not mushy. Then, spread them out flat on a clean surface or baking sheet so they cool down and dry slightly. This step prevents them from sticking when you roll them with the filling.
Step 3: Roll up the Filling
Take each noodle and spoon about 1/4 cup of the chicken and cheese filling onto one end. Carefully roll the noodle up around the filling to create perfect little bundles. Place each roll seam-side down in a greased 9 x 13 inch baking dish to keep them intact during baking.
Step 4: Add Marinara and Cheese Topping
Pour the marinara sauce evenly over the top of the rolled noodles, coating each one generously. Finish by sprinkling the remaining 1/2 cup of shredded mozzarella over everything for a golden, bubbly cheese topping that will make your mouth water.
Step 5: Bake Until Cheesy and Bubbling
Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes to let everything meld together. Then remove the foil and bake uncovered for another 10 minutes so the cheese melts into a beautifully golden crust.
Step 6: Rest and Garnish
Let the lasagna rolls rest for 5 minutes after baking. This gives the filling a chance to set slightly, so the rolls slice nicely on the plate. Sprinkle chopped fresh parsley over the top for a touch of color and fresh herbal aroma before serving.
How to Serve Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe
Garnishes
Chopped fresh parsley is a classic way to brighten the dish visually and with fresh flavor. For added richness, a drizzle of good-quality olive oil or a sprinkle of extra Parmesan just before serving really elevates the presentation.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed simply with vinegar and olive oil to cut through the richness. Garlic bread or a warm baguette also makes great companions, perfect for soaking up every last drop of marinara sauce.
Creative Ways to Present
Serve each lasagna roll upright on the plate for a neat, elegant look, or slice them diagonally for a rustic feel. Layer rolls side by side, drizzled with extra sauce and sprinkled with herbs, straight from the baking dish for a cozy family-style experience everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen, making next-day servings extra tasty.
Freezing
You can freeze the rolls before baking by placing them in a freezer-safe dish covered tightly with foil and plastic wrap. They keep well for up to 2 months. When ready to use, bake covered directly from frozen, adding extra time as needed until heated through and bubbly.
Reheating
Reheat refrigerated or thawed rolls in the oven at 350°F (175°C), covered, for 15-20 minutes until warmed through. Finish uncovered for a few minutes to refresh the cheese topping’s golden texture and melty goodness.
FAQs
Can I use fresh chicken instead of leftover cooked chicken?
Absolutely! If you don’t have leftover chicken, you can cook some fresh chicken breasts or thighs, shred them, and use them as the filling. Just make sure the chicken is fully cooked and shredded well before mixing it with the cheese blend.
What if I don’t have ricotta cheese?
If ricotta isn’t available, cottage cheese is a decent substitute though it’s a bit wetter. You might want to drain cottage cheese before mixing to avoid excess moisture. Cream cheese can also work but will make the filling richer and denser.
Can I use no-boil lasagna noodles?
Yes, no-boil noodles are a great time saver here. Just be sure to layer enough marinara sauce so they soften properly while baking. The sauce is essential for tender noodles and flavor.
Is this recipe suitable for meal prep?
Definitely! The Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe is perfect for meal prep since you can assemble them ahead of time then cover and refrigerate until baking day. It saves time on busy nights and makes weekday dinners simple.
Can I add vegetables to the filling?
For sure! Finely chopped spinach, mushrooms, or bell peppers would be tasty additions. Just sauté them briefly to remove excess moisture before mixing into the chicken and cheese filling so the rolls don’t become watery.
Final Thoughts
I can’t recommend this Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe enough — it’s a delicious way to elevate simple ingredients into a crowd-pleasing meal that feels like a warm hug on a plate. Whether for a busy weeknight or a casual dinner with friends, this dish is sure to impress and satisfy. Give it a try and enjoy every cheesy, saucy bite!
Print
Leftover Chicken Stuffed Lasagna Rolls with Marinara and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Leftover Chicken Dinner transforms cooked chicken into a delicious baked rolled lasagna dish filled with creamy ricotta and a blend of cheeses, flavored with garlic and Italian seasoning, then baked in marinara sauce until bubbly and golden. Perfect for using leftover chicken in a comforting, family-friendly meal.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided: 1 cup for filling, 1/2 cup for topping)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Others
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare filling: In a large bowl, thoroughly combine shredded chicken, ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, the egg, minced garlic, Italian seasoning, salt, and pepper until smooth and well mixed.
- Cook noodles: Prepare the lasagna noodles following the package instructions; once cooked, lay them flat on a clean surface to cool and dry before assembling.
- Assemble rolls: Spoon approximately 1/4 cup of the chicken and cheese filling onto each cooked noodle, then gently roll it up and place the rolls seam-side down in a greased 9×13 inch baking dish to keep them intact while baking.
- Add sauce and cheese: Evenly pour the marinara sauce over the rolled noodles, then sprinkle the remaining 1/2 cup mozzarella cheese on top for a cheesy, golden finish.
- Bake: Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes; then remove the foil and bake for an additional 10 minutes, until the cheese is bubbling and golden brown.
- Rest and garnish: Allow the baked rolls to rest for 5 minutes before serving. Sprinkle chopped fresh parsley over the top for a fresh, vibrant garnish.
Notes
- Make sure to not overfill the noodles to prevent the filling from spilling out during baking.
- Use cooked chicken from a rotisserie or leftover roasted chicken for best flavor and ease.
- Lasagna noodles can be boiled a day ahead and refrigerated to save time.
- Substitute marinara sauce with your favorite tomato sauce or homemade sauce if preferred.
- Leftovers keep well for 2-3 days in the refrigerator and reheat nicely in the oven or microwave.
