If you have some cooked chicken and a craving for something comforting yet fresh, the Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe is an absolute game-changer. These lasagna rolls transform simple pantry staples and leftover chicken into a warm, cheesy, and flavorful dish that’s perfect for feeding a crowd or meal prepping for the week ahead. Each bite brings together tender pasta, creamy ricotta, gooey mozzarella, zesty marinara, and savory shredded chicken for a dish that feels both indulgent and homey.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color. From the creamy cheeses to the perfectly seasoned chicken, these simple components come together beautifully to create a balanced and memorable meal.
- Cooked chicken, shredded (2 cups): The star protein, adding hearty flavor and a satisfying bite to the rolls.
- Ricotta cheese (1 cup): Brings creamy richness and a smooth texture that balances the sharper cheeses.
- Mozzarella cheese, shredded (1 1/2 cups): Offers melty goodness and a mild, milky flavor that melts perfectly over the rolls.
- Grated Parmesan (1/3 cup): Adds a salty, nutty punch that enhances all the other flavors.
- Large egg (1): Helps bind the filling mixture together for easy rolling and perfect portioning.
- Garlic, minced (2 cloves): Infuses the filling with savory depth and a subtle kick.
- Italian seasoning (1 teaspoon): A classic herb blend that brings aromatic, earthy notes to the dish.
- Salt (1/2 teaspoon) and pepper (1/4 teaspoon): Essential seasonings that brighten and balance the filling’s flavors.
- Cooked lasagna noodles (8): Soft but sturdy, these noodles create the perfect vehicle for the flavorful filling.
- Marinara sauce (2 cups): Provides a vibrant, tangy tomato base that envelops the rolls in saucy goodness.
- Fresh parsley, chopped (2 tablespoons): Adds a fresh, green touch and brightens the final presentation.
How to Make Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe
Step 1: Prepare the Filling
Start by combining shredded cooked chicken with creamy ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large mixing bowl. This filling is bursting with layers of flavor, and mixing it well ensures every bite is consistent and delicious.
Step 2: Cook and Cool the Lasagna Noodles
Cook the lasagna noodles according to their package instructions until al dente. Once cooked, lay them flat on a clean surface to cool and dry—this prevents sticking and makes rolling much easier later on.
Step 3: Assemble the Rolls
Spread about 1/4 cup of the filling evenly onto each cooled noodle. Roll them up gently but firmly to keep the filling snug inside. Place each roll seam-side down in a greased 9×13-inch baking dish to ensure they hold their shape during baking.
Step 4: Add the Sauce and Cheese
Pour marinara sauce evenly over the rolled noodles, ensuring every bite will have a tangy tomato flavor. Sprinkle the remaining mozzarella over the top to create a golden, bubbly cheese crust.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbling and beautifully golden brown. The aroma at this point will have your mouth watering!
Step 6: Rest and Garnish
Allow the lasagna rolls to rest for 5 minutes after baking—this helps them set and makes serving easier. Finish by sprinkling fresh chopped parsley over the top for a pop of color and freshness.
How to Serve Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe
Garnishes
Fresh parsley is the classic choice, adding a lovely herbal brightness that lifts the entire dish. For an extra touch, consider a light drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes if you like a bit of heat.
Side Dishes
Keep things simple with a crisp green salad tossed in a zesty vinaigrette to complement the rich rolls. Garlic bread or a warm baguette also pairs wonderfully, perfect for sopping up any extra marinara sauce left on your plate.
Creative Ways to Present
For a fun twist, serve the lasagna rolls in individual ramekins or mini cast iron skillets—each person gets their own bubbly, melty portion. You can also layer the rolls in a serving dish with alternating layers of basil leaves for added color and aroma.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any remaining lasagna rolls covered tightly in the refrigerator. They will stay fresh and flavorful for 3 to 4 days, making them excellent for quick lunches or second dinners.
Freezing
This Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe freezes beautifully. Place the assembled but unbaked rolls in an airtight container or wrap tightly in foil and plastic wrap. They will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers covered in a 350°F oven until warmed through, about 15–20 minutes. You can also microwave individual portions, but baking ensures the cheese stays wonderfully melty and the edges crisp up nicely.
FAQs
Can I use fresh chicken instead of leftover chicken?
Absolutely! If you don’t have leftovers, cook and shred fresh chicken breast or thighs before making the filling. Just be sure to season your chicken well to keep the flavors robust.
What type of marinara sauce works best?
Choose a simple, well-seasoned marinara sauce—whether homemade or store-bought—with good acidity and bright tomato flavor. Avoid overly sweet or heavily spiced sauces to keep the dish balanced.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and increase the ricotta and cheese slightly. You can also add sautéed spinach or mushrooms to the filling for extra texture and flavor.
Are there alternatives to mozzarella for topping?
While mozzarella is classic for melting, provolone or fontina cheese can be tasty substitutes. Just choose cheeses that melt well to keep that desirable gooey, golden finish.
Is it possible to prepare this fully ahead of time?
Definitely! Assemble the rolls and keep them covered in the fridge for up to a day before baking. This makes it an excellent recipe for entertaining or busy weeknights.
Final Thoughts
This Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe is such a satisfying way to reinvent leftovers into a cozy, crowd-pleasing meal. It’s easy, delicious, and perfect for those evenings where you want comfort food without a ton of fuss. Give it a try and watch how this humble dish becomes your new favorite go-to for using up leftover chicken with style and tons of flavor!
Print
Leftover Chicken Lasagna Rolls with Marinara and Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Description
This Leftover Chicken Dinner transforms cooked chicken and simple cheeses into a comforting baked dish featuring rolled lasagna noodles filled with a creamy ricotta and mozzarella mixture, smothered in marinara sauce, and baked to golden perfection. Perfect for using up leftover chicken, this recipe is both hearty and flavorful, making a satisfying family meal.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided)
- 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
Noodles & Sauce
- 8 cooked lasagna noodles
- 2 cups marinara sauce
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and form a creamy filling.
- Cook and prep noodles: Cook the lasagna noodles following the package instructions until al dente. Drain them and lay each noodle flat on a clean surface to cool and dry, preventing sticking during rolling.
- Assemble rolls: Spoon approximately 1/4 cup of the chicken and cheese filling onto each noodle. Carefully roll each noodle up tightly around the filling, then place them seam-side down in a greased 9×13-inch baking dish to prevent unrolling during baking.
- Add sauce and cheese: Pour the marinara sauce evenly over the arranged noodle rolls in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top to create a cheesy crust when baked.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes until the cheese turns golden brown and bubbles.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped parsley before serving to add a fresh herbal note and attractive presentation.
Notes
- Ensure the lasagna noodles are fully cooled and dry before filling to make rolling easier and prevent tearing.
- You can substitute leftover turkey or rotisserie chicken for shredded chicken in this recipe.
- Add a pinch of red pepper flakes to the filling if you like a little heat.
- For a lighter option, use part-skim ricotta and mozzarella cheeses.
- This dish can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- Leftover rolls store well in the refrigerator for 3-4 days and reheat in the oven or microwave.
