If you ever find yourself with some extra chicken in the fridge and wonder how to transform it into something spectacular, then this Leftover Chicken and Ricotta Stuffed Lasagna Rolls Recipe is exactly what you need. It’s a delightful way to breathe new life into those leftovers with creamy ricotta, melty mozzarella, and zesty marinara sauce all wrapped up in tender lasagna noodles. Every bite is comforting, cheesy, and packed with flavor, turning humble ingredients into a dish that feels special enough for any weeknight dinner or casual gathering. Trust me, this recipe will quickly become your go-to for making the most out of leftover chicken.
Ingredients You’ll Need
Nothing fancy here, just a handful of straightforward ingredients that come together beautifully. Each one adds a crucial layer of taste, texture, or color, creating a balanced and satisfying meal that your family will adore.
- Cooked chicken, shredded (2 cups): The hearty protein base that makes these rolls so filling and flavorful.
- Ricotta cheese (1 cup): Adds a creamy, mild richness that pairs perfectly with the chicken.
- Mozzarella cheese, shredded (1 1/2 cups): Melts beautifully to give that irresistible gooey texture.
- Grated Parmesan (1/3 cup): Brings a sharp, nutty punch that enhances the cheese blend.
- Large egg (1): Helps bind the filling ingredients together for easy rolling.
- Garlic, minced (2 cloves): Infuses the dish with aromatic depth and a little kick.
- Italian seasoning (1 teaspoon): A fragrant mix of herbs that rounds out all the flavors.
- Salt (1/2 teaspoon) and pepper (1/4 teaspoon): Essential seasonings to balance and brighten the filling.
- Cooked lasagna noodles (8): The perfect vessel for wrapping up the cheesy chicken filling.
- Marinara sauce (2 cups): Adds moisture, tang, and a vibrant red color that makes the dish pop.
- Fresh parsley, chopped (2 tablespoons): For a fresh, herbal note and pretty garnish.
How to Make Leftover Chicken and Ricotta Stuffed Lasagna Rolls Recipe
Step 1: Prepare the Filling
Start by combining your shredded chicken with ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. Mixing these until fully combined will create a creamy, flavorful filling that’s easy to spread and will stay together nicely when rolled. The egg acts as your natural binder, and the cheeses add fantastic richness and meltiness that make each bite satisfying.
Step 2: Cook and Cool the Noodles
Next, cook your lasagna noodles according to the package directions, then lay them flat on a clean surface or baking sheet to cool. This step prevents sticking and makes them pliable for rolling. Handling the noodles carefully here ensures your rolls stay intact and look beautiful once baked.
Step 3: Assemble the Rolls
Spoon about a quarter cup of the filling onto each noodle, then roll up gently and place them seam-side down in a greased 9×13 inch baking dish. This technique keeps everything neat during baking and makes for perfect portion sizes—plus, it’s just so satisfying to see all those cheesy little bundles lined up ready for sauce and oven time.
Step 4: Add Sauce and Cheese
Pour the marinara sauce evenly over the lasagna rolls, making sure each has a lovely coating to keep it moist and full of flavor. Then sprinkle the remaining half cup of shredded mozzarella over the top which will melt into a gorgeous golden blanket while baking.
Step 5: Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes to give everything time to meld and heat through. Remove the foil and bake for another 10 minutes until the cheese turns golden and bubbly. This final step adds that irresistible crust that makes it feel like a true comfort food classic.
Step 6: Rest and Garnish
Let the rolls rest for about 5 minutes before serving so they set up nicely and are easier to handle. Sprinkle with fresh parsley for a burst of color and freshness that brightens the entire dish.
How to Serve Leftover Chicken and Ricotta Stuffed Lasagna Rolls Recipe
Garnishes
Fresh parsley is a classic, but you can also sprinkle some extra grated Parmesan or a drizzle of good olive oil for that final flourish. A few red pepper flakes on top add a touch of heat if you like a little spice in your meals.
Side Dishes
These lasagna rolls crave a simple green salad with a zesty vinaigrette, or perhaps some roasted vegetables to bring a healthy balance. Garlic bread or a crusty baguette are also fantastic companions, perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a stylish presentation, serve each roll on individual plates with a spoonful of extra marinara beside it. Alternatively, create a family-style spread by placing the baking dish right on the table—nothing beats the comfort of tearing into this cheesy goodness together.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover rolls tightly with plastic wrap or foil and store them in the refrigerator. They’ll stay fresh for up to 3 days, making it an easy option for next-day lunches or quick dinners.
Freezing
This Leftover Chicken and Ricotta Stuffed Lasagna Rolls Recipe freezes beautifully. Assemble the rolls and place them in a freezer-safe container before baking, then cover tightly and freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra time and keeping them covered until thoroughly heated.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15 to 20 minutes, covered with foil to prevent drying out. Alternatively, microwave individual portions on medium power until warmed through, but the oven method helps maintain the texture and melty cheese magic best.
FAQs
Can I use fresh chicken instead of leftover chicken in this recipe?
Absolutely! Simply cook and shred fresh chicken before mixing it with the other filling ingredients. The recipe works just as well with fresh or leftover chicken, so you can make it any time.
What type of ricotta cheese works best?
Whole milk ricotta is ideal for this recipe since it’s creamier and richer, but part-skim ricotta can work if you prefer a lighter option. Just make sure it’s well drained to avoid excess moisture.
Can I substitute marinara sauce with another sauce?
You can experiment with other tomato-based sauces like arrabbiata for some heat, or even a creamy Alfredo if you want to try a different flavor profile. Just keep in mind that the classic marinara provides a bright contrast to the rich cheeses.
Is there a vegetarian version of this recipe?
Definitely! Swap the chicken for roasted vegetables like spinach, mushrooms, or zucchini to create a delicious vegetarian stuffed lasagna roll variant that’s just as satisfying.
How can I make this recipe gluten-free?
Use gluten-free lasagna noodles and ensure your marinara sauce is gluten-free. Most other ingredients naturally don’t contain gluten, making this dish easy to adapt for gluten-sensitive eaters.
Final Thoughts
There’s just something so comforting about turning leftover chicken into a dish as hearty and satisfying as these stuffed lasagna rolls. With creamy ricotta, melty cheese, and zesty marinara woven together, this Leftover Chicken and Ricotta Stuffed Lasagna Rolls Recipe is a wonderful way to elevate your dinner routine. Give it a try—you might find yourself making it again and again, savoring every cheesy, tender bite.
Print
Leftover Chicken and Ricotta Stuffed Lasagna Rolls 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 comforting Leftover Chicken Dinner transforms cooked chicken and classic Italian cheeses into savory, cheesy rolled lasagna noodles baked in a rich marinara sauce. Perfect for repurposing leftovers into a hearty, crowd-pleasing meal that comes together quickly and bakes to golden perfection.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 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
Additional Ingredients
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
- Cook and cool noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface or baking sheet to cool and dry.
- Assemble rolls: Spread about 1/4 cup of the prepared chicken and cheese filling evenly onto each cooked noodle. Roll each noodle gently but firmly and place them seam-side down in a greased 9×13 inch baking dish.
- Add sauce and cheese: Pour marinara sauce evenly over the arranged rolled noodles in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top to create a cheesy crust.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and continue baking another 10 minutes until the cheese is golden brown and bubbly.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- Make sure the shredded chicken is well drained if moist to prevent the filling from becoming watery.
- You can prepare this dish a day ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.
- Use fresh lasagna noodles or no-boil noodles for convenience, adjusting cooking times accordingly.
- For a spicier kick, add red pepper flakes to the filling mixture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
