If you’re looking for a delightful twist on traditional lasagna, look no further than these Spinach Artichoke Lasagna Rolls! This dish combines the creamy, cheesy goodness of spinach and artichoke dip with the comforting layers of lasagna. Perfect for a cozy family dinner or an impressive dish for entertaining, these rolls are sure to be a hit at your table. The combination of flavors will have everyone coming back for seconds. Grab your apron, and let’s get rolling!

Why This Recipe is a Keeper

These Spinach Artichoke Lasagna Rolls are not only delicious but also incredibly versatile. They come together easily and can be customized to suit your taste. Packed with flavor and creamy goodness, they make an impressive dish that looks as great as it tastes. Plus, they are perfect for meal prep and can be made ahead of time, making weeknight dinners a breeze. Whether you serve them as a main dish or a hearty side, this recipe is sure to become a staple in your kitchen.

Ingredient List

10-12 lasagna noodles – These will be the foundation of your rolls.
14 ounces artichoke hearts – Make sure they are drained and chopped for easy mixing.
1 cup fresh spinach or 1 1/2 cups frozen spinach – If using frozen spinach, ensure it is thawed and drained properly.
2 cups cooked and shredded chicken breasts (optional) – This adds protein and makes the dish heartier.
1 1/2 cups mayonnaise or Greek yogurt – For a lighter option, Greek yogurt works beautifully.
1 cup grated Parmesan cheese – Adds a rich, salty flavor.
1 cup grated Monterey Jack cheese – For creaminess and melty goodness.
Pinch of garlic powder – Enhances the flavor profile.
Pinch of kosher salt – To taste.

Equipment Breakdown

Large pot – For boiling the lasagna noodles.
Baking dish – A 9×13 inch dish works well to hold all your rolls.
Mixing bowls – For combining the filling ingredients.
Cooking spoon – To mix everything together.
Aluminum foil – For covering the baking dish while it cooks.

Step-by-Step: Spinach Artichoke Lasagna Rolls Recipe

Step 1: Prepare the Lasagna Noodles

Start by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool.

Step 2: Make the Filling

In a large mixing bowl, combine the chopped artichoke hearts, spinach, shredded chicken (if using), mayonnaise or Greek yogurt, grated Parmesan cheese, and grated Monterey Jack cheese. Add garlic powder and a pinch of kosher salt. Mix until everything is well combined and creamy.

Step 3: Assemble the Rolls

Preheat your oven to 375°F (190°C). Take one lasagna noodle and spread about 2-3 tablespoons of the filling along the length of the noodle. Carefully roll it up from one end to the other and place it seam-side down in the prepared baking dish. Repeat this process with the remaining noodles and filling.

Step 4: Bake the Lasagna Rolls

Once all the rolls are in the baking dish, cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 5: Serve and Enjoy

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. You can garnish with extra Parmesan cheese or some fresh herbs if desired. Dive in and enjoy your Spinach Artichoke Lasagna Rolls!

Seasonal Flavor Boosts

Add some sun-dried tomatoes for a tangy flavor.
Incorporate seasonal vegetables like zucchini or mushrooms into the filling.
Top with fresh basil or parsley for a burst of color and flavor.
Use a mix of cheeses, such as ricotta or mozzarella, for a different taste profile.

Pro Tips & Notes

Make sure to drain the spinach thoroughly if using fresh or frozen; excess moisture can make the filling watery.
Feel free to customize the filling by adding other ingredients you love, such as garlic or red pepper flakes for a bit of heat.
If you want to prepare ahead of time, you can assemble the rolls and store them in the refrigerator for up to a day before baking.
For a vegetarian version, simply omit the chicken and add more vegetables.

Keep It Fresh: Storage Guide

Leftover Spinach Artichoke Lasagna Rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the rolls in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. For longer storage, you can freeze the rolls before baking; just make sure to wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. Bake from frozen by adding a little extra cooking time.

Helpful Q&A

Can I use no-boil lasagna noodles for this recipe?

Yes, you can use no-boil lasagna noodles! Just make sure to follow the package instructions for the correct baking time, as they may vary from traditional noodles.

Can I prepare these rolls in advance?

Absolutely! You can assemble the rolls a day ahead of time, store them covered in the refrigerator, and bake them when ready to serve.

What can I serve with Spinach Artichoke Lasagna Rolls?

These rolls pair wonderfully with a fresh side salad, garlic bread, or roasted vegetables for a complete meal.

Can I make this recipe gluten-free?

Yes! Simply substitute regular lasagna noodles with gluten-free lasagna noodles, and you’ll have a delicious gluten-free version of this dish.

Before You Go

We hope you enjoy making and devouring these Spinach Artichoke Lasagna Rolls as much as we do! They are a delicious and satisfying meal that will impress everyone at your table. With their creamy filling and cheesy goodness, this recipe is sure to become a favorite in your household. Happy cooking!