Comforting, creamy, and surprisingly simple to assemble, this Spinach Artichoke Lasagna Rolls Recipe is the kind of dish you’ll want to make again and again. It takes the best elements of a classic spinach-artichoke dip — tangy artichoke hearts, bright spinach, and melty cheese — and transforms them into individual lasagna rolls that bake up golden and irresistible. Whether you’re feeding a weeknight crowd or bringing something special to a potluck, these rolls are both impressive and unfussy.

This version balances creamy mayo (or Greek yogurt if you prefer a lighter tang), shredded chicken for extra heartiness (optional), and three kinds of texture and flavor from Parmesan and Monterey Jack. The result is a rich, savory filling wrapped in tender lasagna noodles and finished with extra melting cheese on top. Read on for tips, make-ahead ideas, and clear, step-by-step directions so your dinner comes together perfectly.

Why you’ll love this recipe

Each roll serves as its own portion, making plating effortless and elegant.
The filling is adaptable: leave out the chicken for a vegetarian version or keep it in for added protein.
It’s make-ahead friendly — assemble, refrigerate, and bake when you’re ready.
Simple pantry ingredients and a short hands-on time make this accessible on busy nights.

Ingredients

▢10-12 lasagna noodles
▢14 ounces artichoke hearts, drained and chopped
▢1 cup 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 grated Parmesan cheese
▢1 cup grated monterey jack cheese
▢pinch garlic powder
▢pinch kosher salt

Equipment you’ll need

Large pot for boiling noodles
Large mixing bowl
9×13-inch baking dish (or similar size)
Slotted spoon or tongs
Spatula or spoon for spreading
Aluminum foil (optional, for covering while baking)

Prep and timing

Active time: 20–30 minutes
Cook time: 25–30 minutes
Total time: about 1 hour (including boiling and brief cooling)
Makes: about 10–12 rolls, depending on how much filling you portion into each noodle

Taste and texture notes

The filling is creamy from the mayonnaise or Greek yogurt and tangy from the Parmesan. Monterey Jack melts beautifully, creating a golden, gooey top that contrasts with tender lasagna noodles. Artichoke hearts add a pleasant bite and slight acidity while spinach keeps every roll bright and balanced. If you include the shredded chicken, the dish becomes heartier and more filling without detracting from the classic flavors.

Step-by-step directions

The following directions have been rewritten for clarity and to follow a straightforward, step-by-step approach. Quantities remain exactly as listed in the ingredient list.

Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
Boil the lasagna noodles: Bring a large pot of salted water to a boil. Add the 10-12 lasagna noodles and cook according to package directions until al dente. Stir occasionally to prevent sticking. Once tender but still slightly firm, drain the noodles and lay them flat on a clean kitchen towel or a sheet of parchment so they don’t stick together. Allow them to cool until you can handle them.
Prepare frozen spinach if using: If you are using frozen spinach, be sure it is fully thawed and well-drained. Press it between paper towels or a clean kitchen towel to remove excess moisture. Measure 1 1/2 cups of the drained, thawed spinach (or use 1 cup fresh spinach, chopped).
Chop the artichokes: Drain 14 ounces of artichoke hearts thoroughly, then chop them into bite-sized pieces. Set aside.
Combine the filling: In a large mixing bowl, add 1 1/2 cups mayonnaise (or Greek yogurt), 1 cup grated Parmesan cheese, 1 cup grated Monterey Jack cheese, a pinch of garlic powder, and a pinch of kosher salt. Stir until smooth and evenly combined.
Fold in the vegetables and chicken: Add the chopped artichoke hearts and the 1 cup fresh spinach (or 1 1/2 cups well-drained frozen spinach) to the bowl with the cheese mixture. If you are including chicken, fold in 2 cups cooked, shredded chicken breasts now. Mix everything gently until the filling is evenly combined and holds together.
Portion the filling onto noodles: Place one lasagna noodle on your work surface. Spread approximately 1/4 to 1/3 cup of the filling evenly along the length of the noodle, leaving a small border at both ends to make rolling easier. Repeat with the remaining noodles and filling.
Roll the noodles: Starting from one end, roll each filled noodle up tightly but gently so the filling stays inside. Lay each roll seam-side down in the prepared 9×13-inch baking dish. Arrange the rolls snugly so they won’t unroll during baking.
Add extra cheese on top (optional): If you like a cheesier top, sprinkle additional grated Monterey Jack or Parmesan over the assembled rolls.
Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 5–10 minutes until the tops are golden and the cheese is bubbling. Total baking time should be about 25–30 minutes.
Rest and serve: Remove the dish from the oven and let it rest for 5 minutes so the filling sets slightly. Use a spatula to transfer the rolls to plates, or serve directly from the baking dish. Garnish with a sprinkle of extra Parmesan or freshly chopped parsley if desired.

Make-ahead and storage tips

To assemble ahead: Prepare the rolls through step 8, cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the covered baking time if baking straight from cold.
To freeze: Arrange assembled rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen with additional time and tented foil until heated through.
Leftovers: Store cooled leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or until warm, or microwave individual portions for 60–90 seconds.

Variations and swaps

Cheese variations: Swap Monterey Jack for mozzarella if you prefer a milder, stretchier melt. A bit of sharp cheddar can add extra depth.
Greens: Use baby kale or Swiss chard instead of spinach; if using tougher greens, sauté briefly until tender before adding to the filling.
Spice it up: Add crushed red pepper flakes or a pinch of smoked paprika to the filling for a subtle heat and smoky depth.
Make it lighter: Choose Greek yogurt instead of mayonnaise, and use reduced-fat cheeses to cut calories while keeping the creamy texture.
Vegetarian: Omit the shredded chicken to keep the roll vegetarian-friendly without losing any flavor.

Serving suggestions

These lasagna rolls pair beautifully with a crisp green salad, roasted vegetables, or a simple tomato salad to brighten the plate. A warm baguette or garlic knots make the meal extra satisfying and give you something to mop up any cheesy sauce left in the pan.

Tips for success

Don’t overcook the lasagna noodles. They should be pliable but still slightly firm — they’ll finish cooking in the oven and hold their shape better when rolled.
Thoroughly drain the artichokes and frozen spinach. Excess moisture can make the filling watery and cause the rolls to unroll slightly during baking.
Spread the filling evenly and roll fairly tightly so each bite contains a good balance of noodle to filling.
If your mixing bowl seems dry, a tablespoon of milk or olive oil can help the filling come together without changing the flavor noticeably.

Final thoughts

Simple to assemble and full of familiar, comforting flavors, this Spinach Artichoke Lasagna Rolls Recipe is a crowd-pleaser that can easily be adapted to your tastes. Whether you serve it for a cozy family dinner or take it to a gathering, these rolls deliver creamy, cheesy satisfaction in every bite. Give them a try the next time you want something a little different from traditional lasagna — the individual rolls add both charm and convenience.

Happy cooking, and enjoy every cheesy, veggie-packed bite!

Spinach Artichoke Lasagna Rolls Recipe

A creamy, savory spinach and artichoke filling rolled in lasagna noodles and baked until bubbly.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

10-12 noodles 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

Equipment

9x13 Baking Dish
Large Pot
Colander
Cutting Board
Mixing Bowl
Spatula or spoon

Method

Preheat the oven to 350°F (175°C) and spray a 9×13 baking dish with nonstick cooking spray; set aside.
Bring about 3 quarts of water to a boil in a large pot and cook the lasagna noodles until just tender, about 6–8 minutes; drain and lay the noodles flat on a cutting board or clean surface.
In a mixing bowl, combine the drained chopped artichoke hearts, spinach (fresh or thawed/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 a portion of the spinach–artichoke mixture evenly over each lasagna noodle, leaving a small border at the edges.
Starting at one short end, roll each noodle up tightly to enclose the filling and place seam-side down in the prepared baking dish.
Spread any remaining filling over the tops of the rolls, then bake until heated through and the cheese is melted, about 20 minutes.

Notes

Use fresh spinach for a brighter texture or frozen spinach worked and well-drained.
Shred chicken finely if using so it mixes evenly.
Mayonnaise can be substituted with Greek yogurt for tang and lower fat.
Drain artichoke hearts well to avoid a watery filling.
Assemble rolls tightly so they hold together when baked.