These roll ups are a lighter, more manageable alternative to traditional lasagna, without sacrificing flavor. They’re easy to assemble, kid-friendly, and can be made ahead of time for busy weeknights. Plus, they’re packed with protein and greens, making them a nutritious and comforting meal in one.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lasagna noodles
Frozen chopped spinach (thawed and drained)
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Garlic, minced
Salt and pepper
Italian seasoning
Marinara sauce (homemade or store-bought)
Olive oil or cooking spray (for greasing the dish)
Fresh basil or parsley for garnish (optional)
Directions
Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with a bit of marinara sauce.
Cook lasagna noodles according to package instructions. Drain and lay flat on a clean surface.
In a mixing bowl, combine ricotta, thawed and well-drained spinach, egg, Parmesan, minced garlic, salt, pepper, and Italian seasoning.
Spread a few tablespoons of the spinach mixture onto each noodle, then roll tightly from one end to the other.
Place each roll seam-side down in the baking dish.
Spoon marinara sauce over the top of each roll and sprinkle with shredded mozzarella.
Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe makes about 8–10 roll ups, serving 4–5 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Add Protein: Mix cooked ground turkey, chicken, or sausage into the ricotta filling or layer in the sauce.
Cheese Swap: Use cottage cheese instead of ricotta, or add provolone for extra meltiness.
Gluten-Free: Use gluten-free lasagna noodles.
Low-Carb Option: Substitute cooked zucchini or eggplant slices for the noodles.
Extra Veggies: Add sautéed mushrooms, onions, or grated zucchini to the filling.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. To freeze, assemble the roll ups and freeze before baking. Bake from frozen at 375°F for about 45–50 minutes, or thaw overnight and bake as directed.
FAQs
Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted, then squeeze out the excess moisture before mixing with the filling.
Do I have to boil the noodles first?
Yes, unless you’re using oven-ready lasagna noodles that are specifically made for rolling.
Can I make this dish ahead of time?
Definitely. Assemble the roll ups, cover, and refrigerate for up to 24 hours before baking.
Can I freeze lasagna roll ups?
Yes, both baked and unbaked roll ups freeze well. Wrap tightly and store for up to 2 months.
What kind of sauce works best?
A classic marinara works perfectly, but you can also use tomato basil sauce, arrabbiata for spice, or even a creamy Alfredo.
How do I prevent the noodles from tearing?
Don’t overcook the noodles, and lay them flat after boiling so they don’t stick together.
Are spinach lasagna roll ups healthy?
They’re a good source of protein and greens, especially when made with part-skim cheeses and whole wheat noodles.
Can I make this vegetarian?
It already is! Just make sure your marinara sauce is vegetarian if using store-bought.
What can I serve with lasagna roll ups?
Serve with garlic bread, a side salad, or roasted vegetables for a complete meal.
Can I use a different filling?
Absolutely! Try pesto, butternut squash puree, or even a ricotta and mushroom mix for a different flavor.
Conclusion
Spinach lasagna roll ups are a flavorful, fun-to-make dish that brings all the comfort of lasagna in an easy-to-serve format. Perfect for make-ahead meals, family dinners, or even freezer prep, this recipe is a reliable favorite you’ll turn to again and again
Spinach lasagna roll ups are a fun, portion-controlled twist on traditional lasagna. Each roll is filled with creamy spinach and ricotta, topped with marinara and melty cheese for a delicious and nutritious meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4–5 servings (8–10 roll ups)
Category:Dinner, Main Dish
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
10 lasagna noodles
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
2 cups marinara sauce (homemade or store-bought)
1 tbsp olive oil or cooking spray (for greasing the dish)
Fresh basil or parsley for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish or spread a thin layer of marinara sauce on the bottom.
Cook lasagna noodles according to package directions. Drain and lay flat on a clean surface.
In a mixing bowl, combine ricotta, drained spinach, egg, Parmesan, garlic, Italian seasoning, salt, and pepper.
Spread 2–3 tablespoons of the spinach mixture over each noodle. Roll up tightly from one end.
Place each roll seam-side down in the prepared baking dish.
Spoon marinara sauce over each roll and sprinkle with shredded mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
Be sure to squeeze all excess water from the spinach to avoid a watery filling.Use oven-ready noodles only if labeled as suitable for rolling.Can be assembled ahead and refrigerated before baking.Freeze unbaked roll ups for meal prep—just increase bake time if frozen.Add protein like ground turkey or sausage to the filling if desired.
