Cheesy Spinach Lasagna Roll Ups

spinach ricotta lasagna rolls on a plate.

5 from 1 vote

Cheese & Spinach Lasagna Roll Ups offer a delightful twist on the classic lasagna recipe. These individual rolls boast layers of creamy ricotta cheese, spinach, and lasagna noodles, all baked in a bed of zesty marinara sauce and topped with melty cheese.

Prep Time20

Cook Time30

Total Time50

Course: Main Dishes

Cuisine: Italian

Servings:

Calories: 600kcal

Author: Kelly Bloom

Equipment

9x13 Baking Pan

Ingredients

24 Lasagna noodles boiled al dente
2 cup Ricotta cheese
1 cup Mozzarella cheese freshly grated and divided in half
½ cup Parmesan cheese freshly grated
1 Egg
½ cup Fresh parsley chopped
1 teaspoon Italian seasoning dried
10 oz Spinach frozen, thawed and well drained
3 cup Marinara sauce divided, your favorite
1 teaspoon Sea salt or to taste
¼ teaspoon Black pepper or to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Preheat your oven to 400°F.
24 Lasagna noodles
Meanwhile, in a medium bowl, combine ricotta, ½ cup of grated mozzarella, Parmesan, egg, parsley and Italian seasonings in a medium mixing bowl.
2 cup Ricotta cheese, 1 cup Mozzarella cheese, ½ cup Parmesan cheese, 1 Egg, ½ cup Fresh parsley, 1 teaspoon Italian seasoning
Press the spinach in cheesecloth or between paper towels to remove as much moisture as possible. Add to the ricotta mixture breaking it up with your hands or a fork as you add it to the bowl. Season to taste with salt and pepper and mix well.
10 oz Spinach, 1 teaspoon Sea salt, ¼ teaspoon Black pepper
Spread 1 cup of marinara sauce on the bottom of a large casserole dish.
3 cup Marinara sauce
Once the noodles have finished cooking, drain and lay in a single layer to prevent sticking together on a parchment paper lined sheet pan or other flat surface.
Spread each lasagna noodle with 2-3 tablespoons of the ricotta mixture, covering the entire length of the noodle.
Once noodles are evenly covered with the ricotta mixture, roll noodles and place them into the prepared casserole dish standing upright so you can see the rolled layers on top.
Cover the noodles with the marinara sauce and sprinkle on the reserved mozzarella cheese. Cover the casserole dish with a piece of aluminum foil. Bake for 20 minutes.
Uncover and bake another 10 minutes. Allow to cool for 10 minutes before serving. Enjoy!

Notes

Don't overcook the noodles: Noodles should be al dente to prevent them from becoming mushy in the final dish.
Let the noodles cool slightly: This will make them easier to roll up without tearing.
Use a light touch when rolling: Don't over stuff the noodles or they may burst open during baking.