Cheesy 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, topped with melty cheese.
This recipe is not only delicious but also a fun and interactive way to enjoy lasagna, perfect for both kids and adults.
Why You'll Love This Recipe
Ditch the layers, embrace the roll-ups! This lasagna roll up recipe is a fun twist on the classic. The combination of creamy ricotta, savory spinach, and rich tomato sauce is a guaranteed crowd-pleaser.
- Faster and Easier: This recipe streamlines the traditional lasagna process by eliminating the need for layering, making it perfect for busy weeknights or when you're short on time.
- Customizable: You can easily customize the filling with crumbled Italian sausage or any other ingredient.
- Perfect for Entertaining: These lasagna roll ups are even easier to serve when entertaining than layered lasagna!
Ingredients You'll Need
This recipe uses a combination of classic lasagna ingredients to create a savory casserole. Ricotta cheese provides a creamy base for the filling, while fresh spinach adds a pop of color and flavor.
The use of wide lasagna noodles allows for easy rolling and encases all the delicious fillings.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Lasagna Roll Ups
Cook lasagna noodles to al dente perfection. Whip up a ricotta spinach filling, spread it on the noodles, and roll them up tight. These delicious bundles get nestled in a bed of marinara sauce and baked until bubbly and golden. Lasagna night just got a whole lot more fun (and way easier)!
Prepare The Ricotta Filling
- 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.
- In a large bowl, combine ricotta cheese, shredded mozzarella cheese, Parmesan cheese, frozen spinach, egg, and Italian seasoning.
PRO TIP: Be sure to squeeze the defrosted spinach so that the excess water is gone. This will prevent having watery lasagna rolls!
Mix Until Smooth and Lump Free
- Mix until well combined and season with salt and pepper to taste. Make sure the ricotta and the spinach have no lumps in the mixture.
Roll Up The Lasagna Noodles
- Spread a thin layer of pasta sauce in the bottom of a 9x13 inch baking dish.
- Lay out a cooked lasagna noodle on a flat surface. Add a generous scoop of the ricotta cheese filling to the short end of the noodle.
- Carefully roll up the lasagna noodle, enclosing the filling. Repeat with remaining noodles and filling.
Top Mozzarella and Bake
- Arrange the lasagna roll-ups on their ends in a single layer over the sauce. Pour the remaining pasta sauce over the top of the roll-ups.
- Sprinkle the top of the roll ups with additional shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- No ricotta? Substitute cottage cheese or a mixture of ricotta and cream cheese.
- Spinach substitute: Use chopped kale or swiss chard instead of spinach.
- Make it meaty: Add cooked and crumbled sausage or ground beef to the ricotta cheese mixture for a protein boost.
- Alfredo twist: Swap the marinara sauce for a creamy white sauce for a creamy option.
Tips for Success
Here are a few tips when making this lasagna roll up recipe:
- 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.
Serving Suggestions
Let your cheesy lasagna roll-ups shine as the star of the show! These beauties are a complete meal on their own, but if you're feeling fancy, pair them with a simple green salad for a touch of freshness.
Crusty bread for dipping in that leftover marinara sauce is never a bad call, or for a fun twist, how about a side of garlic knots?
No matter how you serve them, these roll-ups are sure to be a crowd-pleaser!
Related Recipes
- Shrimp Scampi with Angel Hair Pasta
- English Pea Salad
- Tropical Fruit Salad
- Creamy Broccoli with Bacon Alfredo
- Brioche French Toast Breakfast Casserole
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
As an Amazon Associate I earn from qualifying purchases.
Storage Options
- Leftover lasagna roll-ups can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave until warmed through.
- You can also freeze the unbaked roll-ups for up to 3 months. Thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Yes! Prepare the unbaked casserole, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
No, simply defrost the frozen spinach and then gently squeeze out the excess water from it before adding to the bowl of ricotta.
More Delish Ideas
Cheesy Spinach Lasagna Roll Ups
Equipment
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
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.
Leave a Reply