If you’re looking for a comforting yet lighter twist on a classic, you’re going to adore this Spinach Lasagna Roll-Ups Recipe. These roll-ups are packed with creamy ricotta, tender spinach, and just the right amount of cheesy goodness all wrapped up in perfectly cooked noodles. I absolutely love this dish because it’s easy to prepare, elegant enough for a dinner party, and the flavors seriously sing together. Stick with me—I’ll walk you through every step so your Spinach Lasagna Roll-Ups come out delicious every single time!
Why You’ll Love This Recipe
- Perfectly Portion-Controlled: Each roll-up is a neat, individual serving, making it easy to enjoy without overdoing it.
- Family Friendly: Even my pickiest eaters can’t resist these cheesy, spinach-filled rolls—it’s a great way to sneak in veggies.
- Make-Ahead Friendly: You can assemble it ahead and bake when ready, which is a lifesaver on busy nights.
- Versatile and Delicious: Whether you use regular or gluten-free noodles, or tweak the cheese blend, these roll-ups adapt beautifully.
Ingredients You’ll Need
The ingredients come together simply but pack lots of flavor and texture. I like to use good-quality ricotta for creaminess and fresh-tasting Parmesan to brighten the whole dish up. Don’t skip squeezing out your thawed spinach — that little step makes a huge difference in the final texture.
- Homemade marinara sauce: Using homemade brings vibrant, fresh tomato flavor, but store-bought works too.
- Lasagna noodles: Wheat or gluten-free noodles both work here; just pick your favorite brand and check cooking times.
- Frozen chopped spinach: Thaw and squeeze well to avoid soggy filling.
- Part-skim ricotta cheese: For creamy texture without too much fat.
- Grated Parmesan cheese: This adds a sharp, savory kick.
- Large egg: Acts as a binder so the filling holds together nicely.
- Kosher salt and fresh pepper: Simple seasoning to balance flavors.
- Part-skim mozzarella cheese: Shredded on top for that melty, golden finish.
Variations
I like to keep this recipe flexible depending on what I have on hand or dietary needs. You can easily swap out ingredients or boost flavors without losing the comforting lasagna appeal. Feel free to make it your own!
- Meat Lovers: Add cooked Italian sausage or ground beef to the ricotta-spinach mixture for an extra hearty version—I tried this once when entertaining, and everyone loved it!
- Vegan Twist: Use dairy-free ricotta alternatives and mozzarella, plus a flax egg to bind instead of a chicken egg; it’s surprisingly delicious.
- Extra Veggies: Mix in sautéed mushrooms or roasted red peppers with the spinach for more depth.
- Spicy Kick: Stir a pinch of red pepper flakes into the sauce or cheese mix for a little heat that wakes up the dish.
How to Make Spinach Lasagna Roll-Ups Recipe
Step 1: Prep Your Sauce and Noodles
First things first, preheat your oven to 350°F. Ladle about one cup of your marinara sauce into the bottom of a 9×12-inch baking dish. This little layer prevents sticking and adds saucy flavor at the base. Cook your lasagna noodles according to the package directions until they’re tender but still slightly firm to the bite—overcooking makes rolling tricky. Drain well and lay them flat on a piece of wax paper or clean kitchen towel to dry; this helps the ricotta mixture stick without sliding off.
Step 2: Make the Spinach and Cheese Filling
While the noodles cool, combine your thawed, well-squeezed spinach with ricotta, Parmesan, and that egg in a medium bowl. Season with about ½ teaspoon kosher salt and a few turns of fresh black pepper. Mix everything gently but thoroughly. I discovered that squeezing excess liquid from the spinach ahead of time ensures your filling isn’t watery, which keeps your roll-ups perfectly creamy without sogginess.
Step 3: Roll It Up Carefully
Spread about ⅓ cup of your ricotta-spinach mixture evenly over each noodle. Don’t overload—trust me, the key here is a thin, even layer that’s easy to roll. Start rolling from one end, keeping it tight but gentle, then place each roll seam-side down in your sauce-lined baking dish. Repeat with all noodles. This part is fun, and it’s like rolling personalized lasagna sushi — just without the fish!
Step 4: Sauce and Cheese Finish
Ladle your remaining marinara sauce over the roll-ups, then top each one with about a tablespoon of shredded mozzarella. Cover the dish with foil to prevent the cheese from browning too fast and bake for 40 minutes. You’ll know it’s ready when the cheese is melted and the sauce is bubbling around the edges. Warning: your kitchen will smell amazing.
Pro Tips for Making Spinach Lasagna Roll-Ups Recipe
- Dry the Spinach Thoroughly: I once skipped squeezing the spinach and ended up with watery roll-ups—don’t make the same mistake!
- Cook Noodles Just Right: Cook until al dente because overcooked noodles are prone to tearing when rolling.
- Even Layer of Filling: Spread the ricotta mixture evenly; too thick and it won’t roll, too thin and it feels skimpy.
- Cover While Baking: Foil covering keeps moisture in and ensures the cheese melts perfectly without burning.
How to Serve Spinach Lasagna Roll-Ups Recipe
Garnishes
I love garnishing these roll-ups with a sprinkle of fresh basil or parsley for color and freshness, plus a little extra grated Parmesan if I’m feeling fancy. Sometimes a pinch of crushed red pepper flakes adds a nice contrast to the creamy filling.
Side Dishes
For sides, I usually go with a crisp green salad with a simple vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread is a classic that pairs perfectly too, especially if you’re feeding a crowd.
Creative Ways to Present
When I’ve served these at gatherings, I like arranging the roll-ups on a large platter with little dollops of marinara sauce between them and fresh basil leaves scattered around for a cozy, elegant look. Individual plates with a drizzle of extra sauce around the edge feel special and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftover roll-ups in an airtight container in the fridge, and they usually last 3-4 days. They reheat beautifully so you can enjoy them again without losing flavor or texture.
Freezing
I’ve frozen these roll-ups both before and after baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and bake covered until heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to keep them moist, for about 20 minutes or until warmed through. The cheese will melt back into that perfect texture, and you’ll feel like you’re eating fresh, not leftovers.
FAQs
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Can I use fresh spinach instead of frozen in this Spinach Lasagna Roll-Ups Recipe?
Yes, you can! If you use fresh spinach, sauté it gently until wilted and then squeeze out as much moisture as possible before mixing it into the cheese. This helps maintain the right consistency so your rolls aren’t soggy.
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Do I have to pre-cook the lasagna noodles for this recipe?
Most dry lasagna noodles require boiling ahead of time to soften, making rolling easier. However, if you’re using no-boil noodles, follow the package instructions—they may work but are trickier to roll due to texture differences.
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Is there a way to make this Spinach Lasagna Roll-Ups Recipe gluten-free?
Absolutely! Just swap the regular lasagna noodles for a gluten-free variety. Many brands cook up similarly and roll without issues. Just be sure to check cooking times and handle gently to avoid breakage.
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Can I prepare these roll-ups in advance?
You bet. Assemble your roll-ups and store them covered in the fridge for up to 24 hours before baking. This is perfect for busy days or when hosting—just pop it in the oven when you’re ready to serve.
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What’s the best way to reheat leftovers?
Reheat in the oven at 350°F covered with foil to prevent drying out. Microwave works in a pinch but can sometimes make the noodles tough, so I prefer the oven method for the best texture.
Final Thoughts
This Spinach Lasagna Roll-Ups Recipe has become one of my go-to dishes for gatherings and busy weeknights alike. It’s approachable, comforting, and because of the individual portions, it feels a little special without complicated work. I hope you enjoy making this as much as my family and I do—give it a try soon and watch your loved ones go crazy for it. Trust me, it’s a crowd-pleaser you’ll want to make again and again!
Print
Spinach Lasagna Roll-Ups Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 rolls
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spinach Lasagna Roll Ups are a wholesome and delicious twist on traditional lasagna, featuring tender noodles filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and baked to perfection with mozzarella cheese. Perfect for a comforting family meal or entertaining guests.
Ingredients
For the Sauce and Noodles
- 2 cups homemade marinara sauce (plus more for serving)
- 9 uncooked lasagna noodles (wheat or gluten-free)
For the Filling
- 10 oz package frozen chopped spinach (thawed and squeezed well)
- 15 oz part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Kosher salt and fresh pepper, to taste
For the Topping
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Ladle about 1 cup of marinara sauce evenly onto the bottom of a 9 x 12 inch baking dish to prevent the noodles from sticking and to add extra flavor.
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain the noodles well and lay them out to dry, ensuring no excess water remains, which could dilute your filling.
- Make the Filling: In a medium bowl, combine the thawed and well-drained chopped spinach, ricotta cheese, grated Parmesan, one large egg, 1/2 teaspoon kosher salt, and freshly ground black pepper. Mix thoroughly until evenly combined.
- Assemble the Roll Ups: Place a piece of wax paper on your countertop and lay the cooked, dry noodles out flat. Spread about 1/3 cup of the ricotta-spinach mixture evenly over each noodle. Carefully roll up each noodle and place seam side down into the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the lasagna rolls in the baking dish. Sprinkle approximately 1 tablespoon of shredded mozzarella cheese on top of each roll for a melty, golden finish.
- Bake: Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 40 minutes, or until the cheese is melted and bubbly.
- Serve: To serve, ladle a little extra marinara sauce onto individual plates and carefully place the lasagna roll ups on top. Enjoy warm.
Notes
- These Spinach Lasagna Roll Ups make a perfect weeknight family meal or an impressive dish for entertaining guests.
- For a gluten-free version, use gluten-free lasagna noodles.
- Ensure spinach is well squeezed to avoid excess moisture in the filling, which can make the rolls soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to add herbs like basil or oregano to the ricotta mixture for extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 253 kcal
- Sugar: 1 g
- Sodium: 285 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14.5 g
- Cholesterol: 28 mg
