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Spinach and Cheese Lasagna Roll Ups are a delicious, healthy twist on classic lasagna!
This is a simple-to-make recipe loaded with spinach and creamy cheese, then baked in a homemade marinara sauce. It’s perfect for a weeknight meal and wonderful to serve when you’re entertaining.
Who knew you could turn classic lasagna into a fun, nutritious, feel-good, cozy comfort food? Me! You need to trust me on this. This recipe for Spinach And Cheese Lasagna Roll Ups even took me by surprise the first time I made it, and that was years ago. I’ve been making it ever since.
Why You’ll Love Spinach And Cheese Lasagna Roll Ups
- Easy to make with just a few simple ingredients, this dish comes together in minutes and only takes 30 minutes to bake.
- It’s versatile and super easy to customize with your favorite ingredients.
- This recipe can be made ahead of time and is freezer friendly so that you can serve it whenever you want.
- Like my Lasagna Soup recipe, this is a fun new way to eat lasagna but with a veggie vibe that’s great to serve on its own or with chicken, turkey, steak, or seafood.
What You Need To Make Spinach Cheese Lasagna Roll Ups
- Lasagna Pasta Noodles
- Frozen Spinach – thawed and all liquid squeezed out
- Parmesan Cheese
- Ricotta Cheese – cottage cheese can be substituted
- Mozzarella Cheese
- Egg
- Canned Tomatoes
- Garlic
- Dried Basil, Thyme, and Oregano – Italian seasoning mix can be used
- Sugar
- Kosher Salt
- Fresh Cracked Pepper
- Fresh Parsley – fresh basil can be used as well for garnish
- 9 x 11-inch baking dish
Scroll down for measurements and ingredients
Steps And Tips To Make This Recipe
- Gather all the ingredients and heat the oven to 350 degrees,
- Cook the lasagna noodles in boiling salted water. Cook a couple of extra noodles in case one breaks.
- Make the filling. Don’t forget to add salt and pepper, as the ricotta or cottage needs seasoning.
- Prepare the sauce. Use good tomatoes, like San Marzano, for the best flavor.
- Assemble the roll ups with the ricotta mixture and place seam side down in the baking pan.
- Cover with foil and bake.
- Uncover and bake until golden brown. Sprinkle with fresh parsley and serve.
Frequently Asked Questions And Answers
Yes! Assemble the roll ups then refrigerate them for up to 24 hours. When you’re ready to bake, just pour the sauce over the top and bake per the recipe instructions.
The combination of mozzarella and Parmesan works best, but you can also use fontina or provolone.
Absolutely. If using frozen, make sure to thaw and squeeze out all the liquid before making the filling.
After cooking the noodles, rinse them in cool water, then lay them out on a clean kitchen towel.
How To Store And Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a lasagna roll in a microwave-safe dish and heat until warmed through.
What To Serve With Spinach Lasagna Roll Ups
Oh, the ways to serve this feel-good dish! Here are some of my favorites:
- Weeknight Dinner – with a fresh green salad and Creamy Vinaigrette Dressing or Easy Caprese Salad, Puffed Pastry Cheese Straws, or Garlic Knots.
- Feeding A Crowd – as a hearty side with Grilled Lemon Chicken Breasts, Air Fryer Salmon, or Homemade Meatballs.
- Dinner Party – as the main dish with Spinach Pear Salad or a side with Crock Pot Balsamic Brown Sugar Pork Roast.
- Holiday Entertaining – serve on a holiday buffet with Air Fryer Turkey Breast, Crock Pot Turkey Breast, Crock Pot Bourbon Meatballs, or Easy London Broil.
Craving More? Try These Yummy Recipes
- Easy Ravioli Lasagna Bake
- Chicken Alfredo Casserole
- Creamy Stovetop Cheese Tortellini
- Creamy Italian Sausage Pasta
Ingredients
Homemade Marinara.
- 1 tablespoon olive oil
- 1 28 ounce can crushed San Marzano tomatoes
- ½ cup chopped onion
- 2 cloves minced garlic
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 tablespoons sugar
Filling
- 8-10 lasagna pasta noodles
- 1 10 ounce box frozen spinach (thaw and drained well with liquid squeezed out)
- 1 15 ouonce carton Ricotta cheese (or 2 cups of cottage cheese)
- ½ cup grated Parmesan cheese.
- ½ cup shredded mozzarella cheese.
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
Instructions
Homemade Marinara
- Heat olive oil in a dutch oven. Add the onion and cook on medium until soft. Add garlic and cook for 1 minute.
- Add crushed tomatoes, oregano, basil and thyme, and sugar. Stir and turn down the heat to low and simmer for 10 minutes.
Lasagna Rolls
- Heat the oven to 350 degrees.
- Bring a large pot of water to a boil and add salt. Place 8 to 10 lasagna noodles in the water and cook until al dente. Drain, rinse in cool water, and lay flat.
- While the water is boiling, make the filling. In a medium-size bowl, add ricotta, ¼ cup Parmesan, ¼ cup of mozzarella, egg, spinach, salt, and pepper. Blend well.
- In a casserole dish, add ½ of sauce. Spoon filling down the middle of each noodle and roll up. Place the lasagna roll, seam side down in the baking dish.
- Spoon the remaining sauce over the rolls and top with the rest of the Parmesan and mozzarella cheese.
- Cover and bake for 20 minutes. Uncover and bake for another 10 minutes.
- Remove from the oven and let rest for 10 minutes. Sprinkle with fresh parsely or basil if desired and serve.
Video
Notes
Nutrition
This post was originally published in October 2011 and updated in March 2023.
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Going to try this one soon. Will be great for vegetarian daughter as well as the rest of us.]jj
Sounds yummy! I can't wait to try this!