Spinach and Cheese Lasagna Roll-Ups are a delicious, healthy twist on classic lasagna! This simple-to-make recipe is loaded with spinach and creamy cheese and then baked in a homemade marinara sauce. It’s perfect for a weeknight meal and wonderful to serve when you’re entertaining.
And if you’re in a pasta mood, try this Easy One Pot Lasagna Soup and my Three Cheese Stuffed Pasta Shells.
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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 Baked 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.
How To Make Spinach And Cheese Lasagna Roll Ups
Ingredients
- To make the filling, you’ll need frozen spinach (with the liquid all squeezed out), parmesan cheese, ricotta cheese, mozzarella cheese, egg, salt, and pepper.
- To wrap this yummy filling up, I use standard lasagna pasta noodles.
- For the sauce, it’s just canned tomatoes, onion, garlic, dried basil, dried thyme, dried oregano, and sugar.
Recipe Variations
- Cottage cheese can be used instead of ricotta cheese for a high-protein and creamier swap.
- Feel free to use Italian seasoning in place of the individual dried herbs.
- Add sauteed veggies like mushrooms, bell pepper, and onions for loaded vegetarian lasagna roll ups.
Step By Step Instructions
- 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 the seam-side in the baking pan. Cover with foil and bake.
- Uncover and bake until golden brown. Sprinkle with fresh parsley and serve.
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Frequently Asked Questions And Answers
Yes! Assemble the roll ups then refrigerate them for up to 24 hours. When 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, thaw and squeeze out all the liquid before making the filling.
After cooking the noodles, rinse them in cool water and lay them on a clean kitchen towel.
Any leftovers can be stored 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 warm.
What To Serve With Homemade Lasagna Roll-Ups
Oh, the ways to serve this feel-good dish! Pair it with a fresh green salad and Creamy Vinaigrette Dressing for a weeknight dinner. If you’re feeding a crowd, serve it with Homemade Meatballs. It’s delicious next to Crock Pot Balsamic Brown Sugar Pork Roast if you’re hosting a dinner party. And if you’re entertaining during the holidays, try it with this Easy London Broil.
Craving More? Try These Wholesome Pasta Recipes
If you tried this Spinach And Cheese Lasagna Roll Ups Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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
- Cottage cheese can be used instead of ricotta cheese for a high-protein and creamier swap.
- Feel free to use Italian seasoning in place of the individual dried herbs.
- Add sauteed veggies like mushrooms, bell pepper, and onions for loaded vegetarian lasagna roll ups.
- 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.
Nutrition
This post was originally published in October 2011 and updated in March 2023.
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
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!