Go Back
+ servings

Spinach & Cheese Lasagna Rolls

Simple comfort food that's also a “veggie” dish so you can add a meat on the side if you want.
Course Main Course, Pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Donya | asouthernsoul.com


Homemade Marinara.

  • 1 large can of crushed San Marzano tomatoes
  • 1 med can of tomato sauce.
  • 1/2 large onion , finely copped.
  • 2 cloves garlic , minced
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 2 tablespoons sugar


  • 1 box of spinach (drain well and squeeze out all the liquid)
  • 1 carton of Ricotta cheese (or 2 cups of cottage cheese)
  • 1/2 cup grated Parmesan cheese.
  • 1/2 cup mozzarella cheese.
  • 1 egg , beaten
  • salt and pepper


Homemade Marinara

  • Heat about a tablespoon of olive oil in dutch oven. 
  • Add onion and cook on medium until soft. 
  • Add garlic and be careful not to burn. 
  • Add all the other ingredients. 
  • Simmer for 10 to 15 min and season with s/p.

Lasagna Rolls

  • Bring a large pot of water to a boil and add plenty of salt.
  • Place 6 to 8 lasagna noodles in the water and cook until al dente. Drain and lay flat.
  • While the water is boiling make the filling.
  • Mix all filling ingredients together well. When I use cottage cheese, I process the mixture with my handy dandy hand blender for a smoother consistency.
  • Heat oven to 350 degrees.
  • In a casserole dish, add about 1/2 of sauce.
  • Lay out noodles and cut each in half.
  • Spoon filling down the middle of the noodle and roll up.
  • Place, seam side down in the baking dish.
  • Spoon remaining sauce over the rolls and top with 1/2 cup of each - Parmesan and mozzarella cheese. Add more cheese if you want...that's what I do.
  • Cover and bake for 20 minutes.
  • Uncover and bake another 10 minutes.