Spinach And Cheese Lasagna Roll Ups

Spinach and cheese lasagna rolls 3 2 1 topped with marinara sauce and melted cheese, garnished with fresh parsley on a white plate

5 from 1 vote

Spinach And Cheese Lasagna Roll Ups

Spinach and Cheese Lasagna Roll Ups are a delicious, healthy twist on classic lasagna! Simple to make recipe loaded with spinach and creamy cheese, then baked in an easy-to-make homemade marinara sauce. It's perfect for a weeknight meal and wonderful to serve when you're entertaining.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 224kcal

Author: Donya Mullins

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

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.

Storing and Reheating 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.

Nutrition