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Spinach Lasagna Rolls are everything you love about lasagna, but EASIER! Individual portions make a great lunch or weeknight dinner.
Everyone loves a classic Lasagna, but sometimes it’s fun to switch it up. Whether you make these spinach lasagna rolls, Skillet Lasagna, or Lasagna Soup, they taste great with a side of Cheesy Garlic Bread!
just like lasagna, but easier!
When it comes to dinner recipes, I’m all about quick and easy. I love recipes that are easy, simple, and family-friendly.
These cheesy spinach lasagna rolls fulfill all of those requirements, and they’re delicious to boot! They have all the tastiness of lasagna, but they’re even easier to make, and perfectly portioned in individual serving sizes.
This is a vegetarian meal that’s still hearty and filling. You won’t even miss the meat! The savory ricotta filling, packed with mozzarella, parmesan, and chopped spinach is seriously out of this world.
Classic Lasagna is a layered dish using lasagna noodles, ricotta, red sauce often with meat, and parmesan cheese, but I know these spinach lasagna roll ups will be a hit with the whole family, even the kiddos!
making Lasagna Roll Ups
Lasagna rolls are so easy to make, and are just as delicious as a full-blown Lasagna!
PREP. Preheat the oven to 350°F.
Cook the lasagna noodles according to the package directions. Drain and lay flat on wax paper to cool. Steam and chop the spinach.
CHEESE MIXTURE. In a medium bowl, combine spinach, ricotta, eggs, parmesan, garlic powder, salt, pepper, and 1 cup of mozzarella cheese.
ROLL. Spread 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish.
Spoon the ricotta mixture over the surface of each noodle, spreading about ¼ inch thick. Gently roll up each noodle and place them seam side down in the prepared baking dish.
BAKE. Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese. Bake for 35-40 minutes, or until the cheese is melted and bubbly.
Optional: garnish with fresh basil or parsley.
Add cooked ground meat. Brown some ground beef, ground sausage, ground chicken, or turkey (about ½ -1 pound of meat).
- Heat a skillet and add ground meat to the skillet.
- Use a spatula to cook and crumble the meat until browned.
- Drain excess oil and sprinkle on the lasagna strips after you have added the ricotta mixture.
- Roll and bake.
Add vegetables. Add more flavor and nutrients by mixing in extra veggies: chopped or shredded carrots, zucchini, broccoli, or bell pepper. Mix it into the ricotta cheese mixture and spread it onto the pasta.
How to steam spinach. Fill a sauce pot with about 2 inches of water. Add the steaming basket along with the spinach. Cover with a lid and steam for 2-3 minutes or until the spinach has wilted.
- Make a steaming basket using a skillet, a metal colander, and a small lid.
- Fill the skillet with ½ inch of water. Place the metal colander in the skillet. Add in the spinach and place the small lid inside the colander to cover the spinach. Cook until just wilted.
Make ahead of time. Assemble everything and then store it in the fridge, unbaked for 1-2 days. Bake Lasagna Rolls the day they will be served.
Make a great freezer meal. Making an extra pan for the freezer is always such a great way to save time on busy days. To freeze, assemble everything exactly the same, cover the pan with plastic wrap and foil, and put it in the freezer. It will store for up to 3 months.
- Thaw in the fridge for 24 hours before baking. This will help them cook more evenly and prevent the outside of the noodles from drying out.
- Once thawed, bake as directed in the instructions. To bake without thawing, add about 15-20 minutes to the baking time.
STORE. Cover leftovers with aluminum foil or put them in an airtight container and store them in the fridge. They will last 3-4 days.
Runny marinara sauce or wet lasagna noodles can result in a watery mess so you want to make sure you use a thicker marinara sauce and that you drain your noodles and lay them out to dry on a piece of parchment or wax paper.
Of course! You could add cooked ground beef, ground sausage, or turkey on top of the ricotta. We recommend about ½ -1 pound of meat.
For more cheesy recipes, check out:
- Cheesy Spinach Rollups
- Spinach and Artichoke Grilled Cheese
- Cheesy Mac and Cheese
- Red Cheese Enchiladas
- Hot Ham and Cheese Rollups
Spinach Lasagna Rolls Recipe
- 1 package lasagna noodles
- 32 oz ricotta cheese
- 4 cups spinach fresh
- 2 eggs
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded mozzarella cheese divided
- 24 oz marinara sauce
- Preheat the oven to 350°F.
- Cook the lasagna noodles according to the package directions. Drain and lay flat on wax paper to cool.
- Steam and chop the spinach.
- In a medium bowl, combine the ricotta, spinach, eggs, parmesan, garlic powder, salt, pepper, and 1 cup of mozzarella cheese. Spread 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish.
- Spoon the ricotta mixture over the surface of each noodle, spreading about ¼ inch thick. Gently roll up each noodle and place it in the prepared baking dish.
- Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese.
- Bake for 35-40 minutes, or until the cheese is melted and bubbly.
Nutrition information is automatically calculated, so should only be used as an approximation.
I completely agree with you! I’m all about quick and easy dinner recipes for sure! Can’t wait to try this one!! Thanks for sharing Alicia! Head over to The Baker Upstairs to see more of her amazing recipes!