Everything you love about a lasagna, but EASIER! With a delicious spinach and three-cheese mixture rolled up in lasagna noodles and smothered in marinara sauce, whats not to love?!
just like lasagna, but easier!
When it comes to dinner recipes, I’m all about quick and easy. If it takes too long, or it’s too complicated, I just can’t make myself put the time into it. 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.
Surely it will be a hit with the whole family, even the kiddos!
tips for making Lasagna Rolls:
Cook lasagna noodles and lay flat on wax paper to cool.
Combine remaining ingredients, aside from the marinara sauce, to create the cheesy filling. (Note: The 4 cups of spinach is 4 cups of raw spinach before it is steamed. But feel free to use more or less.)
Spread the ricotta mixture on the cooled noodles, and then roll them up into cute little bundles. Be gentle as you’re rolling, so the filling doesn’t squish out the sides.
Add your lasagna rolls to a baking dish with 1 cup of marinara sauce in the bottom of the dish, and top them with remaining marinara sauce and mozzarella cheese. More cheese is always a good thing!
Bake in the oven until they’re melty and gooey, about 35 minutes, and then dig in!
These really are so easy and can be changed up based on the fillings you want to use. Instead of cheese and spinach you could also do cheese and chicken or even cheese and sausage. So many possibilities!
an awesome make-ahead/freezer meal
Lasagna rolls can be made ahead of time and will still taste great. You can assemble everything and then store it in the fridge, unbaked, and bake them the day they will be served. I suggest only making it 1-2 days ahead.
It also makes 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 it, I 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.
The best way to cook your lasagna rolls that are frozen is to let them thaw in the fridge for 24 hours before baking them. This will help them cook more evenly and prevent the outside of the noodles from drying out.
Once they thaw out, bake them as directed in the instructions. If you want to bake them without thawing them first then add about 15-20 minutes to the bake time.
Whatever leftovers you have, cover them with aluminum foil or put them in an airtight container and store them in the fridge. They will last 3-4 days.
I love that these lasagna rolls have three different kinds of cheese – it adds so much great flavor. They were a huge hit with both of my kids and my husband, and will definitely be added to our regular dinner rotation.
They’re perfect for a busy night, and the leftovers are fantastic too. If you love easy recipes as much as I do, this is definitely a must-make recipe!
This recipe goes great with:
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
- Cheesy Penne Pasta
Lasagna Rolls Recipe
- 1 package lasagna noodles
- 32 oz ricotta
- 4 cups spinach fresh, steamed and chopped
- 2 eggs
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups shredded mozzarella cheese divided
- 24 oz marinara sauce
- Preheat the oven to 350.
- Cook the lasagna noodles according to the package directions. Drain and lay flat on wax paper to cool.
- In a medium bowl, combine the ricotta, spinach, eggs, parmesan, garlic powder, salt, pepper, and 1 cup 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 in the prepared baking dish.
- Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese.
- Bake 35-40 minutes, or until the cheese is melted and bubbly.
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!