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–+ servings

Spinach Lasagna Roll-Ups

Rose
Spinach Lasagna Roll-Ups are a comforting Italian-inspired dish made with creamy ricotta, mozzarella, and Parmesan cheese blended with chopped spinach, rolled inside tender lasagna noodles, and baked in rich marinara sauce. Perfectly portioned and easy to serve, they’re ideal for weeknight dinners or special family meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 6 roll-ups
Calories 380 kcal

Equipment

  • large pot for boiling noodles
  • skillet for sautéing garlic
  • large mixing bowl
  • 9×13-inch baking dish
  • aluminum foil for covering while baking

Ingredients
  

  • 12 lasagna noodles
  • 1 tbsp olive oil
  • 2–3 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and drained well
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 24 oz marinara or spaghetti sauce
  • salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper or lightly oiled foil to prevent sticking.
  • Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. In a large bowl, combine drained spinach, ricotta cheese, 1½ cups mozzarella, Parmesan cheese, garlic mixture, salt, and pepper. Mix until smooth and evenly combined.
  • Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish. Spread 2–3 tablespoons of filling over each noodle, roll tightly, and place seam-side down in the dish. Repeat with remaining noodles.
  • Pour remaining marinara sauce over the roll-ups. Sprinkle with remaining mozzarella and extra Parmesan cheese.
  • Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly. Let rest 5–10 minutes before serving.

Notes

Be sure to drain spinach thoroughly to prevent excess moisture. You can assemble the roll-ups up to 24 hours in advance and refrigerate before baking. For a lighter version, use part-skim ricotta and mozzarella. Let the dish rest 5–10 minutes after baking for easier serving.

Nutrition

Calories: 380kcalCarbohydrates: 38gProtein: 20gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 620mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 3500IUVitamin C: 8mgCalcium: 350mgIron: 2mg
Keyword easy baked pasta, ricotta spinach pasta, spinach lasagna roll-ups, vegetarian lasagna
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