These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals.
Spinach Lasagna Roll Ups
Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It’s also a great way to get your kids to eat spinach and no one will miss the meat!
I personally find one to be filling enough for me, served with a crisp green house salad on the side (the House Salad with Love from my first cookbook is my go-to!). My husband can easily eat two or three, so be sure to make enough!
Spinach Lasagna Roll Ups Video
How to freeze lasagna rolls:
These are also freezer-friendly and easy to make ahead for the week for batch cooking. You can freeze them individually or casserole style. A great dish to bring to new Moms!
- Individually frozen – Follow the assembly directions but instead of preparing it in a 9×13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place 1 cup of tomato sauce in the bottom of a 9×13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350F for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
- Casserole-style freezing – Follow the assembly directions completely but do not preheat the oven. Once covered with foil, instead of baking the dish, place it in the freezer to freeze. To serve: Thaw in the refrigerator for 36-48 hours before serving, and follow the baking directions exactly. OR leave frozen and bake dish for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
You may also like:
- Three Cheese Zucchini Lasagna Rolls
- Butternut Squash and Spinach Lasagna Rolls
- Mushroom Kale Lasagna Rolls
- Noodle-less Zucchini Rollatini
- Noodle-less Zucchini Lasagna
Spinach Lasagna Rolls
Ingredients
- 2 cups homemade marinara sauce, plus more for serving
- 9 uncooked lasagna noodles, wheat or gluten-free
- 10 oz package frozen chopped spinach, thawed and squeezed well
- 15 oz part skim ricotta cheese, I like Polly-o
- 1/2 cup grated Parmesan cheese
- 1 large egg
- kosher salt and fresh pepper
- 9 tbsp about 3 oz part skim mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
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Photo credit: Laura A Beautiful Plate
I doubled this recipe and also the marinara sauce recipe and put smaller portions into small foil pans and froze for my father in law to have later. It is great! Thanks for all the hard work making these awesome recipes!
Husband requests that I finally use my triple pan. I am going to make 3 types of lasagna rolls.
Any thoughts on how many might fit in each section? I don’t know how large they are when rolled. Think 6 each but…..
https://www.amazon.com/Chicago-Metallic-26783-Professional-12-5-Inch/dp/B00WDZOPII/ref=asc_df_B00WDZOPII/?tag=hyprod-20&linkCode=df0&hvadid=198075681105&hvpos=&hvnetw=g&hvrand=12954095494586848737&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9030049&hvtargid=pla-322390886831&psc=1
We absolutely love this!
I have made this recipe at least 15 times. Â That’s how much we love it. Â Sometimes I make it as is. Other times I brown some turkey sausage and crumble it on before rolling. Â It is so easy to freeze. I follow Gina’s advice for freezing on a cookie sheet for 30 min. then put in a freezer bag. Â So easy for weeknight meals that way. Â I still haven’t tried the butternut yet. Â That’s next!
Can I prep this without cooking, keep in fridge, and then cook the next night?
I love making these. Can you replace the tomato sauce with alfredo?
This was a hit! Â Very tasty and satisfying! Â Definitely will make again!Â
Loved this recipe! Made one great addition, I chopped up Portobello mushroom and sautéed it in red wine, small amount of butter and olive oil. I added some of the tomato sauce, then placed some on top of the cottage cheese and spinach. I doubled the tomato sauce filling, so you have some for the bottom on the pan and some for inside and a little for on top. Great recipe! Used for lunches and dinner, served with a salad. Yum!
Will these work with fresh spinach?
Sure just wilt it first
Love this have made several times. Â Great freezer meal. Â Very flexible with the individual servings. Family fave!
This was great!
I made the following modifications: 1. added half lb. browned Italian turkey sausage, roasted garlic cloves and fresh basil to 24 oz. Rao’s marinara 2. was able to get 10 total rolls and froze half (prior to baking) 3. baked for 35 min. covered with foil and then broiled until cheese was brown. Easy!
These were wonderful! I loved the cheesiness and so easy to make! My husband loves meat for each dinner, so I added three fourths pound of lean ground beef and they were great. I could have used half a pound easily. I will make these againÂ
If we are a white sauce people, how would you suggest making that sauce instead?
You can try this one https://www.skinnytaste.com/butternut-squash-and-spinach-lasagna/
Excellent recipe enjoyed by everyone who has tried it. It’s very adaptable and in our meal rotation.  The last time I made it, I only had fresh spinach. So, I sautéed onions and garlic with the spinach to cook it down. Added nice flavor to already great recipe!