Spinach Artichoke Lasagna Roll-ups

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Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna. They are also great for meal prep and freezing.

Spinach Artichoke Lasagna Roll Ups
Spinach Artichoke Lasagna Roll-ups

We love comforting pasta dishes, like Instant Pot Baked Ziti and Spaghetti Carbonara, and lasagna roll-ups are some of our favorites. I have so many versions of them that they are always in our family’s rotation. These Spinach and Artichoke Lasagna Roll-Ups are adapted from my Spinach Lasagna Roll-Up recipe. These new vegetarian lasagna rolls have more filling, plus artichokes, making them perfect for Spring. See more dinner ideas here.

Spinach Artichoke Lasagna Roll Ups

How to make lasagna roll ups

Lasagna roll ups are so much easier and faster than making a tray of lasagna and since they are individual, the portion control is easier too. These healthy spinach lasagna roll-ups have the same ingredients you would find in a traditional lasagna with the addition of spinach and artichokes.

  1. Start by cooking the noodles according to package directions for al dente, then drain.
  2. Combine spinach, artichokes, ricotta, Parmesan, egg, garlic, salt and black pepper.
  3. Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  4. 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 8 rolls.
  5. To serve, ladle a little sauce on the plate and top with lasagna roll.

What to Serve with Lasagna Roll-Ups

These cheesy lasagna roll-ups would be excellent with an arugula salad or garlic knots.

How to Meal Prep and Freeze

These lasagna roll-ups are great to make ahead. Once they are prepped, cover the dish with foil, refrigerate for up to a day, and then bake when ready. You can also freeze the entire container before baking. To cook, thaw overnight in the refrigerator and then follow the baking directions.

Lasagna roll-ups reheat well, making them great for leftovers. They will keep in the fridge for up to 4 days, or you can freeze cooked rolls for up to three months.

artichoke and spinach lasagna fillinglasagna noodles with artichoke and spinach fillingSpinach and Artichoke Lasagna RollsSpinach Artichoke Lasagna Roll Ups

More Lasagna Recipes You’ll Love:

Spinach Artichoke Lasagna Roll Ups
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4.96 from 21 votes
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Spinach Artichoke Lasagna Roll-up

250 Cals 15 Protein 48 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 8 servings
COURSE: Dinner, Meal Prep
CUISINE: Italian
Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna.

Ingredients

  • 2 cups homemade marinara sauce, (or jarred) plus more for serving
  • 8 uncooked lasagna noodles, wheat or gluten-free
  • 5 oz package frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
  • 5 ounces canned artichoke hearts, drained and chopped fine
  • 15 oz part skim ricotta cheese, I like Polly-o
  • 1/2 cup grated Parmesan cheese
  • 1 clove minced garlic
  • 1 large egg
  • kosher salt and fresh pepper
  • 1/2 cup part-skim mozzarella cheese, shredded
  • optional parsley for garnish

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.
  • Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
  • Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
    artichoke and spinach lasagna filling
  • 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 and the rolls are heated through. Makes 8 rolls.
  • To serve, ladle a little marinara sauce on the plate and top with lasagna roll.

Notes

How to Meal Prep and Freeze
These lasagna roll-ups are great to make ahead. Once they are prepped, cover the dish with foil, refrigerate for up to a day, and then bake when ready. You can also freeze the entire container before baking. To cook, thaw overnight in the refrigerator and then follow the baking directions.
Lasagna roll-ups reheat well. They will keep in the fridge for up to 4 days, or you can freeze cooked rolls for up to 3 months.

Nutrition

Serving: 1roll, Calories: 250kcal, Carbohydrates: 48g, Protein: 15g, Fat: 9g, Saturated Fat: 4.5g, Cholesterol: 48mg, Sodium: 376.5mg, Fiber: 3g, Sugar: 5g
Keywords: lasagna recipe, lasagna roll ups, spinach and artichoke

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44 comments

  1. I want to make this dish, but there are three of us and two of them have good appetites. How many rolls should I make? Hard to tell how many per serving. Thanks

  2. This was great!   Takes the guesswork out of portion size, too.

  3. This looks delicious! I cannot eat ricotta, do you have a recommendation for a substitute? I was thinking cottage cheese but not sure if that would be too runny.  

  4. Hello.
    Do you know the added sugar amount or how I would calculate it? I’m trying to enter thr information into the weight watcher app to figure out the points.

    Thanks!

  5. In the blog post it says it makes 9 rolls, but in the recipe card it says it makes 8 rolls! I’m going to follow the recipe card 🙂 thanks for everything you do! You’ve helped me lose over 35 pounds so far!

  6. Delicious! My husband did not realize there wasn’t meat in them (the artichokes mimicked chicken). Question: I am going to double the recipe and was wondering, can I make these lasagna rolls ahead of time and freeze without the sauce? Then when I’m ready to use, I can pull out what I want and set up with the sauce at that point. 

  7. Soooo yummy. Just made this tonight for my family and decided to add some ground meat to the marinara sauce to make a nice meat sauce. It went great with this dish. Not sure what the calorie difference is but it was amazing. 

  8. Followed the recipe exactly, and these were awesome! My husband enthusiastically described these as “one of the best things we’ve had in awhile!” He ate three roll ups 🙂 I ate one but felt satisfied! (And we’ve happily eaten the leftovers!) Thanks for your great recipes. They really help me stay on track with my health goals!

  9. I absolutely loved this recipe! I didn’t change anything except I added ground turkey into the marinara sauce! Delicious 

  10. Absolutely delicious; made with Barilla whole grain lasagne noodles which scan at 0 on the WW app. Think that lowers the per portion points to 5 (4.625). Every point counts on this new plan. Plus I got an extra point due to the tomatoes! Thank you so much Gina!

  11. I absolutely love Skinnytaste Lasagna roll ups but my doctor has recently recommended going gluten free.

    Has anyone found a brand of gluten free lasagna noodles that successfully roll? My first attempt they fell apart. I did a whole lasagna with the no bake but it isn’t the same!