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 9 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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4.93 from 13 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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31 comments

  1. 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!

  2. 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!

  3. Made these tonight, and they were a hit! Even my selective 7 and 10 year old ate them! Used Rao marinara and assembled a couple of hours ahead of time. Will definitely make this again, maybe doubling and freezing?

  4. This was so good and easy to make. Have an extra portion in the freezer ready to go when I’m short on time.

  5. I left out the garlic and added lemon zest to the filling.  Really good, thank you ! 

  6. Sooo good!! Even my husband (who thinks no meal is complete without meat) loved these. Will definitely make again!

  7. These were amazing. Their presentation was great matched by their heartiness. Add that they were fun to make. Will definitely be making these again. Wish I could add a picture to this comment because they looked beautiful.

  8. Loved these, I probably used a bit more sauce, Used 2% cottage cheese and only a few teaspoon total of parmesan, and the lower fat mozzerella. They were a favorite version of the roll up. I have extra spinach and artichokes and may make another batch to freeze, or make a topping for chicken or fish…I found Reeses “recipe ready artichokes”too–that made this really easy to do–already chopped up nicely. A favorite I would make for company.

  9. Delicious weeknight meal!  There were even leftovers for lunch the next day!  Thank you for all of your amazing recipes!  My newlywed daughter says all the time that you taught her to cook!  She has all of your cookbooks and follows the recipes exactly!  She always says that she doesn’t know what she would do without your cookbooks! 🙂  Thank you again!!

  10. This was great. I used fresh baby spinach and used kitchen shears to chop, chop, chop it in the colander. When mixed with the wet ricotta cheese it folded in perfectly. I forgot the egg too and the mix was totally fine. I also used shredded parmesan because that was much cheaper for some reason at the store than grated and that also worked out fine. 

  11. Made this for dinner! We had some mushrooms that were near the end of their life, so we added sautéed mushroom and onions and it was darn good.

    Didn’t even miss meat.

    So filling. Definitely will be making again!

  12. My husband and I liked this. The 13 y/o squished out the filling and ate the pasta. Can’t win them all!

    One thing I did was I cooked some extra lasagna noodles as I had a lot of leftover filling. By adding in the rest of the can of artichokes I was able to make 12 rolls. I’ve got a meal of six roll-ups frozen for a future weeknight when I don’t want to cook. YES!

  13. We had these for dinner last night and they were absolutely delicious. My whole family enjoyed them. I actually prepped them the night before and left instructions for my husband to bake them when he got home from work. Super simple, nutritious and delicious. I absolutely love your website and the healthy alternatives and variations you provide.

  14. Delicious and easy to make. So much flavor. Will be making again. 

  15. My family really liked this meal! The only critique was to add more artichokes. 

  16. Can this be made with no-boil lasagna noodles?

  17. Recently been diagnosed with AFib, so I’ve been looking for very healthy recipes. I made this tonight, and it was really good. Thank you so much,.

  18. A frozen box of spinach is 10 ounces. Your recipe calls for 5 ounces? An entire box (10 ounces) thawed and squeezed is less than 1/2 cup. I just used the whole box. I have a pet peeve for recipes that only call for a portion of the container.

  19. Can these be baked in the airfryer oven?
    I can’t wait to try these.

  20. FYI I think you left something out. Sauce on the bottom before assembling. Then you can say “ladle the rest of sauce” Just letting you know early in the game.

  21. Says it makes 9 earlier in the recipe and then ingredients list say only use 8 pieces of pasta, and in the instructions the pictures only show 8 and yield said 8.

  22. These look so delicious! Can’t wait to try them.  Hope you’ll come up with more recipes for things to do with frozen artichokes.