Name: Spinach Lasagna Roll-Ups
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 28 ounces crushed tomatoes (canned); 3 cloves garlic, minced; 3 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley; Salt and pepper, to taste; 10 ounces frozen spinach, thawed and well drained; 15 ounces ricotta cheese; 2.5 cups mozzarella cheese, shredded (divide into 1 1/2 cups and 1 cup); 2/3 cup Parmesan cheese, shredded; 1 large egg; 12 lasagna noodles

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I grew up watching my mom roll up lasagna noodles like little savory cigars, and these Spinach Lasagna Roll-Ups are that comforting, saucy memory—streamlined for busy weeknights and perfect for feeding a crowd. They’re individual portions of classic spinach-and-cheese lasagna rolled into neat spirals, topped with tomato sauce and melty mozzarella. The result is easier to portion, quicker to serve, and somehow more fun than a slab of baked lasagna.

Why you’ll love this dish

This recipe gives you all the cozy flavors of lasagna with less fuss. Roll-ups bake faster than a layered lasagna and they’re excellent for make-ahead dinners, potlucks, and picky eaters who prefer a tidy portion. The ricotta-spinach filling keeps the rolls creamy and light, while the simple simmered tomato sauce adds brightness without overpowering the cheese.

“Comfort food that looks fancy — the kids loved unrolling their own portion and it reheats like a dream.” — A happy home cook

If you enjoy different lasagna styles, this variation pairs well with other spinach-forward dishes like the classic lasagna roll-ups for alternating weeknight menus.

Step-by-step overview

Make a quick tomato sauce by sautéing onion and garlic, then simmering crushed tomatoes with dried herbs.
Cook and cool lasagna noodles so they’re easy to handle.
Mix thawed spinach with ricotta, cheeses, and an egg to bind.
Spread filling onto each noodle, roll, and arrange in a baking dish.
Cover with sauce and mozzarella, then bake until bubbly and hot through.

This overview helps you work in stages: sauce first (it simmers while you prep), then noodles, then filling, then assembly and bake.

What you’ll need

Tomato Sauce:

1 tablespoon olive oil
1 medium onion, diced
28 ounce can crushed tomatoes
3 garlic cloves, minced
3 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
Salt and pepper, to taste

Filling:

10 ounce package frozen spinach, thawed and well drained
15 ounces ricotta cheese
2 1/2 cups mozzarella cheese, shredded (divide into 1 1/2 cups and 1 cup)
2/3 cup Parmesan cheese, shredded
1 large egg

Noodles:

12 lasagna noodles

Notes and substitutions:

If you prefer fresh spinach, sauté 10–12 ounces until wilted, cool, squeeze dry, and use the same amount by weight.
Swap part-skim ricotta for whole-milk ricotta for a richer filling.
Use gluten-free lasagna noodles if needed; cook according to package directions.
For a vegan version, try tofu-based ricotta and a plant-based mozzarella alternative; baking time is similar but texture will differ.

How to prepare it

Make the sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in crushed tomatoes, minced garlic, dried basil, oregano, parsley, and a pinch of salt and pepper. Reduce heat to low, cover, and simmer for at least 20 minutes. Stir occasionally.
Cook noodles: While sauce simmers, cook 12 lasagna noodles according to package directions until al dente. Drain and rinse briefly with cool water so they don’t stick. Lay noodles flat on a sheet of parchment or wax paper to cool.
Make filling: In a bowl, squeeze excess water from the thawed spinach (use a towel or squeeze in a strainer). Combine spinach, 15 ounces ricotta, 1 1/2 cups mozzarella, Parmesan, and 1 egg. Mix until even. Season with a pinch of salt and pepper.
Preheat oven: Set oven to 375°F (190°C).
Assemble roll-ups: Spoon about 1/4 cup of filling evenly along the length of each noodle. Starting at one end, roll the noodle tightly to the other end.
Arrange and top: Pour 1 cup of tomato sauce into the bottom of a 9 x 13-inch baking dish. Place rolled noodles seam-side down in the dish. Spoon remaining sauce over each roll. Sprinkle the top with the remaining 1 cup mozzarella.
Bake: Bake uncovered for 25 minutes, or until cheese is melted and the dish is hot throughout. Let rest 5 minutes before serving.

Short sentences and clear action verbs make the assembly stage a breeze. Keep a small bowl of water nearby to wipe hands if needed.

Best ways to enjoy it

Pair these roll-ups with:

A crisp green salad dressed with lemon vinaigrette to cut the richness.
Garlic bread or toasted ciabatta for soaking up extra sauce.
Steamed green beans or roasted broccoli for added texture and color.

For a lighter dinner, serve two roll-ups with a generous arugula salad. If hosting, place roll-ups on a platter and garnish with fresh basil and extra grated Parmesan.

Try alternating this with white-sauce versions like the spinach-and-mushroom white lasagna for a themed lasagna night.

Storage and reheating tips

Refrigerate: Cool leftover roll-ups to room temperature and refrigerate in an airtight container within 2 hours. Consume within 3–4 days.
Reheat (oven): Place roll-ups in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated to 165°F (about 15–20 minutes for a small portion; longer for a full dish).
Reheat (microwave): Microwave individual portions on medium power in 1–2 minute increments until heated through, checking temperature.
Freeze: Assemble the roll-ups and freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Alternatively, freeze the assembled dish in a covered dish. Freeze up to 2–3 months. Thaw overnight in the fridge before baking; add 10–15 minutes to the bake time if still chilled.
Food safety tip: Always reheat until internal temperature reaches 165°F (74°C).

Pro chef tips

Drain the spinach well: Excess moisture in the filling makes the rolls watery. Press the thawed spinach in a clean kitchen towel or use a fine mesh sieve and press with the back of a spoon.
Don’t overfill noodles: Too much filling makes rolling messy and increases bake time.
Slightly undercook noodles: If your package recommends boiling 12–15 minutes, aim for the lower end so they remain tender but firm enough to roll.
Even sauce coverage: Pour a shallow layer of sauce in the dish so rolls don’t stick and to ensure an even bake.
Make ahead: Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if baking straight from the fridge.

For more mushroom-and-spinach ideas that pair well with these techniques, see this twist on the classic spinach-mushroom lasagna.

Creative twists

Meat boost: Add a thin layer of cooked Italian sausage or ground beef inside each roll for a heartier dish.
Cheesy variations: Swap half the mozzarella for fontina or provolone for a nuttier melt.
Herbed ricotta: Stir in fresh chopped basil or parsley into the ricotta for brighter flavor.
Pesto swirl: Add a teaspoon of basil pesto to each roll before baking for a fragrant lift.
White sauce alternative: Replace the tomato sauce with a béchamel and bake as white roll-ups — inspired by this butternut squash and spinach approach for seasonal variety.

Your questions answered

Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 10–12 ounces fresh. Sauté until wilted, cool, and squeeze out excess water before mixing with the cheeses.

Q: How long does this take from start to finish?
A: Total time is about 60–75 minutes: 20 minutes to simmer sauce, 10–15 minutes to boil noodles and prep filling, 10–15 minutes assembly, and 25 minutes baking.

Q: Can I assemble this ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if the dish is cold.

Q: Is it freezer-friendly?
A: Yes. Freeze either the assembled dish or individual rolls for up to 2–3 months. Thaw overnight before baking for best texture.

Q: How can I tell when it’s done?
A: The cheese should be melted and bubbly and the center should be hot. If you have a thermometer, internal temperature should reach 165°F (74°C).

Conclusion

These Spinach Lasagna Roll-Ups are a practical, crowd-pleasing spin on a classic, and they adapt well to make-ahead cooking and ingredient swaps. For another popular take on this exact concept, check the original Spinach Lasagna Roll Ups Recipe on Allrecipes. If you want extra tips and a slightly different method, see the helpful notes on Spinach Lasagna Roll-Ups – Gal on a Mission.