Name: Spinach Lasagna Rollups
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 8 noodles lasagna noodles (Regular lasagna noodles recommended.); 1 cup marinara sauce (Store-bought or homemade.); 2 cups fresh spinach, roughly chopped (Or 1 package frozen, thawed and squeezed dry.); 1 cup ricotta cheese (Whole-milk ricotta for best creaminess; cottage cheese is a fine swap.); 1 cup shredded mozzarella cheese (Plus extra for topping.); 1/2 cup grated Parmesan cheese; 1 large egg (Or 1/4 cup plain yogurt as egg substitute.); 1 teaspoon salt (To taste.); 1 teaspoon freshly ground black pepper (To taste.)

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I’ve been making these spinach lasagna rollups for weeknight dinners when I want something cheesy and comforting but not fussy. Thin sheets of pasta get filled with a simple ricotta-spinach mix, rolled, sauced, and baked until bubbly — comfort food that looks special without a lot of hands-on time.

Why you’ll love this dish

Spinach lasagna rollups are the kind of meal that feels homemade and presentable. They’re perfect for feeding a small crowd, sending as a potluck dish, or plating for a cozy dinner. Each roll is a tidy portion, which makes serving easy and helps with portion control. This recipe is also flexible: swap cheeses, add browned sausage, or make them meatless for a lighter option.

“A fuss-free, family-friendly dinner: cheesy, bright with spinach, and endlessly adaptable.”

If you like filling-forward pasta dishes, check out this cozy variation that channels similar comfort: one-pot lasagna soup with ricotta for another weeknight favorite.

Step-by-step overview

Before you start: boil the noodles, mix the filling, spread sauce in the dish, assemble each noodle with filling and roll, place rolls seam-side down, top with sauce and cheese, then bake covered then uncovered till bubbly. Expect about 40–55 minutes total time (active time ~20–25 minutes).

This quick overview helps you set up stations: pasta pot, filling bowl, assembly area, and baking dish ready with sauce. That keeps the rolls moving and prevents the noodles from cooling and sticking.

What you’ll need

8 lasagna noodles
2 cups fresh spinach, roughly chopped (or 1 package frozen, thawed and squeezed dry)
1 cup ricotta cheese (whole-milk ricotta for best creaminess; cottage cheese is a fine swap)
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1 large egg (or 1/4 cup plain yogurt as egg substitute)
1 cup marinara sauce (store-bought or homemade)
Salt and freshly ground black pepper to taste

Notes and substitutions inline:

If using frozen spinach, make sure it’s well drained to avoid a watery filling.
For a lighter version, use part-skim ricotta and mozzarella.
Add a pinch of nutmeg to the filling for a warm, classic ricotta flavor.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or coat it with a thin layer of marinara.
Cook the lasagna noodles in a large pot of salted boiling water until al dente per package directions. Drain and lay flat on a clean kitchen towel to cool slightly.
In a medium bowl, stir together the spinach, ricotta, shredded mozzarella, Parmesan, egg, salt, and pepper until well combined. Taste and adjust seasoning.
Spoon a generous strip of marinara over the bottom of the prepared baking dish. This prevents sticking and adds flavor.
On a flat surface, place one noodle. Spread about 1/8–1/6 of the spinach mixture evenly along the noodle, leaving the edges clear. Roll the noodle tightly from one short end to the other and place seam-side down in the dish. Repeat with remaining noodles.
Pour any remaining marinara sauce over the rolls. Sprinkle extra mozzarella on top if you like a cheesier crust.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted and bubbly and edges show light browning.
Let the rollups rest 5 minutes before serving so slices hold together.

Best ways to enjoy it

Serve these rollups with a crisp green salad and crusty bread. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. For a heartier plate, add roasted vegetables like zucchini or bell peppers.

If you want a more decadent pairing, serve with garlic bread and a glass of medium-bodied red wine. For a lighter meal, pair with steamed broccoli and a squeeze of lemon.

I also like to recommend related crowd-pleasers when entertaining — for a tangy-capital twist try this chicken and spinach casserole if you want something similar but with added protein.

Storage and reheating tips

Refrigerate: Cool leftovers within 2 hours and store covered in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in a microwave for 1–2 minutes, or reheat covered in a 350°F (175°C) oven for about 15–20 minutes until heated through. Add a splash of marinara or cover with foil to retain moisture.
Freeze: Place assembled (unbaked) rollups in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze up to 2 months. To bake from frozen, add about 20–30 minutes to the covered baking time. Alternatively, fully bake, cool, wrap tightly, and freeze. Thaw overnight in the fridge before reheating or baking.

Food safety: always refrigerate within two hours of baking and reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Undercook the noodles slightly so they finish cooking in the oven and stay tender.
Roll tightly but not so tight the filling squeezes out. Place seam-side down so rolls don’t unspool while baking.
Dry the spinach thoroughly to prevent a watery filling. Use a salad spinner or press between paper towels.
Season the filling boldly — ricotta needs salt to sing. Taste before filling the noodles.
Use an oven-safe spatula to lift rolls if they stick to the dish. A quick swipe of olive oil on the noodles will also reduce sticking.

Creative twists

Add cooked Italian sausage or ground turkey to the filling for a meatier version.
Swap spinach for kale (blanched and chopped) and add a pinch of red pepper flakes for heat.
Make it pesto-forward: mix 2 tablespoons pesto into the ricotta for a basil punch.
Swap ricotta for goat cheese and add lemon zest for a tangy, gourmet spin.
For a vegetarian crowd-pleaser, fold in roasted mushrooms or artichoke hearts.

If you want a spicier, BBQ-inspired twist, check out this different lasagna riff for inspiration: buffalo chicken lasagna.

Your questions answered

Q: Can I use no-boil lasagna noodles for rollups?
A: No-boil noodles can work if you moisten them well and ensure they soften during baking. I prefer regular noodles boiled al dente because they’re easier to roll without cracking.

Q: Can this be made ahead?
A: Yes. Assemble the rollups and cover the dish tightly. Refrigerate up to 24 hours before baking. If freezing, assemble and freeze; bake from frozen but add extra baking time.

Q: How many does this serve?
A: With 8 noodles, plan on 4–6 servings depending on appetite and sides. For bigger groups, double the recipe or serve alongside larger salads and sides.

Q: Is the egg necessary in the filling?
A: The egg helps bind the filling so slices hold together after baking. You can replace it with 1/4 cup plain yogurt or a flax “egg” for egg-free versions, though texture will vary.

Q: What’s the best marinara to use?
A: A bright, herby marinara without too much sweetness works best. Homemade is ideal, but a high-quality store-bought sauce is fine for convenience.

Conclusion

If you want a dinner that looks made-for-company but comes together quickly, these spinach lasagna rollups are a smart pick. For additional inspiration and alternate versions of this concept, see this classic Spinach Lasagna Roll Ups Recipe and this well-tested guide from Spinach Lasagna Roll-Ups | The Kitchn. Enjoy experimenting with fillings and sauces to make the dish your own.