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–+ servings

Spinach Lasagna Roll-Ups

Spinach lasagna roll-ups served with marinara sauce and melted cheese
Comforting spinach and cheese lasagna rolled into individual servings, topped with tomato sauce and melted mozzarella for an easy, crowd-pleasing meal.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Serving Size 6 servings

Ingredients

Tomato Sauce

  • 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

Filling

  • 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

Noodles

  • 12 lasagna noodles

Instructions

Prepare 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, stirring occasionally.

Cook the 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 the Filling

  • In a bowl, squeeze excess water from the thawed spinach.
  • Combine spinach, 15 ounces ricotta, 1 1/2 cups mozzarella, Parmesan, and 1 egg.
  • Mix until even and season with a pinch of salt and pepper.

Assemble and Bake

  • Preheat oven to 375°F (190°C).
  • 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.
  • 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 and sprinkle with the remaining 1 cup mozzarella.
  • Bake uncovered for 25 minutes, or until cheese is melted and the dish is hot throughout.
  • Let rest for 5 minutes before serving.

Notes

For variations, try adding cooked Italian sausage or ground beef for added heartiness. Use fresh spinach if preferred, substituting the same weight. Make ahead by assembling and refrigerating for up to 24 hours, adjusting baking time as necessary. For a lighter dish, serve with a green salad or steamed vegetables.