Spinach Lasagna Roll-ups
Spinach lasagna roll-ups are one of my favorite dishes to make and eat. All you have to do is cook the lasagna noodles and make a filling to go inside. Bottled pasta sauce and mozarella cheese go on top and they are ready to bake. Did I mention that they also taste delicious? I love regular lasagna but this is my number one lasagna recipe. Roll-ups take less time to make and bake than regular lasagna but you get all the lasagna flavors. Any kind of lasagna is a true comfort food and I know that you will love these as much as I do.
What you need to make spinach lasagna roll-ups:
This recipe takes just a few basic ingredients:
- 10 regular lasagna noodles
- 10 oz of frozen chopped spinach which has been unthawed, drained and moisture squeezed out of it
- 15 oz container of ricotta cheese, use full fat only
- 1 large egg
- 1/2 cup freshly grated parmesan cheese
- 2 garlic cloves, minced
- Bottled pasta sauce, about 2 cups
- 1 cup grated mozarella cheese
- Fine sea salt and fresh pepper
How to make spinach lasagna roll-ups:
- Boil 10 regular lasagna noodles until they are al dente (10-12 minutes). Al dente means tender but firm and chewy. Place drained, dry noodles on paper towels or parchment paper.
- Preheat your oven to 350 degrees.
- Mix the spinach, ricotta cheese, parmesan cheese, egg, minced garlic and salt and pepper in a medium sized bowl. Combine all ingredients well.
- Place a large heaping spoonful of the ricotta cheese and spinach mixture on each individual lasagna noodle and spread over the noodle evenly. Make sure each noodle has an even amount of filling. Note: I placed the filling at the end of the noodle but it would be easier to place it in the middle.
- Pour 1 cup of the pasta sauce into a 9×13 baking dish and spread it over the bottom of the dish. Place each lasagna roll-up on top of the sauce seam-side down.
- With a large spoon pour a heaping spoonful of the pasta sauce on top of each roll-up to cover the noodle and then sprinkle the mozarella cheese over all of the rollups. You can add extra cheese if desired. I like plenty of cheese on top.
- Cover the pan with tinfoil and bake 40 minutes. Remove the foil and bake another 5 minutes until the cheese is melted and the lasagna rollups are bubbly.
- Sprinkle some fresh or dried parsley on top and they are ready to serve!
Optional add-ins and storage of spinach lasagna roll-ups:
- This is a basic meatless spinach lasagna rollup recipe but you could easily substitute a meat sauce for the pasta sauce.
- You could add some spices to your ricotta cheese mixture such as basil, oregano or some dried red pepper flakes.
- To store leftover lasagna roll-ups, let them cool and cover with the tin foil you baked them in. They will keep in the refrigerator for 3-4 days.
- You can freeze these roll-ups in the freezer in a tightly covered container for about 3 months.
Other great Italian dishes to try:
Spinach Lasagna Roll-ups
Spinach lasagna roll-ups are easy to make and take less time to bake than regular lasagna and they are delicious.
Ingredients
- 10 lasagna noodles
- 10 oz frozen chopped spinach, thawed, drained and squeeze dry
- 15 oz ricotta cheese, full fat
- 1 large egg
- 1/2 cup fresh grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp fine sea salt
- 1/8 tsp fresh ground pepper
- 2 cups bottled pasta sauce (any flavor)
- 1 cup mozarella cheese, grated
- parsley flakes to sprinkle on top
Instructions
- Boil 10 regular lasagna noodles until they are al dente (10-12 minutes). Place drained, dry noodles on paper towels or parchment paper.
- Preheat your oven to 350 degrees.
- Mix the spinach, ricotta cheese, parmesan cheese, egg, minced garlic and salt and pepper in a medium sized bowl. Combine all ingredients well.
- Place a large heaping spoonful of the ricotta cheese and spinach mixture on each individual lasagna noodle and spread over the noodle evenly. Make sure each noodle has an even amount of filling.
- Pour 1 cup of the pasta sauce into a 9x13 baking dish and spread over the bottom of the dish. Place each lasagna roll-up on top of the sauce seam-side down.
- With a large spoon pour a heaping spoonful of the pasta sauce on top of each roll-up to cover the noodle and then sprinkle the mozarella cheese over all of the rollups. You can add extra mozarella cheese as if desired.
- Cover the pan with tinfoil and bake 40 minutes. Remove the foil and bake another 5 minutes until the cheese is melted and the lasagna rollups are bubbly.
- Sprinkle some fresh or dried parsley on top and they are ready to serve!
- A serving is one lasagna roll-up.