Spinach Artichoke Lasagna Roll-ups

These Spinach Artichoke Lasagna Roll-ups are the kind of comfort food that feels fancy enough for guests yet simple enough for a weeknight dinner. Think creamy ricotta mixed with spinach and tender artichoke hearts, all rolled into lasagna noodles, topped with gooey mozzarella and plenty of bright marinara. The ingredients are straightforward and pantry-friendly: marinara (homemade or jarred), lasagna noodles, frozen spinach, canned artichoke hearts, ricotta, Parmesan, garlic, an egg, and shredded mozzarella. The result is every bit as satisfying as traditional lasagna but more portable and perfect for individual servings.

This recipe stays true to simple cooking techniques and delivers big flavor. The roll-ups bake until the cheese is bubbly and slightly golden, the marinara becomes saucy and concentrated, and the noodles hold everything together for neat, sliceable portions. Serve with extra sauce for dipping and a simple green salad on the side for a meal that’s both comforting and approachable.

Why you’ll love these roll-ups

• Perfect portion control — each roll-up is an individual serving.
• Flexible — use homemade or store-bought marinara, whole-wheat or gluten-free noodles.
• Easy to assemble ahead — make the filling in advance and bake when ready.
• Vegetable-forward — spinach and artichoke pack flavor and texture into each bite.

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

Make-ahead and storage notes

You can prepare the filling and assemble the roll-ups up to a day in advance. Keep the assembled pan covered in the refrigerator and bake when ready. Baked roll-ups will keep in the refrigerator for 3–4 days. Reheat individual portions in the microwave or bake at 350°F for about 15 minutes covered with foil to warm through. Freeze baked roll-ups for up to 2 months — flash freeze on a sheet, then transfer to a freezer bag. Reheat from frozen by baking at 375°F covered with foil until hot throughout, about 35–45 minutes.

Step-by-step Instructions

Below are clear, step-by-step directions for making these Spinach Artichoke Lasagna Roll-ups. Follow the sequence closely for best results.

1. Preheat and prepare the pan. Preheat your oven to 375°F. Spread 1 cup of the marinara sauce in an even layer on the bottom of a 9×13-inch baking dish so the noodles won’t stick and the roll-ups have a saucy base.
2. Cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the 8 uncooked lasagna noodles and cook according to package directions until al dente. Carefully drain the noodles and lay them flat on a sheet of parchment paper or a lightly oiled baking sheet to prevent sticking while you make the filling.
3. Prepare the spinach. If your frozen chopped spinach is still wet, make sure it’s well squeezed so you have about 1/2 cup of tightly packed, squeezed spinach. Excess moisture will make the filling runny, so press the thawed spinach in a fine sieve or clean kitchen towel and squeeze out as much liquid as possible.
4. Chop the artichoke hearts. Drain the 5 ounces of canned artichoke hearts and chop them finely so they distribute evenly through the filling.
5. Mix the filling. In a medium bowl, combine:
   • 15 oz part skim ricotta cheese
   • 1/2 cup grated Parmesan cheese
   • 1 clove minced garlic
   • 1 large egg
   • the squeezed 1/2 cup chopped spinach
   • the chopped 5 ounces artichoke hearts

   Season the mixture with kosher salt and fresh pepper to taste. Stir until the mixture is well combined and creamy. The egg binds everything together so the filling holds its shape when rolling.

6. Assemble the roll-ups. Place one cooked lasagna noodle on a clean work surface. Spread about 1/8 to 1/4 cup of the ricotta-spinach-artichoke mixture in an even layer along the noodle, leaving about 1/2 inch border at each end so filling doesn’t squeeze out when rolled. Roll the noodle tightly from one long edge to the other and place it seam-side down in the baking dish on top of the marinara. Repeat with the remaining noodles and filling until you have eight roll-ups lined up in the dish.
7. Top and bake. Spoon the remaining marinara over the roll-ups, covering each roll generously so they stay moist during baking. Sprinkle the 1/2 cup shredded part-skim mozzarella cheese evenly over the top. Cover the baking dish with foil and bake at 375°F for 25 minutes.
8. Finish uncovered to brown the cheese. After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and slightly golden on top and the sauce is bubbling at the edges.
9. Rest briefly and serve. Remove the pan from the oven and let the roll-ups rest for 5 minutes. This brief rest helps the filling set so the roll-ups hold together when plated. Serve each roll-up with extra warmed marinara sauce on the side and garnish with optional chopped parsley if desired.

Troubleshooting tips

• If your filling feels too wet, squeeze the spinach again and reduce any excess liquid from the ricotta by gently blotting with a paper towel.
• To prevent noodles from tearing while rolling, make sure they’re just al dente — overcooked noodles will fall apart.
• If you’d like more sauce, increase the marinara to 2 to 2 1/2 cups. The recipe calls for 2 cups in the ingredients; adding a bit more is a personal preference that keeps the dish saucier.
• To make a crispier top, finish the roll-ups under the broiler for 1–2 minutes, watching carefully to avoid burning.

Variations and swaps

These roll-ups are adaptable. You can swap the part-skim cheeses for full-fat versions for a richer result. Use whole-wheat or gluten-free lasagna noodles to suit dietary needs. Add a handful of fresh herbs like basil or chopped green onions to the filling for more brightness. For a nuttier tang, stir a tablespoon of lemon zest into the ricotta mix. If you want to add mild heat, fold in a pinch of red pepper flakes to the marinara or filling.

Serving suggestions

Serve the roll-ups with a crisp green salad dressed with lemon and olive oil or a simple side of roasted vegetables. A slice of crusty bread is great for soaking up extra marinara. For a lighter option, pair one or two roll-ups with a hearty side salad and call it a balanced meal.

Nutrition and portioning

These roll-ups are portion-friendly since each noodle becomes a separate serving. For a weeknight family dinner, plan 1–2 roll-ups per adult depending on appetite and side dishes. Because the recipe uses part-skim cheeses and a vegetable-forward filling, it’s lighter than traditional meat lasagna but still satisfying.

Final thoughts

These Spinach Artichoke Lasagna Roll-ups capture everything that makes comfort food beloved: creamy filling, tender pasta, bright tomato sauce, and a melty cheesy top. They look elegant on the plate but require only straightforward prep. Whether you’re cooking for family, packing meal prep portions, or entertaining friends, these roll-ups are reliably delicious and easy to adapt to your pantry staples.

Enjoy warm, saucy rolls straight from the oven, and don’t forget extra marinara for dipping. Happy cooking!

Spinach Artichoke Lasagna Roll-ups

Comforting spinach and artichoke–filled lasagna roll-ups baked in marinara and topped with melted mozzarella.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups homemade or jarred marinara sauce plus more for serving
• 8 uncooked lasagna noodles wheat or gluten-free
• 5 oz frozen chopped spinach thawed and squeezed well (about 1/2 cup squeezed)
• 5 oz canned artichoke hearts drained and chopped fine
• 15 oz part-skim ricotta cheese Polly-O or similar
• 1/2 cup grated Parmesan cheese
• 1 clove garlic minced
• kosher salt and fresh ground black pepper to taste (use about 1/2 teaspoon salt in the filling)
• 1/2 cup part-skim mozzarella cheese shredded
• fresh parsley optional, for garnish

Equipment

• 9 x 13-inch baking dish
• Large Pot
• Colander
• Medium mixing bowl
• Spatula or spoon
• Measuring cups and spoons
• foil

Method

 

1. Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce over the bottom of a 9 x 13 inch baking dish.
2. Cook the lasagna noodles in a large pot of boiling salted water according to package directions until pliable but not overcooked, then drain and lay flat on a work surface.
3. In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, ricotta, grated Parmesan, minced garlic, the large egg, 1/2 teaspoon kosher salt, and a few grinds of black pepper; stir until evenly mixed.
4. Spoon about 1/3 cup of the spinach-artichoke filling onto one end of each lasagna noodle and spread into an even layer, leaving a small border at the edges.
5. Carefully roll each noodle up from the filled end and place seam-side down in the prepared baking dish; repeat with all noodles to make 8 rolls.
6. Pour the remaining marinara sauce evenly over the rolls and sprinkle about 1 tablespoon of shredded mozzarella on top of each roll.
7. Cover the dish with foil and bake for 40 minutes, until the rolls are heated through and the cheese is melted.
8. Remove from the oven and let rest briefly. To serve, spoon additional marinara on plates if desired and garnish with chopped parsley.

Notes

• Make ahead: assemble and refrigerate for up to 1 day before baking.
• Freeze assembled rolls before baking if you'd like to store them long-term.
• Thaw frozen assembled rolls overnight in the refrigerator before baking.
• Use jarred marinara for convenience or homemade for more flavor.
• Wring spinach very well to avoid a watery filling.