If you’ve been craving a cozy, family-friendly dinner that’s both comforting and elegant, these Spinach Lasagna Roll Ups Recipe are exactly the answer. Think of classic lasagna, but in neat roll-ups that make serving simple and presentation lovely. This version layers savory tomato sauce, seasoned ground beef, creamy ricotta, and tender fresh spinach into oven-ready noodles, finished with bubbling mozzarella and Parmesan. The result is a weeknight-saver or a crowd-pleasing main for weekend gatherings.

Why you’ll love this Spinach Lasagna Roll Ups Recipe

Easy to assemble: using oven-ready lasagna noodles means no boiling and less mess.
Flavor-packed: Italian seasoning, oregano, garlic, and onions complement the beef and tomato base.
Make-ahead friendly: you can assemble these, refrigerate, and bake later.
Handy portions: roll-ups give perfect individual servings and look beautiful on the plate.

Ingredients

12 oven-ready lasagna noodles
8 oz ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2.5 cups crushed tomatoes
15 oz ricotta cheese
1 large egg
2 leaves/handfuls fresh spinach (about 2 cups)
2 cups freshly grated mozzarella cheese
1.25 cups shredded Parmesan cheese

Equipment

Large skillet
Mixing bowl
9×13-inch baking dish
Spatula and wooden spoon
Measuring cups and spoons

Prep and timing

Prep time: 25 minutes
Cook time: 30–35 minutes
Total time: about 60 minutes
Serves: 6–8

Step-by-step directions

Follow these clear, sequential steps to assemble and bake your Spinach Lasagna Roll Ups Recipe. The directions below keep the ingredient amounts exactly as listed.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Heat a large skillet over medium heat. Add the chopped onion and cook until it starts to soften, about 3–4 minutes.
Add the ground beef to the skillet with the softened onion. Break the beef apart with a spatula and cook until no longer pink, about 6–8 minutes.
Stir in the minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1–2 minutes until fragrant, stirring to combine the spices with the beef and onion.
Pour 2.5 cups crushed tomatoes into the skillet. Stir, bring the sauce to a simmer, then reduce the heat and let it simmer gently for 5 minutes. Taste and adjust seasoning if needed. Remove from the heat.
In a mixing bowl, combine 15 oz ricotta cheese with 1 large egg. Stir until smooth and well incorporated.
Stir the fresh spinach (about 2 cups) into the ricotta mixture. If the spinach leaves are large, chop them coarsely so they mix evenly. Fold in 1 cup of the freshly grated mozzarella and ½ cup of the shredded Parmesan into the ricotta-spinach mixture to create the filling.
Lay out the 12 oven-ready lasagna noodles on a clean work surface. If they are slightly stiff, you can gently wet them under running water to make them more pliable, then pat dry.
Spoon about 2–3 tablespoons of the ricotta-spinach filling onto one end of each lasagna noodle and spread it evenly along the length, leaving a small border at the edges.
Carefully roll each noodle from the filled end to the other, forming a snug roll-up. Place each roll seam-side down into the prepared 9×13-inch baking dish in a single layer.
Once all roll-ups are in the dish, spoon the beef and tomato sauce evenly over the top so each roll-up gets a good coating. Sprinkle the remaining 1 cup mozzarella and ¾ cup Parmesan (remaining from the total) evenly across the top of the sauce and roll-ups. This ensures a golden, bubbly cheese crust.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is melted and golden and the sauce is bubbling around the edges.
Remove the dish from the oven and let the roll-ups rest for 5–10 minutes before serving. This helps them set so they hold their shape when plated.

Serving suggestions

Serve these Spinach Lasagna Roll Ups Recipe with a crisp green salad and crusty bread to soak up any extra sauce. A side of roasted vegetables or a simple arugula salad with lemon vinaigrette brightens the meal. Leftovers keep well in the fridge for 3–4 days and reheat nicely in the oven at 350°F (175°C) until warmed through.

Tips and variations

Make it meatless: Omit the ground beef and increase the spinach or add sautéed mushrooms for a vegetarian version while keeping the rest of the recipe the same.
Extra cheesiness: Swap part of the mozzarella for provolone for a smokier flavor, but keep the same total cheese amounts.
Assembly shortcut: Assemble the roll-ups in the baking dish itself to save a step—lay one noodle at a time in the dish, add filling, roll, and continue.
Fresh herbs: Add a tablespoon of chopped fresh basil or parsley into the ricotta filling for a fresh, herbal lift.
Storing and freezing: Freeze assembled roll-ups (before baking) in an oven-safe dish covered tightly with foil for up to 3 months. Bake from frozen, covered, at 375°F (190°C) for 50–60 minutes, then uncover and bake 10–15 minutes more to brown the top.

Notes on ingredients

Stick to the exact amounts in the ingredient list for consistent results. The oven-ready lasagna noodles are called for to save time; if you only have regular noodles, boil them according to package directions before filling. The 15 oz ricotta and the two cheeses combined provide a rich, creamy center that contrasts beautifully with the tangy crushed tomatoes and seasoned beef.

Final thoughts

These Spinach Lasagna Roll Ups Recipe marry convenience and crowd-pleasing flavor. They’re approachable enough for a weekday dinner but elegant enough for a special occasion. The neat roll format makes portioning easy, and the layers of tomato, beef, ricotta, spinach, and melted cheese deliver classic, comforting Italian-American flavors in every bite. Give this recipe a try the next time you want something satisfying, tidy, and delicious from a single baking dish.

Spinach Lasagna Roll Ups Recipe

A comforting baked dish of lasagna noodles rolled with a cheesy spinach filling and topped with a savory meat sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

12 pieces oven-ready lasagna noodles
8 oz ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2.5 cups crushed tomatoes
15 oz ricotta cheese
1 large egg
2 leaves/handfuls fresh spinach (about 2 cups)
2 cups freshly grated mozzarella cheese
1.25 cups shredded Parmesan cheese

Equipment

13 x 9-inch (33 x 23 cm) casserole dish
Large saucepan
Mixing Bowl
Baking Sheet
Spatula or spoon
Knife and cutting board
Measuring cups and spoons

Method

Preheat the oven to 350°F (175°C).
In a large saucepan over medium heat, cook the ground beef until no longer pink, breaking it up as it cooks.
Add the chopped onion and minced garlic to the beef and cook about 2 minutes until the onion softens.
Stir in salt, black pepper, Italian seasoning, and dried oregano.
Add the crushed tomatoes, bring to a simmer, and cook 10–12 minutes until the sauce thickens and the onions are soft, then remove from heat.
Spoon 4–5 tablespoons of the meat sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly; set aside.
In a mixing bowl, combine the ricotta cheese and egg until smooth, then stir in the fresh spinach.
Reserve 1/2 cup mozzarella and 1/2 cup Parmesan for the topping, then add the remaining cheeses to the ricotta mixture and stir until thick and evenly combined.
Cook the oven-ready lasagna noodles according to package directions until al dente, then lay them flat on a baking sheet to cool slightly.
Place about 2 tablespoons of the ricotta-spinach mixture near one end of each noodle and spread to within about 1/2 inch of the edges.
Top the cheese on each noodle with about 1 tablespoon of meat sauce (keeping sauce away from the edges), then roll each noodle tightly and place seam-side down in the prepared casserole dish.
Spoon a little of the remaining cheese mixture and meat sauce over each roll; sprinkle the reserved mozzarella and Parmesan evenly over the top.
Cover loosely with foil (not touching the cheese) and bake for 30 minutes, then remove the foil and let the dish rest at room temperature for 10 minutes before serving.