Spinach Lasagna Roll Ups
These Spinach Lasagna Roll Ups are a comforting, family-friendly dish that takes the classic layers of lasagna and turns them into neat, handheld rolls. Filled with creamy ricotta, parmesan, seasoned spinach, and melty part-skim mozzarella, they bake in a pool of marinara to achieve bubbly, golden goodness. This version uses nine lasagna noodles and is simple enough for a weeknight but elegant enough for guests. Below you’ll find an inviting introduction, tips for success, a clear ingredient list, and step-by-step directions rewritten for clarity and ease.
Why you’ll love these roll ups
- Easy to assemble: the filling comes together quickly with just a few bowls and one baking dish.
- Portion controlled: nine individual roll ups make serving and leftovers a breeze.
- Versatile: you can add diced cooked chicken for extra protein or keep it vegetarian as written.
- Creamy and saucy: ricotta and parmesan blend into a smooth filling that pairs perfectly with marinara and melted mozzarella.
Ingredients
Make sure you have the following on hand. Quantities come from the recipe and should not be altered if you want the same results.
- 9 lasagna noodles
- 1 (10 ounce package) frozen chopped spinach, thawed and completely drained
- 1 (15 ounce container) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried Italian seasoning
- Salt and fresh pepper, to taste
- Optional: 1 chicken breast, cooked and diced
- 32 oz marinara sauce
- 9 Tablespoons part skim mozzarella cheese, shredded
Make-ahead and storage tips
- Drain the spinach very well for the best texture. Press it in a clean kitchen towel or use a sieve and the back of a spoon to remove as much moisture as possible.
- If assembling ahead of time, cover the baking dish tightly and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled thoroughly.
- Leftovers keep well in the fridge for up to 3 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions.
Equipment
- Large pot for boiling noodles
- Skillet or bowl for combining filling
- 9×13-inch baking dish
- Mixing bowl and spoon or rubber spatula
- Colander or towel for draining spinach
Step-by-step Instructions
The directions below are rewritten for clarity and to follow the ingredient list exactly. Read through first so you have a sense of the flow, then work through each step without rushing.
- Prepare the noodles: Bring a large pot of salted water to a boil. Cook the 9 lasagna noodles according to package instructions until they are al dente. Drain the noodles and lay them flat on a lightly oiled baking sheet or a clean kitchen towel to prevent sticking.
- Drain the spinach: Thaw the 1 (10 ounce package) frozen chopped spinach completely. Place the spinach in a fine mesh sieve or wrap it in a clean kitchen towel and press firmly to remove as much liquid as possible. The spinach should be as dry as you can get it so the filling is not watery.
- Mix the filling: In a medium mixing bowl, combine the drained spinach, 1 (15 ounce container) ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/2 teaspoon minced garlic, and 1/2 teaspoon dried Italian seasoning. Season with salt and fresh cracked pepper to taste. If you are using the optional 1 chicken breast, cook and dice it, then fold it into this mixture now. Stir until all ingredients are evenly incorporated.
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Spread about 1 cup (adjust slightly if needed to coat evenly) of the 32 oz marinara sauce across the bottom of a 9×13-inch baking dish to create a saucy base that will keep the roll ups moist as they bake.
- Fill each noodle: Take one cooked lasagna noodle and place it flat on your work surface. Using a spoon or small spatula, spread approximately an even layer of the spinach-ricotta filling down the center of the noodle, leaving a bit of empty noodle at each end so the filling doesn’t squish out when you roll. Repeat for the remaining noodles.
- Roll up the noodles: Starting at one end, gently but firmly roll each noodle up into a cylinder so the filling is enclosed. Place the roll seam-side down in the prepared baking dish on top of the marinara sauce. Arrange all nine roll ups in a single layer in the dish.
- Top with sauce and cheese: Spoon additional marinara sauce over each roll up so they are well covered. This helps them stay moist while baking and creates a saucy topping. Evenly sprinkle the 9 Tablespoons part skim mozzarella cheese over the sauced roll ups.
- Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated 375°F oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and beginning to brown at the edges and the sauce is bubbling.
- Rest and serve: Allow the roll ups to rest for about 5 minutes after removing them from the oven. This helps the filling set slightly and makes serving neater. Serve warm, spooning any extra sauce from the dish over the roll ups on the plate.
Serving suggestions
These Spinach Lasagna Roll Ups are delicious with a simple green salad and a crusty loaf of bread to mop up any extra marinara. For a lighter pairing, consider steamed vegetables or a lemony arugula salad dressed with olive oil and a splash of vinegar. A glass of your favorite beverage rounds out the meal.
Variations and swaps
- Make it meaty: Dice and cook the optional 1 chicken breast and fold it into the filling for added protein and a heartier meal. You can also use cooked ground poultry instead, keeping the same quantity if you prefer ground texture.
- Cheese blends: Swap part of the ricotta for mascarpone for an extra creamy filling, keeping the total volume the same. You can also add a handful of shredded part-skim mozzarella into the filling for stringier texture when sliced.
- Herb-forward: Add a tablespoon of chopped fresh basil or parsley to the filling for a fresh herbal note, or sprinkle fresh basil leaves over the roll ups just before serving.
- Make it spicy: Stir a pinch of red pepper flakes into the marinara or filling for a gentle heat that complements the cheese and spinach.
Troubleshooting
- Watery filling: If the filling seems watery, the spinach was likely not drained enough. Return it to the towel or sieve and press out more liquid. A slightly drier filling will hold together better when rolling.
- Noodles tearing: Be sure the noodles are cooked al dente and cool enough to handle. If they tear while spreading the filling, use a little less filling or trim the noodle edge.
- Sauce too thin: If your marinara is very thin, simmer it briefly in a saucepan to reduce and thicken slightly before using. Thicker sauce helps the rolls stay in place and prevents the dish from becoming soupy.
Nutritional notes
This recipe balances protein from the ricotta (and optional chicken), calcium from Parmesan and mozzarella, and leafy green nutrients from spinach. Using part-skim mozzarella keeps the dish lighter while still providing that satisfying melted-cheese texture.
Final thoughts
Spinach lasagna roll ups put a tidy, elegant spin on a beloved comfort food. The nine individualized rolls are pleasing to assemble and make serving simple, whether you’re dishing up a family dinner or packing lunches for the week. With straightforward ingredients and clear steps, this recipe is approachable for cooks of all skill levels. Enjoy the creamy ricotta, savory parmesan, and bright spinach in every bite.
Happy cooking, and enjoy your Spinach Lasagna Roll Ups!
Spinach Lasagna Roll Ups
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly spread about 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay noodles flat on wax or parchment paper; pat dry with paper towels.
- Make sure the thawed spinach is very well drained by pressing in a colander or squeezing in a clean towel, then chop or fluff if needed.
- In a mixing bowl, combine the drained spinach, ricotta, Parmesan, egg, minced garlic, dried Italian seasoning, diced cooked chicken (if using), and salt and pepper to taste. Mix until evenly combined.
- Spoon about 1/3 cup of the ricotta-spinach mixture onto each cooked noodle and spread into an even layer. Roll each noodle up tightly and place seam-side down in the prepared baking dish.
- Ladle remaining marinara sauce over the rolls so they are coated, then sprinkle 1 tablespoon of shredded mozzarella over each roll.
- Cover the dish tightly with aluminum foil and bake for about 40 minutes, until heated through and cheese is melted. Remove foil for the last few minutes if you want the cheese lightly browned.
- To serve, spoon a little sauce onto each plate and place a lasagna roll on top; garnish with fresh basil if desired.
Notes
- Drain spinach thoroughly to avoid watery filling.
- Cooked diced chicken is optional and can be omitted for a vegetarian version.
- Use part-skim mozzarella to reduce fat.
- Allow rolls to rest 5 minutes after baking before serving.
- Leftover rolls can be refrigerated in an airtight container for a short period.
