Spinach Lasagna Roll Ups
Here is another super easy dinner idea with endless possibilities for variation. I can’t exactly say that Spinach Lasagna Roll Ups are a “quick” recipe because it does have to bake a while but the actual assembly is really quick and easy.
I filled my Lasagna Roll Ups with spinach and cheese but you could also do mushrooms, pesto, or any meat. You really can make this one your own.
Combine the roll ups with a classic salad and some quick garlic bread and you’ve got a stellar meal that has “date night” written all over it. If you don’t have a date, simply pop them into individual containers and freeze. When you’re ready for a serving just take one out and microwave until it’s cooked through. Take that, Marie Callender!
Spinach Lasagna Roll Ups
Spinach Lasagna Roll Ups
Ingredients
- 1 lb lasagna noodles ($1.69)
- 15 oz ricotta ($2.09)
- 1 cup mozzarella, shredded ($1.18)
- 1/4 cup grated Parmesan ($0.24)
- 1 large egg ($0.16)
- 10 oz frozen spinach ($1.09)
- 2 1/2 cups marinara sauce ($1.09)
- salt and pepper to taste ($0.05)
- non-stick spray, as needed ($0.05)
Instructions
- Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.
- While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
- When the noodles and filling are ready to go, preheat the oven to 400ºF. Prepare a glass casserole dish by spraying with non-stick spray.
- On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
- Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
- Cover the dish in foil and bake for 30 minutes in the preheated 400ºF oven. Serve hot or divide into individual portions and refrigerate.
Nutrition
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Step By Step Photos
Begin boiling water for the noodles. While you’re waiting for the water to boil, prepare the lasagna filling. Thaw and squeeze dry the spinach. I literally take the whole clump in both hands (clean hands!) and squeeze the living day lights out of it. Combine the “dry” spinach ina bowl with the egg, ricotta, mozzarella, parmesan, salt and pepper.
Mix it all up until it’s evenly combined.
By this time the water is probably ready for the noodles (heavy boil). Add the noodles boil until soft but not mushy. Occasionally stir the noodles while they cook to prevent them from sticking to each other and the pot. Stir gently because torn noodles = not usable.
Once your noodles are cooked, drained and cool enough to handle, lay a few out on a clean surface. Spread a few tablespoons of filling over each noodle. The filling doesn’t have to be that thick because once they’re rolled up, it will be compounded and seem thicker.
Roll ’em on up. (preheat the oven to 400ºF)
Place the rolled up noodles in a baking dish coated in non-stick spray. I was able to get 14 roll ups from that amount of filling. The number of roll ups you get will depend on how thickly the filling is spread on the noodles.
Cover the lasagna roll ups in marinara sauce, taking care to fully cover the noodles (this keeps them hydrated and soft). Cover the dish with aluminum foil (again to prevent drying during baking) and bake for 30 minutes at 400 degrees.
I didn’t use eggs as suggested. Just added Mexican mixed cheeses, mozzarella. Parmesan and frozen spinach plus ricotta cheese.
Used marinara sauce with sriracha, salt, pepper and 2 tablespoons of sugar..
Cover the rolled up lasagna with foil and baked for 30 min at 400..
Tastes fantastic.
This was delicious and simple. Thank you for the recipe!
Hi Beth! I wonder where your spinach and artichoke lasagna recipe went? It’s been my go-to lasagna recipe for years and I’ve been searching your site high and low and can’t Seem to find it. This recipe seems like it’s the closest as far as for the cheesy layer. I almost have it memorized, but would love to review the actual recipe once more before I make it tonight.
I can email it to you (the email address you used to register this comment)! :)
If I use fresh spinach, how do I know how much to use to equal the 10oz of frozen?
Unfortunately, I’m not sure. This recipe is so old that I didn’t measure the volume of the spinach after it was thawed and squeezed of the excess moisture. In the photos it looks like maybe one cup packed. So if you’re using fresh, you’ll want to sauté it down until the spinach is very wilted and all the excess moisture evaporates away, then you’ll probably need about 1 cup at that stage.
I’ve used fresh spinach too! I just wilt it with a splash of olive oil. I used a 10oz bag and it turned out beautifully!
I love anything pasta, and especially lasagna! This recipe sounds so delicious! I cannot wait to try it.
Hmm yummy… thanks for the recipe
Delicious! Had raw spinach instead of frozen, just sautéed it wit a lil oil & came out amazing! Highly recommend this recipe. Also added garlic which just made it that much more amazing
Can these be frozen?
Yes :)
I’ve been making a similar recipe for years. If you remember the now defunct Bennigans Restaurant chain, they had similar roll-up dish on their menu in the 1980’s… Their recipe had a twist… Super thin shaved PASTRAMI!!! I would HIGHLY recommend adding a layer of shaved pastrami to the roll-ups! ( will cost a bit more but WORTH IT! )
Thank you for reminding me Beth… People have been asking me to make pastrami roll-ups for awhile now.. It’s on the To-Do list!
I loved this recipe but I have a question. Your final picture does not show the marinara covering all the shells. Its a prettier way to display the roll ups for sure. Do you recommend baking them plain and then adding the marinara separately, as was done in the picture?
I would cover them at least most of the way because that keeps the pasta from drying out. A few crispy edges on the pasta arent’ bad, but if you don’t use any sauce to cover them they’ll definitely dry out.
i really like the way u mentioned everything in detailed 😇
Can these be made the day prior and reheated the day of? I’ve see. I’ve also seen some recipes that call for the sauce to be a dipping sauce instead. Is that a possibility?
Yes, these reheat very well. :) The only issue you might run into with just using the sauce for dipping is that the noodles will probably dry out and get tough if baked “naked” without the sauce to keep them moist.
No temperature listed to bake
The temperature is listed in step 3 where it instructs you to preheat to 400ºF, but I went ahead and added it in the last step as well so it wouldn’t be missed. :)
The lasagna rolls look mouth-watering. can you suggest me something else instead of egg?
Have you tried this with zucchini instead of lasagna noodles? Would any of the requirements change?
That sounds delicious! We haven’t tried that yet but I think it would be great! You won’t have to bake as long I would imagine. But just keep your eye on it.