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
Servings 7Ingredients
- 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.
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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.
Can fresh spinach be substituted for frozen? And if so what is the new ratios?
I think with some tweaking you could definitely use fresh spinach! I would cook it down separately and make sure to get out as much water as I can before adding it to the cheese mixture. 10 oz. of frozen spinach equals around 1.5 cups cooked. To get that much with fresh greens, you will need about 16oz of fresh spinach (cooked and drained.) ~Marion :)
I can vouch that this lasagna is delicious. I have been married 47 years and my husband declared that this was the best meal I have ever served. I won’t lie. This is a labor intensive preparation; but worth it in the end, with that kind of compliment! I created an assembly line on my kitchen counter. First in line was the drained, cooked lasagna noodle. Next in line was the ricotta/spinach mixture. Then the cooking vessel (I used disposable aluminum pans) then the sauce, then the mozzarella cheese, then the foil. I added browned ground beef and browned mild Italian sausage to the tomato sauce.
This is a favorite of mine and I love that it’s cheap and easy, just like me! 😂
I’ve used this as a base recipe but with several adaptations.
I’ve drained the noodles and sprinkled a bit of olive oil on to prevent the noodles sticking together.
More marinara sauce. I put a layer on the bottom of the cooking dish and then add the filled rolls. I finish with another layer of marinara and a sprinkle of mozzarella and Edam cheese on the top.
I use all the noodles including the broken ones. Start rolling at the end that is a bit broken and finish with the end that is intact. Once baked together the “pieces” will stay intact in the roll.
Leftover noodles are used to make a separate “lasagna” dish with all the leftover broken noodles and filling. I also add marinara sauce to this dish. I find using a glass bread pan works perfect for the amount left over.
To the filling I add Italian seasoning, shredded garlic and dried onion pieces. (I’m not sure fresh onions would cook through in 30 mins).
I found the recipe as is quite dry and my family’s preference is for a moister “lasagna”.
I’ve also used other fillings such a mushrooms, red peppers and 1/2 creamcheese 1/2 ricotta, with seasonings. (fabulous)
Overall it’s a good base recipe which allows you to customize for your own tastes.
Thank you!!
This is one of my favorite websites for recipes. I appreciate the time you take to break down the costs and help show that good food doesn’t have to be expensive! It has helped me a lot especially since 2020 and soaring food prices. Will try this recipe soon on date night with my husband!
Thanks for being here, Beth! XOXO -Monti
Hi, if I want to make these and serve them 3 days later what is the best way to do it? I wont be able to cook them only warm them up. how can i freeze it or will they stay in the fridge?
They’ll be good in the fridge for about 3-4 days. Any longer than that and I suggest freezing them. Go ahead and bake them first, then after baking divide them into single portions and either store in the fridge or freezer. You can just use the microwave to reheat. :)
Great recipe although to taste better I added onion powder and garlic powder to the mixture and I was only able to get 12 roll ups from this recipe
I struggled with rolling up the noodles on this one. Not sure if I used the wrong kind or cooked them too long, but they just kept falling apart. In the end I just gave up and made regular lasagna, with the broken noodles in the middle to hide them. It was really tasty, though! Next time I’ll be more careful to only boil the noodles JUST until they’re soft.
I loved this recipe, my husband jumped in and wanted to help liking how Different it looked. Mother in law was impressed as well!
I made these with pesto in the filling according to your stuffed jumbo shells recipe. Easy to make, absolutely delicious and really filling! Thank you for a great recipe for our Valentine’s Day meal. :)
Yummie I’m making this. Looks delicious. Thank you for sharing. Happy holidays