Spinach Lasagna Roll Ups
Easy (portion controlled!) lasagna roll ups are a family favorite. Serve with some garlic bread or a side salad and you can have dinner ready in under an hour.
We love lasagna in our house…or rather any Italian food 🙂 It’s so comforting after a long day of work and I love to put together these roll ups on Sunday evening and pop them in the fridge so they can be ready for a quick weeknight dinner. Typical lasagna is wonderful but I find that the roll ups are easier when serving or taking to work for leftovers (you don’t need to worry about cutting into the noodles and everything slipping out!).
You can use this recipe to layer the typical lasagna noodles and ricotta mixture or do the individual roll ups. But the rolls are just so darn cute!
For ingredients you will need: ricotta, thawed and squeezed out spinach, lasagna noodles (al dente), mozzarella cheese, parmesan cheese, spices, garlic, marinara sauce, and one egg.
First, cook 7-8 lasagna noodles to very al dente and let them cool on a baking sheet. Mix together the parmesan cheese, mozzarella, spinach, egg, and ricotta. Add a little S&P.
Spoon a couple tablespoons of ricotta mixture onto each al dente noodle and roll up!
Spoon a few tablespoons of jarred marinara sauce into a 9×9 in baking dish and spread around. Lay each roll seam side down.
Spoon more marinara sauce on top of the rolls and sprinkle on plenty of mozzarella and parmesan cheese. Mmmm cheese. If you want to freeze the lasagna rolls to make ahead for another time, cover tightly with plastic wrap and freeze (do not bake until ready to make!).
Cook at 450 for about 20 minutes covered with foil and then remove foil and cook for 15 more minutes until cheese starts to bubble and slightly brown.
Add a little chopped basil on top and extra marinara if you so please!
Ingredients
- 7-8 uncooked lasagna noodles
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan
- 1 large egg
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove minced garlic (or 1/2 tsp garlic powder)
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 Tablespoon olive oil
- 2 cups marinara sauce (jarred is fine)
- 1 1/4 cups cup shredded mozzarella
Instructions
- Preheat the oven to 450 degrees.
- Add one tablespoon of oil to a large pot of boiling salted water.
- Boil the noodles until just tender but still firm to bite.
- Drain and arrange the noodles in a single layer on a baking sheet or silicone mat to prevent them from sticking.
- Mix together the ricotta, spinach, 1/2 cup Parmesan, 1 cup mozzarella cheese, egg, salt, pepper, garlic, and spices in a medium bowl.
- Spoon about 3-5 tablespoons of marinara sauce onto the bottom of a 9x9 in pan.
- Lay out 3-4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle.
- Starting at 1 end, roll each noodle up.
- Lay the lasagna rolls seam side down and repeat with the remaining noodles.
- Spoon remaining marinara sauce over the lasagna rolls.
- Sprinkle the remaining mozzarella and parmesan over the lasagna rolls.
- Cover tightly with foil.
- Bake until heated through and the sauce bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
- Let stand for 10 minutes.
- Add a little chopped basil on top when ready to serve.
- FOR FREEZING: Make lasagna roll ups through step 11 and cover tightly with plastic wrap. Freeze up to 6 months.
