Previous
Lasagna Roll-Ups
Spinach Lasagna Roll-Ups – they’re the brilliant solution to every pasta lover’s biggest dilemma: how to get all the cheesy, saucy goodness of traditional lasagna without the structural engineering degree required to slice it properly. As someone who’s served more lopsided lasagna squares than I care to admit (and watched them fall apart on the plate like a sad pasta puzzle), these roll-ups have become my weeknight savior.
Traditional lasagna can be intimidating, for sure. You’re layering, measuring, hoping your noodles don’t tear, and praying to the pasta gods that it doesn’t turn into a molten cheese volcano in your oven. But roll-ups? They’re like the friendly cousin of lasagna – all the flavor, half the stress, and each serving comes pre-portioned like little pasta presents.
The secret weapon in these Spinach Lasagna Roll-Ups is the ricotta and spinach filling. Now, I know what you’re thinking – “spinach in my comfort food?” Trust me on this one. The spinach doesn’t make this healthy-tasting (though it does sneak some greens into your meal). Instead, it adds this earthy richness that pairs perfectly with the creamy ricotta and tangy marinara. Plus, it gives the filling this gorgeous green-flecked appearance that makes you look like you actually know what you’re doing in the kitchen.
Before we roll up our sleeves (pun intended), let’s talk about the beauty of individual portions. No more standing over the pan with a spatula, trying to extract a perfect square while the cheese stretches from here to next Tuesday. Each roll-up is its own little masterpiece, and honestly, there’s something deeply satisfying about that level of portion control and presentation.
Now, let’s dive into making these beauties! But stick around after the recipe – I’ve got some game-changing tips for sides and variations that’ll make this dish your new go-to comfort meal.
Print
Spinach Lasagna Roll-Ups
Spinach Lasagna Roll-Ups are a twist on traditional lasagna that are easy to serve as each roll-up is the perfect portion size for individual servings. Take the guesswork out of lasagna or tricky stuffed shells by making these roll-ups instead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
- 1 (15-ounce) container fat- free ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
- 4 cups spaghetti sauce
- 9 regular, whole-wheat, or gluten-free lasagna noodles, cooked (1/2 of a 16-ounce package)
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- In a medium bowl, combine the ricotta cheese, spinach, Parmesan cheese, egg, salt, and pepper.
- Evenly spread about 1 cup of the spaghetti sauce on the bottom of the baking dish.
- Place a piece of waxed or parchment paper on the counter and lay out the lasagna noodles.
- Spread 1/3 cup of the ricotta mixture evenly over each noodle.
- Carefully roll up each noodle and place seam-side down into the baking dish.
- Spoon the remaining spaghetti sauce over the noodles and top each one with 1 tablespoon of the mozzarella cheese.
- Cover the baking dish with foil and bake for 40 minutes or until the cheese melts. Serve.
What to Serve Alongside
These roll-ups are filling on their own, but a few simple sides round out the meal nicely. Garlic bread is the obvious choice – mix softened butter with minced garlic, parsley, and parmesan, spread on Italian bread, and broil for 2–3 minutes until golden.
A simple green salad helps balance the richness. Caesar salad works well, or just toss mixed greens with cherry tomatoes and Italian dressing. The acidity cuts through all that cheese.
Roasted vegetables are another good option. Zucchini, bell peppers, and red onions tossed with olive oil and Italian seasoning, then roasted at 425°F for about 20 minutes until they’re caramelized around the edges.
Rolling Technique
Cook your noodles just to al dente – they’ll finish cooking in the oven, and overcooked noodles tear easily when rolling. When spreading the filling, use the back of a spoon and leave about a half-inch border. Don’t overfill, as the mixture will expand as it heats.
Start rolling from the narrower end of the noodle, rolling away from yourself with gentle but firm pressure. If a noodle tears, patch it with extra sauce – it won’t show once everything’s baked and covered in cheese.
Recipe Variations
For a meat version, brown some Italian sausage and mix it into the ricotta filling. For extra creaminess, add some mascarpone to the ricotta mixture. Want heat? Add crushed red pepper flakes and diced jalapeños.
Vegetable additions work well too – try sautéed mushrooms, diced roasted red peppers, or sun-dried tomatoes in the filling.
Make-Ahead Options
These freeze well for up to three months. Assemble completely, cover tightly with plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before baking (add 10–15 minutes to the cooking time if still cold).
You can also assemble them a day ahead and refrigerate. This actually helps the flavors meld together.
Why This Works
Traditional lasagna can be tricky to serve neatly, but roll-ups solve that problem with individual portions that hold together perfectly. The ricotta and spinach filling provides creaminess and a subtle earthy flavor that complements the marinara sauce well.
The technique is more forgiving than layered lasagna – if one roll-up doesn’t look perfect, it’s easily hidden under sauce and cheese. Plus, the individual portions make serving and portion control much simpler.
These roll-ups represent a practical evolution of classic comfort food – all the flavors you love in a format that’s easier to make and serve. Perfect for busy weeknights when you want something satisfying without the complexity of traditional lasagna.
If you try this recipe, let me know what you think!
