Cheesy Spinach Lasagna Roll Ups

My love for these Cheesy Spinach Lasagna Rolls Ups is kind of out of control.

I mean, my love for easy pasta recipes in general is kind of out of control to be honest, haha!

But these spinach lasagna rolls ups are super easy to make and use simple ingredients.

Sometimes making a classic lasagna (as much as I’m obsessed with it) can be very time consuming, so these spinach lasagna roll ups make dinner low-fuss and fun to make.

They come together in no time and are always loved by everyone.

Plus, this is an easy meal to meal prep and they are freezer friendly as well. If you’re a comfort food junkie like me you’ll be sure to love this meal. It’s a win-win dinner situation!

Some other easy lasagna recipes I love are my Instant Pot Lasagna Soup, Lazy Cheese Ravioli Lasagna, and Creamy Spinach & Mushroom Lasagna.

These spinach lasagna roll ups are

• Low maintenance
• Easy to make!
• Customizable: add meat, don’t add meat, add more veggies, different cheeses, etc.
• Freezer-friendly
• SUPER CHEESY, like ricotta-cheesy
• Rich, creamy, dreamy

What you’ll need to make these lasagna roll ups

Scroll down to the recipe card for the full list of ingredients.

These spinach lasagna roll ups have 4 types of cheese in them: Parmesan Cheese, Asiago Cheese, Romano Cheese, AND fresh mozzarella. It’s basically heaven in a roll up.

How to make lasagna roll ups

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Cook the lasagna noodles: Preheat the oven to 375°F. Cook the lasagna noodles in a large pot according to package directions (about 7-8 minutes) and then lay them flat on wax paper.
2. Combine the cheese mixture: In a large mixing bowl, mix together the ricotta cheese with the spinach, egg, parsley and a pinch of salt and pepper. Then mix all of the shredded cheese varieties together. Mix ~2 cups of the cheese mixture into the ricotta mixture.
3. Assemble the roll ups: Scoop ~1/4 cup of this cheese mixture onto each lasagna noodle. This recipe will make ~12-15 roll ups, so repeat until the cheese mixture is used up. Optional step: sprinkle cooked, hot ground Italian sausage pieces on top of the ricotta and then roll up if you’d like some meat in your lasagna rolls. You can also use ground beef or ground turkey.
4. Roll the spinach lasagna roll ups as tight as you can and stuff any filling back into them as you will, some will naturally fall out.
5. Bake: Pour ~1 cup of the red sauce down in a 9×13 inch glass dish and place the lasagna roll ups in the pan. Pour the remaining marinara sauce on top of the roll ups, sprinkle with remaining cheese and bake for ~30 minutes. You can cover with foil, but not necessary. Enjoy your lasagna after it cools ~5-10 minutes. Hello perfect portions!

Tips for making lasagna roll ups

• You can use fresh spinach in place of frozen. If using frozen, allow it to thaw and squeeze out any excess moisture/water using a cheese cloth.
• Cook the lasagna noodles in a large stockpot al dente. If you don’t have one large enough to fit 12-15 lasagna noodles, cook the noodles in batches. Stir the lasagna noodles as they cook so they don’t stick to each other. Use a pair of tongs to carefully remove them from the hot water. And I like to cook a couple extra just in case a few noodles tear.
• Customize it: add in different cheese, don’t add meat or do, add in chopped mushrooms or small broccoli pieces, etc.
• Use freshly grated cheese: pre-packaged cheese just doesn’t melt as well!
• Make sure the marinara sauce covers the noodles so when the noodles bake they don’t get crunchy or hard.
• Freeze whatever you don’t eat. Let the lasagna cool completely and then store in a freezer safe container for up to 3 months.

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