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.
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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!
These spinach lasagna roll ups are
- Low maintenance
- Easy to make!
- Customizable: add meat, don’t add meat, add more veggies, different cheeses, etc.
- SUPER CHEESY, like ricotta-cheesy
- Rich, creamy, dreamy
What you’ll need to make these lasagna roll ups
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
- 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.
- 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.
- 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.
- 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.
- 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.
Yes. Make and assemble the rolls up to the point of baking. Cover and store in the fridge overnight. The next day when you’re ready to bake, bake according to directions below but add about 10 minutes since noodles are now cold.
Cool roll ups and store leftovers properly in the fridge for up to 3 days.
All to cool to room temperature. Freeze the rolls all together in a single layer in a freezer safe dish, or wrap them individually and store in a freezer safe baggie. Freeze for up to 3 months.
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Cheesy Spinach Lasagna Roll Ups
- 12-15 lasagna noodles
- 15 oz. ricotta cheese
- 1, 10 oz. package frozen spinach, thawed
- 1 large egg
- 2 Tbsp. parsley fresh, roughly chopped
- 10 oz. Mozzarella cheese (fresh) shredded (about 2.5 cups)
- 1/2 cup Parmesan cheese shredded
- 1/3 cup Asiago cheese shredded
- 1/3 cup Romano cheese shredded
- 1/2 tsp. salt and pepper (to taste)
- 16. oz. Ground Hot Italian Sausage, cooked (optional)
- 1, (24 oz.) jar Marinara of choice*
- Cook the lasagna noodles according to package directions. Using tongs, carefully remove them from the stockpot and align them on parchment or wax paper, side by side. Preheat oven to 375°F.
- For the cheese filling: In a mixing bowl stir together the thawed spinach (moisture squeezed out), ricotta cheese, egg, parsley and season with salt and pepper to taste.
- In a separate bowl, combine the Mozzarella cheese, Asiago cheese, Parmesan cheese and Romano cheese. Stir 2 cups of the cheese into the ricotta/egg mixture and reserve leftover cheese for sprinkling on the roll ups prior to baking.
- To assemble lasagna roll ups: Spread 1/4 cup of the cheese mixture evenly along length of the noodles (You can just use your hands, it's easier). Add meat on top of cheese, if using.
- Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 9×13 inch baking dish. Place lasagna roll ups in baking dish then cover the top with remaining marinara sauce and sprinkle with remaining cheese. Bake in preheated oven 30-35 minutes, or until heated through.
- Let cool for ~5-10 minutes before serving. Enjoy with more red sauce on top if desired.
- To thaw spinach: let thaw on counter or heat in the microwave, then remove excess water with paper towels or a cheese cloth.
- Make in advance: make all the way up until baking. Cover and place in fridge overnight and bake the next day, adjusting time as needed since pasta is now cold.
- Always cook a few extra lasagna noodles just in case some tear or break.
- Leave the Italian sauce out, or add a different ground meat like ground beef or turkey.
- Our favorite red sauce is Rao’s. Use your favorite!
- Recipe inspired from Gal on a mission
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie