Spinach Lasagna Roll Ups have everything you love about traditional lasagna, but this recipe is easier and less intimidating than a whole lasagna. These lasagna roll ups are loaded with ricotta cheese, spinach, Italian sauce and red sauce and are the perfect weeknight meal. Be sure to watch the recipe video too!
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 an entire lasagna seems like a hassle too, so these spinach lasagna roll ups make dinner low-fuss and fun to make.
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
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
You can use my recipe below in the recipe notes to make a “homemade red sauce” or you can buy a jar of red sauce. One 24 ounces jar should be plenty but if you like your lasagna really saucy you will need another jar. I often open up the second jar, especially when having leftovers.
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.
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.
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.
Line ~1 cup of the tomato 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. 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.
Customize it: add in different cheese, don’t add meat or do, add in chopped mushrooms or small broccoli pieces, etc.
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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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.Homemade Marinara Sauce (as shown in video):
2 Tbsp. Extra Virgin Olive Oil
1/3 cup yellow onion, finely diced
3 cloves garlic, minced
2 tsp. red pepper chili flakes
1 tsp. oregano
2 Tbsp. fresh basil, or dried
1 (28 oz.) can crushed tomatoes
1 Tbsp. tomato paste
salt and black pepper to taste
To make the marinara sauce: Heat olive oil in a medium saucepan over medium heat for ~1 minute. Add onion and sauté until tender, about 3 minutes. Add garlic and sauté for 30 seconds longer. Add crushed tomatoes, tomato paste, basil, oregano, red pepper chili flakes, and season with salt and pepper. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.*You can always use a jar or marinara instead of making your own. We often do this when short on time!Recipe inspired from Gal on a mission
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