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cheesy spinach ricotta rolled up into a lasagna noodle covered in red sauce

Cheesy Spinach Lasagna Roll Ups

Lasagna hack: turn them into roll ups! Great for portion control and a low-fuss way to enjoy lasagna. 
Course Main Course
Cuisine Italian
Keyword easydinner, lasagna
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 535kcal


  • 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 9x13 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


Serving: 2roll ups | Calories: 535kcal