Lasagna is a dish that brings people together. It’s warm, filling, rich in flavor, and steeped in tradition. But what if you could take all that goodness—layers of cheese, tender pasta, and savory sauce—and wrap it into individual, portion-controlled rolls? Enter: Spinach Lasagna Rolls.
This creative spin on traditional lasagna delivers all the cheesy, comforting elements you love but in a fun, tidy format that’s perfect for weeknight dinners, meal prep, or entertaining guests. It combines creamy cheeses, wholesome spinach, and hearty tomato sauce into elegant roll-ups that are easy to make and even easier to devour.
Whether you’re a vegetarian or just looking for a lighter take on a classic, this dish checks every box: it’s flavorful, family-friendly, budget-conscious, and freezable. Let’s dive into how you can recreate this modern lasagna marvel at home.
Why You’ll Love These Spinach Lasagna Rolls
If you love lasagna but dread the layering process or dealing with large casserole dishes, these lasagna rolls are your solution. Not only are they easier to portion and serve, but they also look impressive on a plate—each roll like a cheesy, saucy pinwheel of comfort.
Top reasons to try this recipe:
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Easy to assemble – Much simpler than layering a full lasagna
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Portion-controlled – Perfect for lunchboxes or meal planning
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Kid-approved – Even picky eaters enjoy this cheesy dish
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Vegetarian-friendly – A satisfying meatless main course
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Customizable – Easy to tweak the filling or sauce to your taste
Ingredients (Makes 6 Servings / 9 Rolls)
You don’t need a pantry full of exotic ingredients to make this delicious meal. Just a few simple staples will do:
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Frozen Chopped Spinach – 1 (10-ounce) package, thawed and drained
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KRAFT Shredded Mozzarella Cheese – 1¼ cups, divided
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PHILADELPHIA Cream Cheese – 4 ounces, softened
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KRAFT Grated Parmesan Cheese – ¼ cup
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Lasagna Noodles – 6, cooked and drained
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Spaghetti Sauce – 2 cups (use your favorite jarred or homemade variety)
Note: This recipe yields 9 rolls, assuming you cut some of the cooked lasagna noodles in half or overlap partial noodles. You can double the ingredients to fit a larger baking dish and make 12–15 rolls for a crowd.
Step-by-Step Instructions
1. Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease a 9-inch square baking dish with cooking spray or olive oil to prevent sticking. Set aside.
2. Cook and Cool the Noodles
Boil a large pot of water and cook the lasagna noodles until al dente, according to package directions—usually 8 to 10 minutes. Drain and rinse them under cool water to stop the cooking process, then lay them flat on a clean surface or parchment paper to avoid sticking.
3. Prepare the Cheese and Spinach Filling
In a large mixing bowl, combine:
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Thawed and well-drained spinach
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1 cup shredded mozzarella cheese
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4 ounces softened cream cheese
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¼ cup grated Parmesan cheese
Mix until thoroughly combined. The texture should be creamy and spreadable, not watery—so make sure to squeeze all excess moisture from the spinach before mixing.
4. Assemble the Lasagna Rolls
Now comes the fun part—rolling! Lay a lasagna noodle flat. Spread about 2–3 tablespoons of the spinach-cheese mixture evenly along the surface of the noodle. Start from one end and roll the noodle tightly like a jelly roll.
Place the rolled noodle seam-side down in your prepared baking dish. Repeat the process with the remaining noodles until you’ve filled the dish with 9 rolls.
5. Add Sauce and Cheese
Pour 2 cups of spaghetti sauce evenly over the rolls, ensuring every roll is covered. You want the sauce to pool slightly at the bottom to keep the pasta moist during baking.
Sprinkle the remaining ¼ cup of mozzarella cheese evenly over the top. This cheese will melt into a gooey, golden topping as it bakes.
6. Bake to Perfection
Cover the baking dish loosely with foil and bake in your preheated oven for 25–30 minutes. Remove the foil during the last 5–10 minutes of baking to allow the cheese to lightly brown.
You’ll know the dish is done when the sauce is bubbling around the edges and the cheese on top is melted and lightly golden.
7. Serve and Savor
Let the lasagna rolls rest for 5 minutes before serving. This allows them to set slightly and makes it easier to lift each one out without falling apart.
Serve with a crisp green salad, roasted vegetables, or garlic bread for a full, satisfying meal.
Tips for the Best Spinach Lasagna Rolls
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Drain the spinach well: Use a cheesecloth, paper towels, or fine-mesh sieve to press out all excess moisture to avoid a watery filling.
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Use quality pasta sauce: A good marinara or tomato basil sauce makes a big difference. Homemade or high-quality jarred sauces both work.
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Prep ahead: You can assemble the rolls the night before and bake the next day.
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Use no-boil noodles: If preferred, use no-boil lasagna sheets, but be sure to parboil them slightly so they’re flexible enough to roll.
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Add extra flavor: Try mixing in garlic powder, Italian herbs, or red pepper flakes into the filling for a flavorful punch.
Make-Ahead and Freezer Instructions
Spinach lasagna rolls are ideal for freezing and meal prep:
To Freeze Before Baking:
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Assemble the rolls and place them in a foil or freezer-safe baking dish.
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Cover tightly with foil and freeze for up to 3 months.
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When ready to eat, bake directly from frozen at 375°F for 50–60 minutes, covered, then uncover for the last 10 minutes to brown the top.
To Freeze After Baking:
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Let the rolls cool completely.
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Wrap each portion individually or store in an airtight container.
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Reheat in the microwave or oven until hot.
Variations and Substitutions
Here’s how you can customize the dish to your taste or dietary preferences:
1. Protein Boost
Add cooked ground turkey, chicken, or Italian sausage to the filling for extra heartiness.
2. Lighter Version
Use Neufchâtel cheese in place of regular cream cheese, and opt for part-skim mozzarella. Choose a low-sodium pasta sauce to cut back on salt.
3. Extra Veggies
Add finely chopped mushrooms, zucchini, or bell peppers to the filling for added nutrition and flavor.
4. Gluten-Free
Use gluten-free lasagna noodles and ensure your pasta sauce is gluten-free.
5. Vegan Option
Substitute dairy cheese with vegan cheese alternatives and use a cashew-based cream cheese substitute.
What to Serve With Spinach Lasagna Rolls
Spinach Lasagna Rolls are rich and flavorful on their own, but pair beautifully with:
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Garlic bread or cheesy breadsticks
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A fresh garden salad with balsamic vinaigrette
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Roasted broccoli or asparagus
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A glass of red wine (Chianti, Zinfandel, or Merlot)
Nutrition Facts (Per Serving)
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Calories: 305
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Total Fat: 14g
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Saturated Fat: 7g
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Cholesterol: 42mg
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Sodium: 787mg
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Carbohydrates: 33g
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Fiber: 5g
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Sugars: 9g
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Protein: 15g
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Vitamin C: 3mg
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Calcium: 280mg
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Iron: 2mg
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Potassium: 471mg
Frequently Asked Questions (FAQ)
Can I use fresh spinach instead of frozen?
Yes! Use about 4–5 cups of chopped fresh spinach. Sauté it quickly in a pan until wilted, then let it cool and squeeze out the moisture before mixing it into the filling.
Can I use ricotta cheese instead of cream cheese?
Absolutely. Ricotta is a more traditional lasagna cheese and works beautifully in this recipe. Just make sure to drain it well if it’s too wet.
How long do leftovers last in the fridge?
Up to 4 days when stored in an airtight container.
Can I double this recipe?
Yes. Simply double all ingredients and use a 9×13-inch baking dish. You may need to slightly increase the baking time.
Final Thoughts
These Spinach Lasagna Rolls are everything you want in a comfort food meal—cheesy, saucy, satisfying, and just a little indulgent. They’re easy to make, easy to love, and easy to adapt for any occasion. Whether you’re feeding a family or preparing a make-ahead meal for the week, this recipe is a surefire winner.
So next time you’re in the mood for lasagna but not the layering fuss, roll up your sleeves—literally—and try this delicious twist. Your oven (and your taste buds) will thank you.
Have you made these Spinach Lasagna Rolls?
Tag us @AlissaRecipes on Instagram and show us your creations! We’d love to share your version with our community.