Description
These spinach lasagna rolls are a delicious twist on traditional lasagna—filled with creamy ricotta, mozzarella, garlic, and spinach, then rolled and baked in a savory marinara sauce. They’re make-ahead friendly, freezer-safe, and easy to portion.
Ingredients
8 lasagna noodles
1 tablespoon olive oil
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 oz) jar spaghetti or marinara sauce
1/4 cup grated Parmesan cheese, for topping
Instructions
1. Preheat oven to 350°F (175°C).
2. Boil lasagna noodles until al dente, about 8 minutes. Drain and lay flat.
3. Heat olive oil in skillet. Add garlic and sauté for 1–2 minutes until fragrant.
4. In a large bowl, combine cooked garlic, thawed spinach, ricotta, mozzarella, and salt.
5. Spread 1/4 cup filling on each lasagna noodle, leaving ends clear.
6. Roll tightly and place seam-side down in a baking dish.
7. Pour sauce over all rolls, covering evenly.
8. Cover dish with foil and bake for 30 minutes.
9. Remove foil and bake 5 more minutes.
10. Top with grated Parmesan and serve warm.
Notes
To freeze before baking: assemble rolls in a freezer-safe dish, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F for 45–50 minutes.
You can also make them a day ahead and refrigerate overnight before baking.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 202
- Sugar: 6g
- Sodium: 645mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 12mg
Keywords: spinach lasagna rolls, lasagna roll ups, vegetarian lasagna, spinach ricotta rolls