Spinach Lasagna Roll-Ups Recipe

Of all the dishes that bring a sense of cozy, celebratory warmth to the dinner table, lasagna holds a special place in my heart. But let’s be honest, traditional lasagna can be a bit of an undertaking—a beautiful, delicious, but sometimes messy and time-consuming project. That’s where these Spinach Lasagna Roll-Ups changed everything for our family. The first time I made them, I was looking for a dish that felt special enough for a Sunday dinner but was practical enough for me to manage. The result was nothing short of magical. Seeing my kids’ eyes light up as I pulled the bubbly, golden-brown dish from the oven was a win, but the real victory was how easily they could serve themselves a perfect, self-contained little spiral of cheesy, saucy goodness. No more sloppy squares falling apart on the plate! Each roll-up is a perfect portion, packed with a creamy, flavorful spinach and ricotta filling, all wrapped in a tender pasta blanket and smothered in rich marinara. They have become our go-to for everything from weeknight comfort food to potlucks with friends, and they are, without a doubt, one of the most requested recipes in our home.

Why You’ll Fall in Love with This Spinach Lasagna Roll-Ups Recipe

Before we dive into the details, let’s talk about what makes this recipe a true standout. It takes all the classic, beloved flavors of traditional lasagna and presents them in a way that is not only elegant but incredibly practical.

• Perfect Portion Control: Each roll-up is a single serving, making it easy to plate and serve without the usual mess of cutting into a layered lasagna. It’s a game-changer for family dinners and entertaining guests.
• Easier & Faster Than Traditional Lasagna: While it looks impressive, the assembly process is surprisingly straightforward. Spreading the filling on individual noodles and rolling them up is often quicker and less fussy than carefully layering a large, heavy pan.
• Make-Ahead and Freezer-Friendly: This is the ultimate meal-prep recipe. You can assemble the entire dish a day in advance and refrigerate it, or freeze it for a delicious, home-cooked meal on a busy night weeks later. We’ll cover the exact steps for this further down.
• Incredibly Flavorful: The filling is the star of the show. We use a trifecta of cheeses—creamy ricotta, gooey mozzarella, and salty Parmesan—blended with garlic, seasonings, and nutrient-rich spinach. The hint of nutmeg is a classic Italian secret that elevates the creamy filling from good to unforgettable.
• Customizable: This recipe is a fantastic base for your own culinary creativity. You can easily add other ingredients to the filling, switch up the sauce, or use different cheeses to make it your own.

Complete Recipe: Ingredients for Spinach Lasagna Roll-Ups

Accuracy is key to a perfect result. This recipe is designed for a standard 9×13 inch baking dish and yields approximately 12-14 roll-ups, serving 6-8 people.

For the Pasta and Assembly:

• 1 box (16 ounces) Lasagna Noodles: You will likely need 12-14 noodles, but it’s good to cook a few extra in case some tear.
• 2 tablespoons Olive Oil: For tossing with the cooked noodles to prevent sticking.
• 1 jar (24 ounces) Marinara Sauce: Use your favorite high-quality store-bought sauce or a homemade version.
• 1 ½ cups Shredded Mozzarella Cheese, divided: For the filling and for topping.
• ½ cup Grated Parmesan Cheese, divided: For the filling and for topping.
• Fresh Basil or Parsley, for garnish (optional)

For the Creamy Spinach Ricotta Filling:

• 1 container (15 ounces) Whole Milk Ricotta Cheese: Whole milk ricotta provides the creamiest texture and richest flavor.
• 1 package (10 ounces) Frozen Chopped Spinach, thawed and squeezed very dry: This is a critical step! Squeezing out all the excess water is essential to prevent a watery filling.
• 1 cup Shredded Mozzarella Cheese
• ¼ cup Grated Parmesan Cheese
• 1 large Egg: This acts as a binder, helping the filling hold its shape during baking.
• 2 cloves Garlic, minced: Fresh garlic is best, but you can substitute with ½ teaspoon of garlic powder.
• 1 teaspoon Italian Seasoning: Or a blend of dried oregano and basil.
• ½ teaspoon Salt: Adjust to your taste.
• ¼ teaspoon Black Pepper
• ⅛ teaspoon Ground Nutmeg: This is a secret weapon that beautifully complements the creamy cheese and spinach. Don’t skip it!

Ingredient Notes & Potential Substitutions

• Cheese: For an even richer filling, you can substitute part of the mozzarella with provolone or fontina cheese. If you prefer a tangier flavor, using a mix of Pecorino Romano and Parmesan works wonderfully.
• Spinach: You can use fresh spinach instead of frozen. You will need about 1 pound of fresh spinach. Sauté it in a pan with a little olive oil until completely wilted, then let it cool, chop it finely, and squeeze out all the excess moisture.
• Sauce: While a classic marinara is perfect, feel free to experiment. A vodka sauce would add a wonderful creamy, tomato flavor, or an arrabbiata sauce would give the dish a spicy kick. For a non-tomato version, a creamy Alfredo or béchamel sauce would be decadent and delicious.
• Add-ins: To boost the protein, you could add 1 cup of finely chopped, cooked chicken or crumbled Italian sausage to the ricotta mixture. Sautéed mushrooms or finely diced sun-dried tomatoes also make excellent additions.

Step-by-Step Instructions

Follow these detailed steps to create flawless spinach lasagna roll-ups every time. The key is in the preparation and assembly.

Step 1: Prepare the Noodles and Oven

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook the Lasagna Noodles: Bring a large pot of heavily salted water to a rolling boil. Add the lasagna noodles and cook according to the package directions, but aim for al dente (firm to the bite). It’s crucial not to overcook them, as mushy noodles will tear easily during rolling. Cook a few extra noodles just in case.
3. Drain and Rinse: Once cooked, carefully drain the noodles. Immediately rinse them with cold water to stop the cooking process and wash away excess starch. This is a key step to prevent them from sticking together.
4. Prevent Sticking: Lay the cooked noodles in a single layer on baking sheets or parchment paper. Drizzle them with a little olive oil and gently toss to coat. This will ensure they stay separated and pliable while you prepare the filling.

Step 2: Make the Creamy Spinach Ricotta Filling

1. Dry the Spinach: Place the thawed spinach in the center of a clean kitchen towel, cheesecloth, or several layers of heavy-duty paper towels. Gather the ends and twist tightly, squeezing out as much liquid as humanly possible. You will be surprised by how much water comes out. This is the single most important step for achieving a thick, creamy filling, not a watery mess.
2. Combine Filling Ingredients: In a large bowl, combine the whole milk ricotta, the squeezed-dry spinach, 1 cup of the shredded mozzarella, ¼ cup of the grated Parmesan, the minced garlic, the large egg, Italian seasoning, salt, pepper, and the ground nutmeg.
3. Mix Thoroughly: Stir everything together until it is well combined and evenly distributed. Taste the mixture and adjust the salt and pepper if needed.

Step 3: Assemble the Lasagna Roll-Ups

1. Prepare the Baking Dish: Spread about 1 cup of your marinara sauce evenly over the bottom of a 9×13 inch baking dish. This sauce layer prevents the roll-ups from sticking and ensures they stay moist while baking.
2. Fill the Noodles: Lay one cooked lasagna noodle flat on your work surface. Spread about ¼ cup of the spinach-ricotta mixture evenly over the entire surface of the noodle, leaving a small ½-inch border at one end.
3. Roll it Up: Starting from the end with the filling, gently but snugly roll up the noodle into a spiral. Don’t roll it too tightly, or the filling will squeeze out.
4. Place in the Dish: Place the rolled-up noodle seam-side down into the prepared baking dish. Repeat the process with the remaining noodles and filling, arranging them snugly in the dish. You should be able to fit about 12-14 roll-ups.

Step 4: Bake to Bubbly Perfection

1. Top with Sauce and Cheese: Spoon the remaining marinara sauce over the top of the roll-ups. You can cover them completely or leave some of the pasta edges exposed for a nice texture contrast.
2. Add Cheese: Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese evenly over the top.
3. Bake: Cover the baking dish tightly with aluminum foil. This traps the steam and helps the roll-ups cook through without drying out. Bake for 25-30 minutes.
4. Brown the Top: After 30 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on top.
5. Rest Before Serving: This is a crucial final step! Let the lasagna roll-ups rest in the pan for at least 10 minutes before serving. This allows them to set, making them easier to serve cleanly and preventing them from falling apart.
6. Garnish and Serve: Garnish with fresh chopped basil or parsley for a pop of color and fresh flavor before bringing it to the table.

Nutrition Facts

• Servings: 6-8
• Calories Per Serving: Approximately 450-550 kcal (This is an estimate and can vary based on the specific brands of cheese, sauce, and other ingredients used.)

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes (plus 10 minutes resting time)

How to Serve Spinach Lasagna Roll-Ups

These roll-ups are a fantastic centerpiece for a meal. Here’s how to build a complete and satisfying dinner around them.

• With Classic Bread Sides:
  • Garlic Bread: A warm, crusty loaf of garlic bread is the perfect companion for sopping up any extra marinara sauce.
  • Focaccia: A soft, olive oil-rich focaccia with rosemary and sea salt complements the Italian flavors beautifully.
• With a Fresh, Crisp Salad: A simple salad provides a light and refreshing contrast to the rich, cheesy roll-ups.
  • Simple Green Salad: Toss mixed greens, cherry tomatoes, and cucumber with a light Italian or balsamic vinaigrette.
  • Caesar Salad: The bold, tangy flavors of a classic Caesar salad stand up well to the richness of the lasagna.
• With Roasted or Steamed Vegetables:
  • Roasted Broccoli or Asparagus: Toss florets or spears with olive oil, salt, and pepper and roast them alongside the lasagna for an easy and healthy side.
  • Steamed Green Beans: Simply steamed and tossed with a little butter and lemon juice, green beans add a vibrant and simple touch.
• Garnishes for the Finishing Touch:
  • A sprinkle of red pepper flakes for those who enjoy a little heat.
  • An extra grating of fresh Parmesan cheese at the table.
  • A dollop of pesto on top of each roll-up for a burst of basil and garlic flavor.

Additional Tips for Success

1. Don’t Overcook the Noodles: This is the most common pitfall. If your noodles are too soft, they will tear and fall apart when you try to spread the filling and roll them. Cook them just until they are flexible but still have a firm bite (al dente). Rinsing them in cold water is a non-negotiable step to halt the cooking.
2. The “Dry Spinach” Secret is Everything: I cannot overstate this. Watery spinach is the number one enemy of a good lasagna filling. It will make the ricotta mixture loose, seep out during baking, and create a soupy mess in the bottom of your pan. Use a clean kitchen towel for best results and squeeze until you can’t get another drop out.
3. Set Up an Assembly Line: To make the process fast and efficient, set up a workstation. Line up your cooked noodles, your bowl of filling, and your prepared baking dish. This assembly line method makes the rolling process go much more smoothly and keeps your kitchen cleaner.
4. Don’t Skimp on the Sauce: The sauce plays two vital roles. The layer on the bottom of the pan prevents the roll-ups from sticking and burning. The layer on top keeps the pasta from drying out and becoming tough in the oven. Ensure you have a good coating on both the bottom and top.
5. Let It Rest! It’s tempting to dive right in when the dish comes out of the oven, bubbling and smelling incredible. However, resting the lasagna for 10 minutes is essential. This brief period allows the filling and cheese to set, so when you lift a roll-up out of the pan, it holds its beautiful shape instead of collapsing into a puddle on the plate.

Make-Ahead and Freezing Guide

This recipe is a meal-prepper’s dream. Here’s how to do it right.

Making Ahead (For the Refrigerator)

You can fully assemble the spinach lasagna roll-ups up to 24 hours in advance.

1. Follow all assembly steps right up to the point of baking.
2. Do not add the final topping of sauce and cheese yet.
3. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator.
4. When ready to bake, remove the dish from the refrigerator for about 30 minutes to take the chill off.
5. Preheat your oven, top with the remaining sauce and cheese, and bake as directed, adding an extra 10-15 minutes to the initial covered baking time to account for the cold temperature.

Freezing Lasagna Roll-Ups

For a future meal, freezing works perfectly. You can freeze them baked or unbaked.

Method 1: Freezing Unbaked (Recommended for Best Texture)

1. Assemble the roll-ups in a freezer-safe baking dish (aluminum foil pans are great for this).
2. Do not bake. Flash freeze the dish uncovered for about 1 hour, or until the roll-ups are firm. This prevents them from squishing together.
3. Remove from the freezer and wrap the dish tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Label with the date and baking instructions.
4. Freeze for up to 3 months.
5. To Bake: You can bake from frozen. Remove the plastic wrap and cover with foil. Bake at 375°F for 50-60 minutes, then uncover and bake for another 15-20 minutes until hot and bubbly.

Method 2: Freezing Baked

1. Bake the lasagna roll-ups as directed.
2. Let them cool completely to room temperature.
3. Wrap the dish tightly in plastic wrap and then foil.
4. Freeze for up to 3 months.
5. To Reheat: Thaw overnight in the refrigerator. Remove the plastic wrap, cover with foil, and bake at 350°F for 20-30 minutes, or until heated through.

Frequently Asked Questions (FAQ)

1. Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 1 pound of fresh spinach to get the same volume as a 10-ounce frozen package once cooked down. To prepare it, heat a tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach in batches and cook until it is completely wilted. Transfer the wilted spinach to a colander to cool, then chop it finely and squeeze it very dry, just as you would with the frozen variety.

2. What is the best marinara sauce for this recipe?
The best sauce is one you love the taste of! High-quality store-bought sauces from brands like Rao’s, DeLallo, or Victoria work beautifully and are a great time-saver. Look for a sauce with a simple ingredient list and rich tomato flavor. Of course, if you have a favorite homemade marinara recipe, it will make the dish even more special.

3. Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese for ricotta, but it will change the texture and flavor. Cottage cheese has a lumpier, more watery consistency. To use it, opt for a full-fat version and consider blending it in a food processor for a few seconds to achieve a smoother, more ricotta-like texture. You may also need to drain it in a fine-mesh sieve to remove excess liquid before mixing it with the other filling ingredients.

4. How many roll-ups fit in a standard 9×13 inch pan?
Typically, you can fit 12 to 14 roll-ups in a standard 9×13 inch baking dish. This can vary slightly depending on how thick your noodles are and how tightly you roll them. The key is to arrange them snugly side-by-side so they support each other and don’t unroll during baking.

5. Is it necessary to add an egg to the ricotta mixture?
Yes, the egg is highly recommended. It acts as a crucial binding agent. As the lasagna bakes, the egg cooks and helps the cheese filling set, giving it structure. Without the egg, the ricotta mixture would be much softer and more likely to ooze out of the roll-ups when you serve them. For a stable, creamy filling that holds its shape, don’t skip the egg.

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