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spinach lasagna roll ups

Cheesy Spinach Lasagna Roll Ups

These individual pasta bundles feature tender lasagna noodles rolled around a creamy ricotta, mozzarella, and spinach filling, topped with marinara and baked until bubbly. Perfect for busy weeknights, they can be assembled ahead and frozen for ultimate convenience. Each roll is a perfectly portioned, impressive dinner that solves the leftover lasagna problem.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian‑American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 15 oz ricotta cheese
  • 1 lb mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 16 oz frozen spinach, thawed, rinsed and thoroughly squeezed dry
  • 1 large egg
For Assembly
  • 12 lasagna noodles
  • 3-4 cups marinara or spaghetti sauce
  • 1/4 cup Parmesan cheese, for topping

Equipment

  • large pot
  • mixing bowl
  • 13×9 inch baking dish
  • Clean kitchen towels
  • Baking sheet (for freezing)
  • Freezer bags

Method
 

  1. Cook lasagna noodles in salted boiling water for 2-5 minutes less than package instructions. Drain, rinse with cold water, and lay flat on a clean towel to cool.
  2. In a large bowl, combine ricotta, grated mozzarella, 1/2 cup Parmesan, thoroughly squeezed dry spinach, and egg. Mix until well blended.
  3. Spread about 1/3 cup of cheese mixture lengthwise down each noodle. Top with 1-2 tablespoons of marinara sauce. Carefully roll each noodle from one end to the other.
  4. Place each roll seam-side down in a greased 13x9 inch baking dish. Pour remaining sauce over the rolls and sprinkle with 1/4 cup Parmesan cheese.
  5. Bake at 350°F (175°C) for 25-30 minutes, until cheese is melted, sauce is bubbly, and rolls are heated through.
  6. Make-Ahead Tip: Assemble rolls without sauce in the bottom of the pan. Flash freeze on a baking sheet for 15 minutes, then transfer to freezer bags. To bake from frozen, place frozen rolls in a dish, add sauce to the bottom and top, and bake at 350°F for 45-55 minutes until hot and bubbly.

Notes

The key to success is squeezing the spinach extremely dry to prevent watery roll-ups. Undercooking the noodles slightly (2-5 minutes less than package directions) makes them pliable for rolling without tearing. For a meatier version, add 1/2 pound of cooked, drained ground beef or Italian sausage to the cheese filling. These roll-ups freeze beautifully—assemble without the bottom sauce, flash freeze, then store in bags. When ready to bake, add sauce to the dish bottom and top before baking from frozen for an easy future meal.