Spinach Lasagna Roll-Up Recipe: An incredible easy weeknight or weekend dinner the entire family will enjoy! Step-by-step photos included!
If someone were to ask me what my favorite food was, I think lasagna might be one of the tops. What's not to love - tons of sauce, pasta, cheese, more sauce, and more cheese. It's pure comfort food, yep.
We really love comfort food, like these spinach lasanga roll-ups, during the cold, winter months! Last night and today it is really cold here, hovering right around 0 degrees Fahrenheit. Come on Spring...can you please get here sooner? We had a mild winter and then February came around and that's another story. Brrrr.
Please do not mind me while I go munch on one of these warm and savory roll-ups to warm my belly up. Yeah, these roll-ups will warm you up inside. The best feeling ever when it's so cold. Wouldn't you agree?
These spinach lasanga roll-ups are out-of-this-world delicious. Even though they do not contain any meat, the homemade sauce makes up for it and some. You will love it! The best part, they do not take too long to assemble and the sauce does not need to simmer all day. If you do have the available time to allow it to simmer all day, then do it - so good. Either way; I love it and I know you will too, my friend.
If you have never made lasagna roll-ups before, there are step-by-step photos below the recipe. Not every step is there, but it's still easy to follow along. In this recipe you can use fresh or frozen spinach. If you are using frozen spinach, be sure not to get rid of all of the water in the spinach. It allows the mixture inside of the roll-ups to be moist. You will also need to make sure you are using the correct sized baking dish. You will need two. I like to use this one and it's perfect.
- Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion diced
- 28 ounce can of crushed tomatoes
- 3 garlic cloves minced
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- salt and pepper to taste
- Filling:
- 10 ounce package of frozen spinach thawed
- 15 ounces ricotta cheese
- 2 and ½ cups mozzarella cheese shredded
- ⅔ cup parmesan cheese shredded
- 1 large egg
- Noodles:
- 12 lasagna noodles
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Tomato Sauce:
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Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
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While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
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Filling:
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Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
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Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photos below.
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Assemble:
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Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.
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I used this more as a technique than a real recipe. I think it takes a bit longer to make than a traditional lasagna because of the spreading of the filling and rolling of the noodles but it works well. I used my own marinara and added chopped artichoke hearts (not marinated), garlic, salt, pepper and a couple of eggs to the filling (used a 32 oz cup of ricotta). It worked well and I'd do it again.
Hi Cheslsea,
today I cooked your spinach lasagna roll-ups for lunch for my family. Everybody absolutely loved it! Thanks for sharing that recipe 🙂
Greetings from Germany
Nina
So glad you and your family enjoyed them, Nina!
Oops, accidentally put the 2 and 1/2 cups of cheese in the filling ! I know I should read thru a recipe before preparing,but maybe if the ingredients are written as " 1 1/2 and 1 cup, separated" it might stand out more to not use all the filling ingredients in the filling?
Regardless, this is a great recipe! Thanks for sharing it!
How we shall now suffer with a little extra cheese!
I just accidentally did the same thing but I add extra cheese to everything so it doesn't bother me! Hopefully they still turn out great, looks so good already!
Are these freezable? I'm making them tonight but will have extra filling and wondering if they would be able to make ahead and freeze? Thank you!!
Hi Megan. I have not tried freezing them before. If you decide to freeze them, please let me know how they turned out.
i make very large batches and freeze. The kids love them when they come home from school, easy to pop in the microwave and taste just as good as if they came right out of the oven!
Thanks for sharing, Jennifer!
have made them and frozen them- they are fine. thawed in the fridge then cooked in the oven with the cheese and sauce.
Yes, I freeze my leftovers for this all the time. Defrost and they taste just like you just made them.
Love your recipe for these! My husband and kids definitely approve! Question: Can I use the oven ready noodles and just lay them flat instead of rolling them up? I bought the wrong noodles this time.
So glad you enjoy them, Krista! Sounds fine to me!
Oops! Didn't see it tucked away into the recipe! Sorry
Super relish! Making these for lunch today for my husband and toddler. I'm sure they are going to love it!
These are so delicious and easy! My family loves them! Thanks for sharing the recipe. We make them at least once a month.
Made it yesterday and it was delicious ! I'm eating the leftover right now ! 😀 Thank you !
I made these roll ups for dinner tonight. I didn't see it included in the recipe, but I have to ask (because I don't want to do it myself-HA!). Have you calculated the caloric/nutritional information? We thank you for the recipe; everyone in my family enjoyed them.
Great recipe and perfect for vegetarians.
I made these for dinner tonight....they turned out really good. I’ll definitely make them again. I did have a lot of filling left over, so I’ll freeze the leftover. I followed the recipe and used a 1/4 cup of filling on e@ch noodle but perhaps the lasagna noodles I used were smaller? Very tasty and not difficult to make at all!
I make basically the same, but also add a can of black olives, chopped.
I made these over the weekend and they were so delicious! All in all I think it took me about an hour to make but I didn't time myself. This is one of my new favourites. Thanks for sharing 🙂
Made these tonight for supper and they were wonderful. It is definitely a recipe I will keep.
I just made this lasagna today. I just substituted the Sauce with the one from store. And it was just great. This is one great recipe . I loved it. Plan to make it more often. Thanks for sharing
Oh wow- these were absolutely delicious!
Will definitely make again
Wonderful dish. I prepped the night prior with the sauce (my wife's grandmother's recipie... 2+ hours to cook) and the noodles. Noodles pressed between 2 sheets of waxed paper and kept in the fridge overnight made them roll perfectly. Nice and cool, easy to handle. Cook time I added a bit to allow everything to come to temperature. This is a great dish.
I made a pink vodka sauce instead of marinara and added artichoke hearts to the spinach with 8 oz. of cream cheese. Delicious!!
Can you make the filling a day ahead and store in the fridge?
Sure!
Delicious and fun to make. This will definitely become part of my recipe box.