These lasagna roll ups are so good! We love them for dinner, a make ahead meal, a meal train meal, basically any occasion which calls for an easy dinner. We eat the leftovers for a couple nights afterwards since reheating them is a breeze.
Homemade Spinach Ricotta Filling
- I started with boiling my lasagna noodles according to package instructions. Once fully cooked, lay them out in strips on paper towels to dry, then placed them on parchment paper so they wouldn’t stick.
- While the lasagna noodles are boiling, make the spinach ricotta filling.
- If you want to really go the homemade route, use our homemade ricotta recipe.
- Mix ricotta, egg, shredded mozzarella, garlic, Italian seasoning, salt, pepper & steamed spinach (make sure the spinach is cooled so it doesn’t melt the ricotta/scramble the egg) together in a bowl. Mix with a fork until fully combined.
How to Make Rolled Lasagna
- Fill a 9×13 inch casserole dish with about 1/2 inch of marinara sauce.
- My favorite store bought marinara sauces are Rao’s, Newman’s Own, and Sprouts brand.
- Spread about 2-3 tablespoons of spinach ricotta filling onto the lasagna noodle, and then roll it up.
- Place the lasagna roll seamside down in the pan.
- Top with about 2 teaspoons of marinara, then will some additional shredded mozzarella.
- Bake for 25 minutes at 350 degrees fahrenheit. I like to bake it for 15 minutes covered, followed by 10 minutes uncovered. This keeps the cheese gooey!
Storing & Reheating Lasagna Rolls
Once the lasagna rolls are cooked and if you’ve managed to not eat all of them with some left over, they store great in the refrigerator for up to 3 days.
- Store lasagna rolls in a lidded container in the refrigerator for up to 3 days.
- If you want to reheat them, place them on a plate covered by a paper towel and microwave for 30 seconds at a time until warm throughout.
- Lasagna rolls get a little dried out? Add about 1 teaspoon of water on the plate before microwaving with a paper towel on top. They will perk right back up!
Recipe Variations
- Not a fan of spinach? Skip it! This will yield a little less filling, so subsitute cheese in its place to make up for it.
- Want to add protein? Add 1/2 cup of cottage cheese to the ricotta mixture.
- You could also use alfredo instead of marinara sauce! Here’s a quick recipe we love.
If you like this recipe, here’s a few more like it.
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Hope you enjoy this as much as we did! – Kathi and Rachel
Lasagna Roll Ups
These delicious and easy Lasagna Roll Ups come together for a melty, delicious and fast dinner with a quick spinach ricotta filling.
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Servings: 9 lasagna rolls
Ingredients
- 9 lasagna noodles
- 2 cups marinara sauce (plus 1 tsp for each lasagna roll topping)
Spinach Ricotta Filling
- 3/4 cup steamed spinach (drained and cooled)
- 15 oz ricotta
- 3/4 cup mozzarella, shredded (1/2 cup for filling, 1/4 cup for topping)
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp granulated garlic
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 350 degrees fahrenheit. Prepare a 9x13 inch casserole dish with 1.5 cups marinara sauce.
- Bring pot of water to boil, and boil lasagna noodles according to package instructions. Strain, rinse with cold water, and dry with a paper towel. Place on a piece of parchment paper to prevent sticking.
- While lasagna noodles are boiling, combine ricotta filing ingredients in a medium sized bowl.
- Slather ricotta cheese mixture on lasagna noodle. Roll as picture above indicates. Place into pan filled with marinara sauce.
- Bake covered with foil for 15 minutes, then for another 10 minutes uncovered. Serve & enjoy!
Nutrition
Calories: 240kcal | Carbohydrates: 26g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 50mg | Sodium: 504mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2064IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 2mg
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