Spinach and ricotta lasagna roll ups are a variation of traditional lasagna where the pasta is rolled up with a cheese filling of spinach and ricotta cheese, instead of layering the pasta with the filling. The roll ups are then usually baked in a tomato or pasta sauce. This dish is a great way to enjoy the flavor of classic lasagna in a more portable, individual serving size.
Homemade lasagna is the quintessential comfort food. Always cheesy, always delicious. Rolled into lasagna roll ups, it looks elegant. Spinach lasagna rolls are great for a smaller portion, for meal prep and are easily frozen. Next time you have a lasagna craving, try these. Whether you are serving them as a comforting family dinner at home, or as a main course while entertaining, you will be glad you did.
While making lasagna from scratch can sometimes seem intimidating, a great addition to this easy recipe could be Italian seasoning to simplify the process while still delivering delicious results. By using Italian seasoning in place of individual herbs, you can save time and add depth of flavor to your lasagna without sacrificing the traditional taste.
Change things up with this great recipe by choosing your favorite red sauce, also use any spinach, such as baby spinach or chopped spinach.
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Ingredients
- 15 lasagna noodles
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, freshly grated and divided
- ½ cup parmesan cheese, freshly grated
- 1 egg
- ½ cup fresh parsley, chopped
- 8-10 oz. frozen spinach, thawed and well drained or fresh spinach
- 3 cup marinara sauce, divided
- Sea salt and black pepper to taste
Equipment
- Cheese grater
- Paper towels or cheesecloth
- Large mixing bowl
- Cutting board and knife
- Parchment paper
- Casserole dish
- Large pot of water for pasta
- Aluminum foil
Instructions
- Pre heat oven to 400° F.
- Cook lasagna noodles, just shy of al dente, in salted boiling water according to package directions.
- Meanwhile, in a large bowl, combine ricotta, 1/2 cup of grated mozzarella, parmesan, egg, and parsley.
- Press the thawed spinach in cheesecloth or between paper towels to remove as much moisture and excess liquid as possible. Add to the ricotta mixture breaking it up with your hands or a fork as you add it to the bowl. Season to taste with salt and pepper and mix well.
- Spread 1 cup, layer of marinara sauce on the bottom of a large casserole dish.
- Once the noodles have finished cooking, drain and lay in a single layer to prevent sticking together on a parchment paper lined sheet pan or other flat surface.
- Spread each cooked lasagna noodle with 2-3 tablespoons of the ricotta cheese mixture, covering the entire length of the noodle.
- Once noodles are evenly covered with the ricotta mixture, roll noodles and place them into the prepared casserole dish standing upright so you can see the rolled layers on top.
- Cover the noodles with the marinara sauce and sprinkle on the reserved mozzarella cheese.
- Cover the casserole dish with a piece of aluminum foil.
- Bake for 20 minutes. Uncover and bake another 10 minutes.
- Allow to cool for 10 minutes before serving. Enjoy!
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Spinach and Ricotta Lasagna Roll Ups
Homemade lasagna is the quintessential comfort food. Always cheesy, always delicious. Rolled into lasagna roll ups, it looks elegant. Spinach lasagna rolls are great for a smaller portion, for meal prep and are easily frozen. Next time you have a lasagna craving, try these. Whether you are serving them as a comforting family dinner at home, or as a main course while entertaining, you will be glad you did.
Spinach and ricotta lasagna roll ups are a variation of traditional lasagna where the pasta is rolled up with a cheese filling of spinach and ricotta cheese, instead of layering the pasta with the filling. The roll ups are then usually baked in a tomato or pasta sauce. This dish is a great way to enjoy the flavor of classic lasagna in a more portable, individual serving size.
While making lasagna from scratch can sometimes seem intimidating, a great addition to this easy recipe could be Italian seasoning to simplify the process while still delivering delicious results. By using Italian seasoning in place of individual herbs, you can save time and add depth of flavor to your lasagna without sacrificing the traditional taste.
Change things up with this great recipe by choosing your favorite red sauce, also use any spinach, such as baby spinach or chopped spinach.
Ingredients
- 15 lasagna noodles
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, freshly grated and divided
- ½ cup parmesan cheese, freshly grated
- 1 egg
- ½ cup fresh parsley, chopped
- 8-10 oz. frozen spinach, thawed and well drained or fresh spinach
- 3 cup marinara sauce, divided
- Sea salt and black pepper to taste
Instructions
- Pre heat oven to 400° F.
- Cook lasagna noodles, just shy of al dente, in salted boiling water according to package directions.
- Meanwhile, in a large bowl, combine ricotta, 1/2 cup of grated mozzarella, parmesan, egg, and parsley.
- Press the thawed spinach in cheesecloth or between paper towels to remove as much moisture and excess liquid as possible. Add to the ricotta mixture breaking it up with your hands or a fork as you add it to the bowl. Season to taste with salt and pepper and mix well.
- Spread 1 cup, layer of marinara sauce on the bottom of a large casserole dish.
- Once the noodles have finished cooking, drain and lay in a single layer to prevent sticking together on a parchment paper lined sheet pan or other flat surface.
- Spread each cooked lasagna noodle with 2-3 tablespoons of the ricotta cheese mixture, covering the entire length of the noodle.
- Once noodles are evenly covered with the ricotta mixture, roll noodles and place them into the prepared casserole dish standing upright so you can see the rolled layers on top.
- Cover the noodles with the marinara sauce and sprinkle on the reserved mozzarella cheese.
- Cover the casserole dish with a piece of aluminum foil.
- Bake for 20 minutes. Uncover and bake another 10 minutes.
- Allow to cool for 10 minutes before serving. Enjoy!