Name: Spinach Lasagna Roll-Ups
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 28 ounces can crushed tomatoes; 3 cloves garlic, minced; 3 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley; Salt and pepper, to taste; 10 ounces package frozen spinach, thawed and well-drained (about 1 cup packed); 15 ounces ricotta cheese; 2.5 cups shredded mozzarella cheese, divided; 2/3 cup grated Parmesan cheese; 1 large egg; 12 pieces lasagna noodles

I make these spinach lasagna roll-ups whenever I want classic lasagna flavor without the heavy layers and long slicing. Each pasta ribbon gets a creamy ricotta-spinach filling, a simple simmered tomato sauce, and a melty mozzarella crown — perfect for weeknights, casual company, or a make-ahead family meal.

Why cook this at home

This dish combines comfort and convenience: you get all the cozy, cheesy taste of lasagna but in individual portions that bake faster and plate prettier. Roll-ups are easier to portion, reheat well, and feel a little special without extra work — ideal for picky eaters and dinner guests alike.

"The spinach ricotta filling keeps every bite bright and creamy, while the quick homemade sauce makes this seem like a weekend bake even on a Tuesday." — a reader’s favorite review

Benefits at a glance:

Faster than layered lasagna (about 25 minutes in the oven).
Great for leftovers and freezer meals.
Kid-approved — easy to pick up with a fork.
Customizable: add meat, swap cheeses, or make it vegan.

How this recipe comes together

Before you start: you’ll simmer a simple tomato sauce, cook and cool lasagna noodles, mix the spinach-cheese filling, spread and roll each noodle, then bake in a sauced pan until bubbly.

Quick process overview:

Make tomato sauce and let it simmer to develop flavor.
Cook noodles to al dente, drain, and cool so they’re easy to handle.
Combine thawed spinach with cheeses and an egg to bind.
Spread filling on each noodle, roll, arrange in a baking dish, top with sauce and cheese.
Bake 20–30 minutes until heated through and melty.

Gather these items

Tomato Sauce:

1 tablespoon olive oil
1 medium onion, diced
28-ounce can 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 frozen spinach, thawed and well-drained (about 1 cup packed)
15 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
2/3 cup grated Parmesan cheese
1 large egg

Noodles:

12 lasagna noodles

Notes and substitutions:

Fresh spinach (10–12 ounces) can be used; sauté until wilted, cool, then chop and squeeze out excess moisture.
Swap part or all of the ricotta for cottage cheese for a lighter texture.
Use low-moisture mozzarella for best melting; shredded pre-shredded cheeses often contain anti-caking agents but are fine.
For gluten-free, use GF lasagna noodles or oven-safe vegetable slices (zucchini or eggplant) as wrappers.

Directions to follow

Tomato sauce

Heat 1 tablespoon olive oil over medium heat in a medium saucepan.
Add the diced onion and sauté until translucent, 4–6 minutes.
Stir in crushed tomatoes, minced garlic, dried basil, oregano, and parsley.
Reduce heat to low–medium, cover, and simmer at least 20 minutes. Stir occasionally and season with salt and pepper.

Noodles & prep
5. While the sauce simmers, cook 12 lasagna noodles according to package directions until al dente.
6. Drain the noodles and spread them on a sheet of parchment or wax paper to cool until they are safe to handle.
7. Preheat the oven to 375°F (190°C).

Filling
8. Squeeze excess water from the thawed spinach using a clean kitchen towel or fine mesh strainer.
9. In a bowl, combine the spinach, ricotta, 1 1/2 cups mozzarella, Parmesan, and the egg. Mix until evenly combined. Add salt and pepper to taste.

Assemble & bake
10. Spread about 1/4 cup of the cheese filling evenly along the length of each cooled noodle.
11. Roll each noodle gently but firmly from one end to the other.
12. Pour 1 cup of tomato sauce into the bottom of a 9×13-inch baking dish and spread to coat.
13. Arrange the roll-ups seam-side down in the dish.
14. Spoon remaining sauce over the roll-ups so each has a coating.
15. Sprinkle the remaining 1 cup mozzarella on top.
16. Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling. If you want browned cheese, broil 1–2 minutes at the end — watch closely.

Finishing tip: allow the pan to rest 5 minutes before serving so the sauce sets and the rolls hold their shape.

Best ways to enjoy it

These roll-ups plate beautifully and pair well with lighter sides:

Serve with a crisp green salad (arugula, vinaigrette) to cut the richness.
Garlic bread or a crusty baguette is ideal for sopping up sauce.
Add a side of roasted vegetables (broccoli, carrots) or a simple antipasto platter for variety.
For a lighter meal, serve 2 roll-ups with a lemony spinach salad.

Garnish ideas: fresh basil leaves, a sprinkle of extra Parmesan, or a drizzle of good olive oil.

Storage and reheating tips

Short-term:

Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat single servings in the microwave (covered) for 1–2 minutes, or in a 350°F oven for 10–15 minutes until hot.

Freezing:

To freeze unbaked: assemble roll-ups in a freezer-safe dish, cover tightly with plastic and foil, label, and freeze up to 2–3 months. Bake from frozen at 375°F; add 10–15 minutes to baking time and cover with foil for the first part to prevent over-browning.
To freeze baked: cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in a 350°F oven until warmed through.

Food safety:

Reheat leftovers to an internal temperature of 165°F.
Do not refreeze thawed cooked food more than once.

Pro chef tips

Dry the spinach thoroughly: excess water dilutes flavor and makes the filling runny.
Use al dente noodles so they don’t overcook during baking.
Spread filling to the edges but leave a tiny margin to prevent the filling from oozing.
For even rolls, use a ruler-like motion: place filling in a strip, then roll with a gentle, even tension.
If your sauce is thin, simmer a bit longer uncovered to concentrate flavor and prevent watery bake.
Make it ahead: assemble the roll-ups and keep covered in the fridge for up to 24 hours before baking — great for dinner parties.

Creative twists

Meat option: stir 1 pound cooked Italian sausage or ground beef into the tomato sauce or mix a little cooked sausage into the cheese filling.
Mushroom & spinach: sauté mushrooms with garlic and fold into the filling for umami depth.
Béchamel variation: replace some tomato sauce with a light béchamel for a creamier bake.
Pesto swirl: add a teaspoon of pesto to each roll before baking for a basil punch.
Vegan: use plant-based ricotta or blended tofu, vegan mozzarella, and a flax or chia egg binder.
Low-carb: use thinly sliced roasted eggplant or zucchini instead of noodles.

Your questions answered

Q: How long does this take from start to finish?
A: Active time is about 30–40 minutes (sautéing, cooking noodles, assembly). Baking is 25 minutes, so total ~1 hour.

Q: Can I use fresh spinach instead of frozen?
A: Yes. Use 10–12 ounces fresh spinach, sauté until wilted, cool, chop, and squeeze out all moisture before mixing with cheeses.

Q: Can I assemble these ahead of time?
A: Absolutely. Assemble and store covered in the fridge up to 24 hours before baking. You can also freeze assembled (see storage section).

Q: Do I have to cook the lasagna noodles first?
A: For traditional noodles, yes. You can use oven-ready (no-boil) lasagna noodles — follow package instructions and make sure your sauce is a bit more liquid to allow noodles to finish cooking in the oven.

Q: How do I prevent the roll-ups from falling apart?
A: Roll snugly (but not too tightly), place seam-side down in the baking dish, and let them sit 5 minutes after baking to set. Using about 1/4 cup filling per noodle helps consistency.

Conclusion

If you want more inspiration or variations to compare, check out this classic version on Spinach Lasagna Roll Ups Recipe and a well-tested take with helpful tips on Spinach Lasagna Roll-Ups | The Kitchn. These guides are great complements if you’d like extra technique notes or alternate ingredient ideas.