Easy Spinach Lasagna Roll-Ups
I first made these spinach lasagna roll-ups on a hectic weeknight when I wanted something comforting but not fussy. They’re essentially individual lasagna tubes: lasagna noodles spread with a creamy, cheesy spinach filling, rolled, topped with marinara and baked until bubbly. They’re great for family dinners, make-ahead meals, and anyone who wants the flavors of lasagna with neater portions and faster bake time.
Why you’ll love this dish
This spin on classic lasagna is faster to assemble, easier to portion, and looks a bit fancier on the plate — perfect when you want comfort food without the full casserole commitment. It’s budget-friendly (cheese + pasta + jarred sauce), kid-approved, and easy to customize for dietary needs. Roll-ups are also a winner if you need to bring something to a potluck because they serve individually and reheat well.
“A simple weeknight win — cheesy, handheld lasagna that tastes like Sunday dinner.” — a note from my kitchen
How this recipe comes together
Step-by-step overview
- Boil the lasagna noodles until pliable, then lay them flat to cool.
- Mix ricotta, shredded mozzarella, Parmesan, chopped fresh spinach, and seasonings into a smooth filling.
- Spread sauce in a baking dish, then spread filling on each noodle and roll tightly.
- Arrange rolls seam-side down, pour remaining sauce on top, and bake covered, then uncovered until browned and bubbly.
- Let rest briefly, then serve with a crisp side to cut the richness.
This method keeps assembly straightforward and lets you prep parts ahead (cook noodles and mix filling) so baking is quick when you’re ready.
Gather these items
What you’ll need (serves about 3–4)
- 9 lasagna noodles (regular, not no-boil)
- 2 cups fresh spinach, stemmed and roughly chopped (about 2–3 handfuls)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (+ extra for topping if desired)
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce (about 24 oz)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil (for pan and to brush noodles if needed)
Substitutions & notes:
- Frozen spinach: thaw, squeeze out excess water, then use the same volume (about 1 cup squeezed).
- Swap part of the ricotta for cottage cheese for a lighter texture.
- Add an egg (1 beaten) to the filling for a firmer set if you plan to slice the rolls for a buffet.
- Use no-boil noodles? Trim and follow package instructions — they can work but require more sauce to hydrate.
How to prepare it
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread a thin layer (about 1/2 cup) of marinara on the bottom.
- Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean kitchen towel or sheet of parchment so they don’t stick. If edges curl, gently press them flat.
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, Parmesan, chopped spinach, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. (If your spinach is bulky, you can briefly sauté it in a teaspoon of olive oil until wilted, cool, then add.)
- Working with one noodle at a time, spread about 2–3 tablespoons of the cheese mixture evenly over the noodle, leaving a small margin at the ends. Roll the noodle tightly from one short end to the other and place it seam-side down in the prepared baking dish.
- Repeat until all nine noodles are filled and in the dish. Pour the remaining marinara sauce over the top, covering each roll. Sprinkle additional mozzarella over the rolls if you like. Brush any exposed noodle edges lightly with olive oil to prevent drying.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden.
- Let the roll-ups rest for 5 minutes before serving so the filling sets slightly and they’re easier to plate.
Best ways to enjoy it
Serving suggestions
- Plate two roll-ups per person with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
- Offer garlic bread or a warm baguette for sopping up sauce.
- For a lighter meal, serve a single roll-up alongside roasted vegetables or a simple tomato-cucumber salad.
- Garnish with fresh basil or a sprinkle of flaky salt for contrast and brightness.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerator: Cool the roll-ups to room temperature (no more than 2 hours), cover tightly, and store up to 3–4 days. Reheat in a 350°F oven covered with foil for 15–20 minutes, or microwave individual portions until heated through.
- Freezing: Place cooled roll-ups in a freezer-safe container or freeze on a tray then transfer to a bag. Freeze up to 2 months. To reheat, bake from frozen at 350°F for 30–40 minutes covered, then uncover for 10 minutes to brown.
- Food safety: Always refrigerate within two hours of cooking. Reheat to an internal temperature of 165°F for safety.
Pro chef tips
Helpful cooking tips
- Keep noodles flat: lay cooked noodles on a lightly oiled baking sheet or towel to avoid sticking.
- Prevent watery filling: if you use raw spinach, chop it finely or sauté briefly to reduce excess moisture. For frozen spinach, squeeze dry with a towel.
- Even filling: spread filling with an offset spatula or the back of a spoon for a smooth layer that rolls cleanly.
- Make-ahead: assemble rolls and cover the dish, then refrigerate for up to 24 hours before baking. Add 10–15 minutes to baking time if starting cold.
- Crisp top: for a blistered, bubbly finish, broil for 1–2 minutes at the end — watch closely so it doesn’t burn.
Creative twists
Recipe variations
- Meat-lover’s: Add cooked Italian sausage or ground beef to the marinara before pouring over the rolls.
- White sauce version: Use a béchamel instead of marinara and add nutmeg to the cheese filling for a creamy, Italian-white lasagna feel.
- Vegan: Substitute ricotta with a tofu-based ricotta and use vegan mozzarella; add nutritional yeast and extra seasoning.
- Herb-forward: Mix chopped basil, oregano, and a pinch of red pepper flakes into the cheese mixture for an aromatic lift.
- Mediterranean: Fold in sun-dried tomatoes and chopped artichoke hearts to the filling for tang and texture.
Common questions
Q: How long does this take from start to finish?
A: Plan about 20–30 minutes prep (including cooking noodles and assembling) and 35 minutes baking (25 covered + 10 uncovered). Total time roughly 55–65 minutes.
Q: Can I use no-boil lasagna noodles?
A: Yes — but follow the package directions. You may need extra sauce to ensure the noodles hydrate while baking. Lay them flat and trim if they’re too long for your dish.
Q: Can I freeze the roll-ups before baking?
A: Yes. Assemble the rolls in the dish, cover tightly, and freeze. Bake from frozen at 350°F for about 45–55 minutes covered, then uncover for 10–15 minutes until bubbly. Add extra time as needed for internal heat.
Q: How can I make the filling less watery?
A: Sauté or squeeze out excess liquid from spinach (especially frozen). Avoid overusing watery fresh greens and let the filling rest in a sieve if needed.
Q: Is this a good recipe for meal prep?
A: Absolutely. The roll-ups store and reheat well. Assemble a pan, refrigerate or freeze, then bake when you need a ready-to-serve dinner.
Conclusion
If you want more ideas and variations on spinach lasagna roll-ups, check out this full recipe at Spinach Lasagna Roll Ups Recipe for another take, and browse tips and photos from Spinach Lasagna Roll-Ups | The Kitchn for plating and technique inspiration.
Spinach Lasagna Roll-Ups
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread a thin layer (about 1/2 cup) of marinara on the bottom.
- Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean kitchen towel or sheet of parchment so they don’t stick.
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, Parmesan, chopped spinach, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning as needed.
- Spread about 2–3 tablespoons of the cheese mixture evenly over each noodle, then roll them tightly from one short end to the other and place seam-side down in the prepared baking dish.
- Repeat until all nine noodles are filled and arranged in the dish. Pour the remaining marinara sauce over the top, covering each roll. If desired, sprinkle additional mozzarella over the rolls.
- Brush any exposed noodle edges lightly with olive oil to prevent drying, then cover the dish tightly with foil.
- Bake for 25 minutes covered, then remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden.
- Let the roll-ups rest for 5 minutes before serving.
