I’ve been making these spinach lasagna roll-ups for years when I want the comfort of lasagna without the heavy, layered casserole. They’re neat, portion-controlled, and a great way to stretch a jar of tomato sauce into a crowd-pleasing meal. Bright tomato sauce, creamy ricotta-spiked spinach, and melty mozzarella rolled into individual servings — perfect for weeknights, potlucks, or when you want leftovers that reheat beautifully.

What makes this recipe special

These roll-ups turn classic lasagna into an approachable, make-ahead friendly dinner. Each roll is a tidy serving that bakes evenly, so you avoid the soggy middle or overcooked edges common in traditional lasagna pans. They’re also customizable: swap cheeses or fold in herbs, and they hold up well to freezing.

“Comfort-food lasagna without the fuss — everyone at the table loved the creamy filling and bright, herby sauce.” — a quick-test review from a busy weeknight cook

Reasons to try it now:

Great for portion control and presentation.
Easy to prep ahead and freeze for later.
Kid-friendly and adaptable for picky eaters.
Uses simple pantry staples.

How this recipe comes together

Step-by-step overview before you start:

Simmer a simple, herbed tomato sauce so flavors meld while you prep.
Boil lasagna noodles until pliable and cool them for rolling.
Mix thawed spinach with ricotta, cheeses, and an egg to bind.
Spread filling onto each noodle, roll, nestle in a baking dish with sauce, top with extra sauce and mozzarella, then bake until bubbly.

This quick roadmap helps you work efficiently: sauce first (it simmers while you boil noodles), filling next, then assembly and bake.

Gather these items

Ingredients

Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 28 oz 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 oz package frozen spinach, thawed and well-drained
- 15 oz ricotta cheese
- 2 1/2 cups mozzarella cheese, shredded (divided: 1 1/2 cups for filling, 1 cup for topping)
- 2/3 cup Parmesan cheese, shredded
- 1 large egg
Noodles:
- 12 lasagna noodles

Ingredient notes and substitutions:

Use fresh spinach if you prefer: sauté 8–10 cups fresh until wilted, cool and squeeze dry; it will equal roughly the 10 oz frozen package.
Swap part-skim mozzarella and ricotta for lighter versions if desired, but full-fat gives better creaminess.
For a gluten-free option, use gluten-free lasagna noodles or pre-cooked lasagna sheets.

Directions to follow

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the sauce: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes.
Add the crushed tomatoes, 3 minced garlic cloves, 3 tsp dried basil, 2 tsp dried oregano, and 2 tsp dried parsley. Season with salt and pepper.
Bring to a gentle simmer, cover, and reduce heat to low. Let the sauce simmer at least 20 minutes while you finish other steps so the flavors develop.
Cook noodles: Boil lasagna noodles according to package directions until al dente. Drain and lay flat on parchment or wax paper to cool enough to handle.
Prepare filling: In a bowl, squeeze excess water from the thawed spinach (use a clean towel or hands). Mix the spinach with 15 oz ricotta, 1 1/2 cups shredded mozzarella, 2/3 cup Parmesan, and 1 large egg until combined. Taste and season lightly with salt and pepper.
Assemble roll-ups: Spread about 1/4 cup of the cheese-spinach mixture along the length of each cooled noodle, leaving a small border at the edges. Roll each noodle tightly from one end to the other.
Pour 1 cup of the tomato sauce into the bottom of the prepared 9×13 dish and spread it into an even layer.
Arrange the roll-ups seam-side down in the dish. Spoon remaining sauce evenly over each roll-up.
Sprinkle the remaining 1 cup mozzarella over the top.
Bake uncovered for about 25 minutes, until sauce is bubbling and cheese is melted and lightly golden. Let rest 5 minutes before serving.

Best ways to enjoy it

Serving suggestions:

Plate 2 roll-ups per person for a main course, with a crisp green salad (mixed greens, lemon vinaigrette) and toasted garlic bread.
For a lighter meal, serve one roll-up with a shaved fennel and orange salad or roasted vegetables.
Garnish with fresh basil or chopped parsley and an extra sprinkle of parmesan for a restaurant-style finish.
Pair with a medium-bodied red wine like Chianti or a fruity Sangiovese, or a crisp Italian white for a lighter pairing.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Store cooled roll-ups in an airtight container for up to 3–4 days.
Reheating from fridge: Cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave single servings for 1–2 minutes until heated through.
Freezing: Assemble roll-ups and place them in a freezer-safe dish (cover tightly with foil and plastic wrap) for up to 2 months. To bake from frozen: remove plastic wrap, keep foil on, bake at 375°F for 45–55 minutes until heated through; uncover and bake 5–10 minutes more to brown cheese if desired.
Food safety note: Because this recipe contains egg and dairy, cool leftovers quickly (within 2 hours) and refrigerate. Reheat to 165°F (74°C) internal temperature.

Helpful cooking tips

Drain spinach thoroughly: Excess moisture will make the filling runny. Squeeze it out with a towel or press in a fine mesh strainer.
Don’t overfill the noodles: About 1/4 cup per noodle gives tidy rolls that bake evenly without bursting.
Prevent sticking: Lay cooled noodles on parchment and roll gently. If noodles stick while rolling, a light brush of sauce on the noodle first helps.
Make-ahead: Assemble roll-ups and refrigerate (covered) up to 24 hours before baking, or freeze as directed above.
No-boil noodle option: Use no-boil lasagna noodles and reduce sauce thickness slightly; follow package guidance since some no-boil pastas expand more with extra sauce.

Creative twists

Meat + spinach: Brown 1/2 pound Italian sausage and mix into the spinach-cheese filling for a heartier version.
Vegan swap: Use firm tofu blended with nutritional yeast and drained spinach; choose dairy-free ricotta and mozzarella alternatives and omit the egg (add a tablespoon of ground flaxseed + 3 tbsp water as binder).
Mediterranean spin: Add chopped sun-dried tomatoes, kalamata olives, and a pinch of red pepper flakes to the filling.
Herb-forward: Fold in chopped fresh basil, parsley, or a little lemon zest to brighten the filling.
Individual portions: Use smaller rolls or cut cooked lasagna sheets into shorter strips for appetizer-sized bites.

Your questions answered

Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté fresh spinach until fully wilted, cool, and squeeze out all moisture. You’ll need roughly 8–10 cups fresh to equal a 10 oz frozen package.

Q: Can I prepare these ahead of time?
A: Absolutely. Assemble the roll-ups and refrigerate (covered) up to 24 hours before baking. For longer storage, freeze assembled rolls for up to 2 months and bake from frozen.

Q: Do I have to cook the noodles first?
A: For this recipe, yes — cook regular lasagna noodles until al dente so they roll easily. If you use no-boil noodles, check package instructions and ensure you have enough sauce to allow them to hydrate while baking.

Q: How do I prevent the filling from becoming watery?
A: Drain and squeeze the spinach very well. Use room-temperature ricotta and avoid over-saucing the bottom: a thin layer prevents sogginess while letting noodles rehydrate.

Q: Can I add meat to the sauce or filling?
A: Yes. Brown and drain 1/2–1 lb of ground beef or Italian sausage, then add it to the sauce or fold into the filling. Adjust salt since meat adds savory flavor.

Conclusion

These spinach lasagna roll-ups are a tidy, tasty way to enjoy classic lasagna flavors with simpler assembly and easier portioning. If you want a reference for similar roll-up techniques or want to compare variations, see this Spinach Lasagna Roll Ups Recipe from Allrecipes and the Spinach Lasagna Roll-Ups ideas at The Kitchn for more inspiration and variations.