Name: Spinach Lasagna Roll-Ups
Prep time: 30 min
Cook time: 25 min
Total time: 75 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 28 ounce can crushed tomatoes; 3 cloves garlic, minced; 3 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley; to taste Salt and pepper; 10 ounce package frozen spinach, thawed and well drained (Squeeze out as much water as possible.); 15 ounces ricotta cheese; 2.5 cups mozzarella cheese, shredded (Divide into 1 1/2 cups and 1 cup.); 2/3 cup Parmesan cheese, shredded; 1 large egg; 12 pieces lasagna noodles

I learned this spinach lasagna roll-ups recipe from a busy weeknight trial—and it stuck. These cheesy, spinach-filled rolls are a lighter, fuss-free take on classic lasagna: individual portions that bake quickly, look impressive on the table, and make great leftovers. They’re perfect when you want comfort food without the pan-sized commitment, and they’re kid-friendly enough for picky eaters.

Why you’ll love this dish

This recipe turns a laborious lasagna into neat, single-serving rolls that are easier to assemble and serve. They’re great for:

Weeknight dinners when you want something comforting but not all-day.
Potlucks — the roll-ups travel well and plate beautifully.
Feeding a family where portions or dietary needs vary.

If you like a version that leans more on convenience, check this Easy Spinach Lasagna Roll-Ups for faster shortcuts and pantry-friendly swaps.

“The best weeknight dinner — saves time, tastes like it took all afternoon, and everyone asks for seconds.” — a regular at my dinner table

The cooking process explained

Before you start, here’s a quick overview so you know what to expect:

Make a simple tomato sauce by simmering onions, garlic, and herbs with crushed tomatoes.
Boil lasagna noodles until just al dente and cool them so they roll easily.
Mix a creamy filling from drained spinach, ricotta, cheeses, and an egg.
Spread the filling onto each noodle, roll tightly, and nestle seam-side down in a baking dish with sauce.
Top with more sauce and mozzarella, then bake until bubbling and golden.

This sets expectations and helps you prep ingredients ahead. If you want to explore similar spins and plating ideas, see this take on spinach lasagna roll-ups variations.

What you’ll need

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
10 ounce package frozen spinach, thawed and well drained (squeeze out as much water as possible)
15 ounces ricotta cheese
2 1/2 cups mozzarella cheese, shredded (divide into 1 1/2 cups and 1 cup)
2/3 cup Parmesan cheese, shredded
1 large egg
12 lasagna noodles

Notes and substitutions:

Use fresh spinach (about 10–12 oz) if preferred — sauté briefly then cool and squeeze dry.
Swap part-skim cheeses to reduce fat, or use a dairy-free ricotta and vegan mozzarella for a dairy-free version.
For a heartier sauce, brown a half pound of ground turkey or beef with the onion before adding tomatoes. For more ingredient notes and swaps, refer to this ingredient notes and swaps.

Step-by-step instructions

Make the sauce: Heat 1 tablespoon olive oil over medium heat in a medium saucepan. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in crushed tomatoes, minced garlic, dried basil, oregano, and parsley. Add a pinch of salt and pepper. Reduce heat to low, cover, and simmer for at least 20 minutes. Stir occasionally.
Cook noodles: While the sauce simmers, boil the lasagna noodles according to package directions until al dente. Drain, rinse briefly under cool water to stop cooking, and lay flat on parchment or wax paper to cool.
Make filling: Squeeze as much water as possible from the thawed spinach (use a clean towel or cheesecloth for best results). In a bowl, combine the drained spinach with 15 ounces ricotta, 1 1/2 cups shredded mozzarella, 2/3 cup Parmesan, and 1 large beaten egg. Mix until uniform. Season with salt and pepper to taste.
Preheat oven: Set oven to 375°F (190°C).
Assemble roll-ups: Spoon roughly 1/4 cup of the spinach-ricotta filling onto one end of each noodle, spreading into a rectangle but leaving the edges clear. Starting from the filled end, roll the noodle tightly into a spiral.
Arrange and top: Pour 1 cup of the tomato sauce into a 9 x 13-inch baking dish and spread to coat the bottom. Place each roll seam-side down in the dish. Spoon the remaining tomato sauce over the rolls and sprinkle the top with the remaining 1 cup of shredded mozzarella.
Bake: Bake uncovered for 25 minutes, until cheese is melted and the dish is hot and bubbly. Let rest 5 minutes before serving to help the rolls hold their shape.

Cooking tips woven into the steps:

Rinsing noodles with cool water prevents additional cooking and makes rolling easier.
Removing excess spinach moisture prevents a watery filling and helps the rolls set.

For an alternative filling that combines root-vegetable sweetness, try the technique used in a butternut squash and spinach lasagna and adapt the mash into roll-up portions.

How to plate and pair

Serve two roll-ups per person plated over a spoonful of extra sauce for color.
Add a crisp green salad (arugula with lemon vinaigrette) or garlic-roasted broccoli for contrast.
For wine pairings: a medium-bodied Chianti or Sangiovese complements the tomato sauce and cheese. For non-alcoholic options, a sparkling water with a lemon twist refreshes the palate.

Presentation tip: Sprinkle a little extra Parmesan and a few torn basil leaves right before serving for a fresh finish.

Storage and reheating tips

Refrigerator: Cool leftovers to room temperature, cover tightly, and refrigerate for up to 3–4 days.
Freezing: Freeze unbaked roll-ups in the dish (cover tightly with plastic wrap then foil) for up to 2 months. Thaw overnight in the fridge before baking. You can also freeze baked roll-ups for up to 2 months. Reheat from frozen, covered with foil at 375°F until hot (about 40–60 minutes).
Reheating: For refrigerated leftovers, reheat covered in a 350°F oven for 15–20 minutes or until hot throughout. Microwaving works for single servings—cover and heat in 60–90 second intervals to avoid drying.

Food safety: Always cool food to room temperature no longer than two hours before refrigerating and reheat to at least 165°F (74°C) for safe eating.

Pro chef tips

Drain spinach thoroughly: Wrap it in a clean kitchen towel and twist to squeeze out moisture. The drier the spinach, the firmer the filling.
Even filling distribution: Use a small offset spatula or the back of a spoon to spread filling into an even rectangle on each noodle.
Make-ahead trick: Prepare the sauce and filling a day ahead. Assemble rolls the next day and bake. This reduces active time on dinner night.
Prevent soggy bottoms: Make sure the bottom of the baking dish has at least a thin layer of sauce so the noodles don’t stick and to keep moisture balanced.

Creative twists

Meat addition: Stir cooked Italian sausage or ground turkey into the tomato sauce for a heartier version.
Cheesy upgrade: Add a layer of shredded fontina or provolone for a different melty profile.
Veg-forward change: Swap spinach for sautéed kale or Swiss chard (use the same squeeze-dry method).
Gluten-free: Use gluten-free lasagna noodles or thin sheets of blanched zucchini or eggplant as a low-carb wrap.
Herb-forward: Add chopped fresh basil and a pinch of nutmeg to the filling for aromatic depth.

Your questions answered

Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté fresh spinach briefly until wilted, cool, then squeeze very dry before combining with ricotta. You’ll need about 10–12 ounces fresh to equal a 10-ounce frozen package after cooking.

Q: How long do roll-ups take from start to finish?
A: Active hands-on time is about 30–40 minutes (sautéing, boiling noodles, mixing filling, assembling). Simmering the sauce for 20 minutes and baking for 25 minutes bring total elapsed time closer to 1 hour 15 minutes, but much of that is hands-off.

Q: Can I assemble these ahead and bake later the same day?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the baking time if baking cold from the fridge.

Q: What if my filling is too runny?
A: Drain the spinach better and add a bit more Parmesan or a tablespoon of breadcrumbs to bind. Also make sure the egg is well incorporated to help set the filling while baking.

Conclusion

If you want another take on this classic made portable, check the original Spinach Lasagna Roll Ups Recipe for comparison and reader reviews, and see a slightly different approach at Spinach Lasagna Roll-Ups – Gal on a Mission for more inspiration.