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Spinach Lasagna Roll-Ups

Delicious individual roll-ups filled with creamy ricotta and spinach, topped with a homemade tomato sauce and melted mozzarella, providing all the classic lasagna flavors in a convenient dish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 rolls
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Tomato Sauce
  • 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
Filling
  • 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
Noodles
  • 12 pieces lasagna noodles

Method
 

Tomato Sauce
  1. Heat 1 tablespoon olive oil over medium heat in a medium saucepan.
  2. Add the diced onion and sauté until translucent, 4–6 minutes.
  3. Stir in crushed tomatoes, minced garlic, dried basil, oregano, and parsley.
  4. Reduce heat to low–medium, cover, and simmer for at least 20 minutes. Stir occasionally and season with salt and pepper.
Noodles & Prep
  1. While the sauce simmers, cook 12 lasagna noodles according to package directions until al dente.
  2. Drain the noodles and spread them on a sheet of parchment or wax paper to cool until they are safe to handle.
  3. Preheat the oven to 375°F (190°C).
Filling
  1. Squeeze excess water from the thawed spinach using a clean kitchen towel or fine mesh strainer.
  2. 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
  1. Spread about 1/4 cup of the cheese filling evenly along the length of each cooled noodle.
  2. Roll each noodle gently but firmly from one end to the other.
  3. Pour 1 cup of tomato sauce into the bottom of a 9x13-inch baking dish and spread to coat.
  4. Arrange the roll-ups seam-side down in the dish.
  5. Spoon remaining sauce over the roll-ups so each has a coating.
  6. Sprinkle the remaining 1 cup mozzarella on top.
  7. Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling. If you want browned cheese, broil for 1–2 minutes at the end — watch closely.
  8. Allow the pan to rest for 5 minutes before serving.

Notes

These roll-ups plate beautifully and pair well with lighter sides. Serve with a crisp green salad or garlic bread. They can be assembled and stored in the fridge for up to 24 hours before baking.