Spinach Lasagna Rolls

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Spinach Lasagna Rolls are packed with cheesy goodness and fresh spinach, rolled up and baked in marinara sauce. They’re easy, cozy, and perfect for dinner!

Why You’ll Love This Recipe

I’ve been making spinach lasagna roll ups for years. They were one of the first meals I loved cooking after work when I had a 9–5. I originally found a version on Skinnytaste, and have made it my own over the past several years. Lasagna rolls are still my go-to dinner, and I make them ALL THE TIME.

It’s not the quickest recipe (there’s a bit of prep involved), but honestly, it’s the kind of meal that’s worth every minute. Plus, these rolls are perfect for meal prep — you can assemble them ahead of time and pop them in the oven when you’re ready.

These easy spinach lasagna rolls are also perfect for entertaining because they’re already portioned into single servings — no need to layer the filling and noodles like a traditional lasagna!

I’ve found that the easiest way to assemble the rolls is by laying the cooked noodles out on a towel or parchment paper and spreading the filling evenly over them with a fork. Then, roll them up, cover them with sauce, and bake!

Looking for a protein-packed heartier lasagna? Try Turkey Spinach Lasagna! Love lasagna rolls? Butternut Squash Lasagna Rolls are perfect for fall and cozy season.

Ingredients

Marinara Sauce: Use a jar of your favorite marinara — I like Rao’s best.
Lasagna Noodles: Cook the noodles until al dente so they’ll hold their shape when rolled. No-boil (oven-ready) lasagna noodles won’t work for this recipe.
Olive Oil: Extra-virgin olive oil to sauté the spinach.
Baby Spinach: Fresh is best, but you can substitute for thawed frozen spinach.
Cheese: We’re using a mixture of ricotta cheese, freshly grated parmesan, and shredded mozzarella.
Egg: Adding an egg helps hold the ricotta cheese filling together and make it creamier.
Seasonings: Garlic powder, dried parsley, salt, and pepper to add a little extra flavor to the ricotta mixture.

*The full ingredient list with amounts is in the recipe card below.

How to Make Spinach Lasagna Rolls

Preheat the oven to 350°F. Spread half of the marinara sauce on the bottom of a 9×13-inch baking dish. Set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the spinach and sauté until wilted, about 2-3 minutes, stirring occasionally. Once slightly cooled, use paper towels or a cheesecloth to squeeze out as much liquid as possible.
In a medium bowl, mix the spinach, ricotta, egg, parmesan, ½ cup mozzarella, parsley, garlic powder, and sea salt until combined.

Spinach Ricotta Mixture Ingredients in a Bowl.

Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll each one and place seam side down in the baking dish.
Pour the remaining marinara sauce over the lasagna rolls and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 45 minutes until the sauce is bubbling and cheese is melted.

Lasagna Rolls in white baking dish before baking.

Spinach Lasagna Roll Ups in Baking Dish.

Let cool for a few minutes before serving. Top with more parmesan cheese and fresh basil or parsley, if desired.

Expert Tip: To avoid a watery filling, squeeze out as much liquid as possible from the spinach before adding it to the cheese mixture.

Variations

Add a protein: These are also great with ground beef, ground turkey, or crumbled Italian sausage. Or, use a plant-based ground beef or sausage alternative to keep the recipe vegetarian-friendly. Add the cooked meat to the sauce or stir into the ricotta filling.
Add more veggies: Swap the spinach with baby kale. For even more vegetables, once you spread the ricotta mixture over the noodles, top with mushrooms, zucchini, sautéed onions and peppers, and/or peas before rolling.
Make it gluten-free: Use gluten-free lasagna noodles or skip the noodles and make a gluten-free Eggplant Rollatini instead.
Skip the red sauce: For a different flavor, make these with alfredo, béchamel, or pesto instead of marinara.
Give it a kick: Add crushed red pepper flakes for some spice, or use an arrabbiata sauce.

Serving Suggestions

Sunday supper, anyone? These are the perfect Sunday meal to share with family and friends. You can also meal prep a batch to enjoy throughout the week or serve as an entree at a small gathering. You can even double or triple the recipe for a potluck or party.

Lasagna is always a great comfort meal to bring to someone who has experienced a loss, had a baby, or needs a little extra love. Have a new neighbor that just moved in? They’ll love these!

Serve with a big ol’ side salad, steamed veggies, or garlic bread.

Vegetarian Lasagna Roll Ups in a baking dish with a spatula.

Make Ahead and Storage

To Make Ahead: Prepare the roll-ups up to 24 hours in advance. Place in an airtight container or cover with foil and refrigerate until ready to bake.

To Store: Store in an airtight container and refrigerate for up to 3 days. Reheat at 350°F in an oven safe baking dish or baking sheet for 20 minutes or until warm.

To Freeze: You can freeze unbaked (or baked!) lasagna rolls for up to 3 months. When ready to eat, bake directly from frozen, but add 10-15 extra minutes to the cooking time.

If freezing already baked lasagna rolls, be sure they cool completely before freezing.

Frequently Asked Questions (FAQ’s)

Can I freeze lasagna roll-ups?

Yes, they’ll freeze well! You can prepare them, place them in an airtight container, and freeze them before baking. When ready to cook, bake directly from frozen, but add about 10-15 extra minutes to the cooking time. You can also freeze them after they’ve been baked, just be sure they cool completely before freezing.

Can I make lasagna roll-ups without ricotta?

Sure! If you don’t have ricotta, cottage cheese is a good alternative. Drain any excess liquid to make sure the filling isn’t watered down. For a dairy-free swap, try crumbled tofu.

Can I use frozen spinach?

Yes, but be sure to thaw it and drain any excess liquid after cooking before mixing it with the cheese, egg, and seasonings.

How can I prevent my lasagna rolls from breaking?

Be sure to place each roll seam-side down in the baking dish to help prevent them from unrolling.

A spatula serving a Spinach Lasagna Roll.

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