Italian · Main · Medium
Lasagna Roll Ups
All the comfort of lasagna with none of the layering guesswork: tender noodles rolled around creamy ricotta and spinach, baked under bubbling marinara and melty mozzarella.
The whole recipe in 60 seconds
Lasagna Roll Ups, in 5 ideas
- Cook noodles just shy of done so they do not tear when rolled.
- Squeeze the spinach completely dry or the filling turns watery.
- Rolls reheat beautifully, so this is a perfect make-ahead Sunday dinner.
- Swap the spinach for finely chopped mushrooms for a different take.
- Set rolls snugly together so they hold their shape while baking.
What you need
Ingredients
- 12 lasagna noodles
- 2 cups whole milk ricotta cheese
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 1.5 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 2.5 cups marinara sauce
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp garlic powder
How to make it
Directions
- Heat the oven to 375°F and spread 1 cup of marinara sauce over the bottom of a 9x13 inch baking dish.
- Cook the lasagna noodles in salted boiling water until just tender, about 8 minutes, then lay them flat on a lightly oiled baking sheet.
- In a bowl, mix the ricotta, spinach, egg, 1 cup mozzarella, Parmesan, Italian seasoning, salt, and garlic powder.
- Spread about 3 tablespoons of the filling over each noodle, then roll each one up snugly from the short end.
- Arrange the rolls seam side down in the baking dish and spoon the remaining marinara over the top.
- Sprinkle with the remaining mozzarella, cover with foil, and bake 25 minutes.
- Remove the foil and bake 10 more minutes until the cheese is golden and bubbly, then rest 5 minutes before serving.
A big bag of frozen spinach and store-brand ricotta give you a dinner for six for roughly the price of two fast food meals.