Super simple cheesy spinach lasagna roll ups that are hearty and delicious and a lighter way to enjoy lasagna all in one cute package. Nutritious spinach, creamy melted cheese, tender lasagna noodles and silky tomato sauce all baked until soft and delicious. Vegetarian, easily gluten-free and a meatless meal everyone will go crazy for!
- 1 package uncooked lasagna noodles – you will use about 12 of them
- 10 oz package frozen chopped spinach – thawed and rung out
- 15 oz part-skim ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper to taste
- 2 cups marinara sauce – plus more for serving
- Prep the noodles. Cook the noodles 1 minute less than suggested by the package instructions. This will make them perfectly pliable to fill and fold but not too mushy when they are baked. Strain the noodles after cooking and run them under cold water then lay them out onto a baking sheet in between paper towels. This will get rid of excess moisture and prevent them from sticking as you go about spreading the filling onto each noodle.
- Make the spinach and cheese filling. Add the spinach, ricotta, 1/2 of the parmesan cheese, 1/4 cup of the mozzarella, egg, Italian seasoning, garlic powder, salt and pepper to a mixing bowl.
- Mix to combine into a creamy, spinach filling. It’s so good!
- Assemble the roll ups. Working with one lasagna noodle at a time, lay out each cooked lasagna noodle onto a flat surface and spread on some of the spinach cheese filling end to end. Roll it up starting at one end and rolling toward the other end. Continue until you have assembled all of the roll ups.
- Place half of the sauce into the bottom of a 9×13 inch pan and spread it out evenly to cover the bottom of the pan. Lay the lasagna rolls ups seam side down in a single layer on top of the sauce. There should be room for 12 roll ups that fit nicely in 3 rows in the pan if you are using a 9×13 pan. See pictures in post for an example.
- Pour a little bit of sauce over the top of each roll up and top with more mozzarella and parmesan cheese and a sprinkle of Italian seasoning.
- Cover the pan tightly with foil and bake for 35 minutes at 350 degrees F. After 35 minutes, remove the foil, increase the oven temperature to 375 degrees F and let them bake for 5-7 more minutes to help the cheese to fully melt.
- Remove, let cool and enjoy with a little bit more sauce and sprinkle of parmesan cheese.
- Cook the noodles 1 minute less than suggested by the package instructions. This will make them perfectly pliable to fill and fold but not too mushy when they are baked.
- Strain the noodles after cooking and run them under cold water then lay them out onto a baking sheet in between paper towels. This will get rid of excess moisture and prevent them from sticking as you go about spreading the filling onto each noodle.
- Use frozen, thawed spinach if you can. It is just way easier in this recipe to buy frozen chopped spinach that you can just quickly thaw and ring out before adding it to the cheese filling. You can use fresh spinach and sauté and cool it but you need a lot, which will cost more and it will take you longer to prepare it. So just go with the frozen stuff.
- Use part-skim ricotta cheese. I find that part-skim is just better especially when you are combining it with other cheeses like in this recipe.
- Spread the spinach and cheese filling evenly over each noodle then tightly roll them up. This is a great time to ask the kids to help so you can keep spreading on the filling while they roll up the noodles.
- Bake them covered then remove the covering and bake for a few extra minutes to get the cheese super nice and melty. Yummy!
- To store these lasagne roll ups. After you bake them and let them Coll completely, cover them and store them in the fridge for up to 3 days. Easily reheat in the oven or microwave.
- To make this recipe ahead of time. Fill the lasagna roll ups and place them seem side down in a pan with some tomato sauce on the bottom but do not put the sauce and cheese on top. Cover them tightly and store them in the fridge for up to 1 day before baking them. When ready to bake, remove them from the fridge, uncover, pour some tomato sauce over the top of each lasagna roll and top with some cheese. Cover and bake as directed in the recipe.
- Prep Time: 15
- Cook Time: 35
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: Italian