Delicious and healthy Spinach Ricotta Lasagna Roll Ups made with homemade marinara, mozzarella, and gluten-free options. Perfect for family dinners!
Spinach Ricotta Lasagna Roll Ups with Homemade Marinara
Spinach Ricotta Lasagna Roll Ups with Homemade Marinara
Vegetarian Lasagna Roll Ups with Spinach and Cheese are such a hit in our house! These little lasagna rolls are perfect for portion control and, honestly, the best way to sneak in some extra spinach without anyone noticing. They’re cheesy, comforting, and so satisfying that no one will even miss the meat. Plus, they’re great for meal prepping and making an easy weeknight dinner.
Personally, I find that just one roll up is enough for me, especially when I serve it with a fresh, crisp salad on the side (the House Salad from my first cookbook is always my go-to!). But my husband? He’s got a much bigger appetite—he can easily put away two or three! So, trust me, if you’ve got big eaters in the family, make sure to whip up a few extra. They also reheat beautifully, so they’re great for leftovers or quick lunches the next day. Add some garlic bread on the side, and you’ve got a dinner everyone will love!
Ingredients You’ll Need
Spinach Ricotta Lasagna Roll Ups Instructions
1.Preheat your oven to 350°F. Pour about 1 cup of sauce into the bottom of a 9 x 12 baking dish. Cook the noodles as per the package instructions, then drain them well.
2. In a medium bowl, mix together spinach, ricotta, Parmesan, egg, 1/2 teaspoon of salt, and black pepper until combined.
3. Place a sheet of wax paper on the countertop and arrange the lasagna noodles on it, ensuring they are dry. Spread 1/3 cup of the ricotta mixture evenly over each noodle. Carefully roll each noodle and place them seam side down in the baking dish. Continue with the remaining noodles.
4. Pour the remaining sauce over the rolled noodles and sprinkle each with 1 tablespoon of mozzarella cheese. Cover the dish with foil and bake for 40 minutes, or until the cheese is melted and bubbly. This recipe makes 9 rolls.
5. To serve, spoon a little sauce onto each plate and place a lasagna roll on top.
Tips and Tricks
- Ensure Noodles are Dry: After cooking the lasagna noodles, let them cool completely and pat them dry with a paper towel. This helps prevent the rolls from becoming too soggy and makes them easier to handle.
- Use Fresh Spinach: For the best flavor and texture, use fresh spinach instead of frozen. Be sure to rinse and thoroughly dry the spinach before mixing it with the ricotta to avoid excess moisture.
- Preheat the Oven Properly: Make sure your oven is fully preheated to 350°F before placing the dish inside. This ensures even baking and helps the cheese melt uniformly.
- Mix Ricotta Thoroughly: Mix the ricotta cheese mixture well to ensure that all the ingredients, including the spinach and seasonings, are evenly distributed. This will give each roll a consistent flavor.
- Cover with Foil: During the initial baking time, cover the baking dish with foil. This traps steam and helps cook the rolls evenly. Remove the foil during the last 10 minutes of baking to allow the cheese to brown and become bubbly.
Benefits of This Shrimp Salad Recipe
How to Freeze Lasagna Rolls
Lasagna rolls are super freezer-friendly and perfect for preparing in advance, making them a great option for batch cooking. They’re also ideal to bring to new moms or anyone in need of a convenient meal!
Individually Frozen: Start by following the assembly instructions as usual, but instead of placing them in a 9×13 pan, lay out the rolls on a cookie sheet and flash freeze them. Let them freeze for about 30 minutes to an hour until they’re firm. Then, transfer the rolls into a freezer bag and store them in the freezer. To cook: Pour 1 cup of tomato sauce into a 9×13 pan (or adjust for smaller portions), arrange the frozen rolls in the pan, cover them with more sauce, and sprinkle 1 tablespoon of mozzarella cheese on top of each roll. Cover the dish with foil and bake at 350°F for about 60 minutes (this is 1.5 times the usual bake time) or until the cheese is melted and bubbly.
Casserole-Style Freezing: Assemble the lasagna rolls as directed, but don’t preheat your oven. Instead of baking, cover the dish with foil and place it directly in the freezer. To cook: Thaw the dish in the refrigerator for 36-48 hours before baking, then follow the original baking instructions. Alternatively, you can bake it straight from frozen; just add about 60 minutes to the bake time (1.5 times the usual duration) or until the cheese is melted and golden.
More Recipes Ideas
Lasagna Roll Ups
Ingredients
- 9 lasagna noodles uncooked (wheat or gluten-free)
- 2 cups marinara sauce homemade, plus extra for serving
- 10 oz frozen spinach chopped, thawed, and squeezed dry
- 15 oz ricotta cheese part-skim (I recommend Polly-o.)
- 1/2 cup Parmesan cheese grated
- 1 large egg
- Kosher salt and freshly ground pepper
- 9 tbsp about 3 oz mozzarella cheese, shredded, part-skim Ingredients You’ll Need
Instructions
- Preheat your oven to 350°F. Pour about 1 cup of sauce into the bottom of a 9 x 12 baking dish.
- Cook the noodles as per the package instructions, then drain them well.
- In a medium bowl, mix together spinach, ricotta, Parmesan, egg, 1/2 teaspoon of salt, and black pepper until combined.
- Place a sheet of wax paper on the countertop and arrange the lasagna noodles on it, ensuring they are dry. Spread 1/3 cup of the ricotta mixture evenly over each noodle. Carefully roll each noodle and place them seam side down in the baking dish. Continue with the remaining noodles.
- Pour the remaining sauce over the rolled noodles and sprinkle each with 1 tablespoon of mozzarella cheese. Cover the dish with foil and bake for 40 minutes, or until the cheese is melted and bubbly. This recipe makes 9 rolls.
- To serve, spoon a little sauce onto each plate and place a lasagna roll on top.
Notes
- For best results, ensure the lasagna rolls are completely thawed before baking if frozen. This helps them cook evenly and achieve a perfectly melted cheese topping.
- Serving Size: 1 roll
- Calories: 253 kcal
- Carbohydrates: 28 g
- Protein: 14.5 g
- Fat: 8 g
- Saturated Fat: 4.5 g
- Cholesterol: 28 mg
- Sodium: 285 mg
- Fiber: 2 g
- Sugar: 1 g
