Spinach Lasagna Rolls are filled with creamy cheese and fresh spinach, rolled up and baked in a rich marinara. They’re comforting, simple to assemble, and ideal for weeknight dinners or meal prep.
Why You’ll Love This Recipe
Spinach lasagna rolls are a favorite for good reason: they deliver all the flavor of classic lasagna but in individually portioned rolls that are easy to serve. The filling is creamy and cheesy with plenty of tender spinach, while the marinara keeps each roll saucy and satisfying. These rolls are especially handy for meal prep—you can assemble them ahead of time and bake right before serving.
They’re also great for entertaining because everyone gets a single serving and there’s no need to slice a layered lasagna. I recommend laying cooked noodles on a towel or parchment, spreading the filling across each noodle, rolling them up, placing seam-side down in the baking dish, covering with sauce and cheese, then baking until bubbly.
Ingredients
- Marinara Sauce: Use your favorite jarred marinara for convenience and flavor.
- Lasagna Noodles: Cook regular lasagna noodles until al dente so they remain sturdy for rolling; oven‑ready no‑boil noodles won’t work here.
- Olive Oil: Extra virgin olive oil to sauté the spinach.
- Baby Spinach: Fresh is best; frozen can be used if thoroughly thawed and drained.
- Cheeses: Ricotta for the base, grated Parmesan for nuttiness, and shredded mozzarella for meltiness.
- Egg: Binds and enriches the ricotta filling.
- Seasonings: Garlic powder, dried parsley, salt, and pepper to taste.
The full ingredient amounts are listed in the recipe card below.
How to Make Spinach Lasagna Rolls
- Preheat the oven to 350°F. Spread half of the marinara on the bottom of a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain and lay them flat on a clean kitchen towel to keep them from sticking.
- While the noodles cook, heat the olive oil in a large skillet over medium-low heat. Add the spinach and sauté until just wilted, about 2–3 minutes. Let cool slightly, then squeeze out as much liquid as possible using paper towels or a cheesecloth.
- In a medium bowl, combine the squeezed spinach, ricotta, egg, Parmesan, ½ cup of the mozzarella, dried parsley, garlic powder, and sea salt until evenly mixed.
- Spread about 3 tablespoons of the ricotta mixture over each noodle, roll up, and place seam-side down in the prepared baking dish.
- Pour the remaining marinara over the rolls and sprinkle with the remaining mozzarella. Cover with foil and bake for 45 minutes, until sauce is bubbling and cheese is melted.
- Allow the dish to rest for a few minutes before serving. Top with additional Parmesan and fresh basil or parsley if desired.
Expert Tip: Be sure to squeeze as much water from the cooked spinach as possible — excess moisture will make the filling watery.
Variations
- Add protein: Mix in cooked ground beef, turkey, or Italian sausage, or stir in a plant-based ground alternative for a vegetarian-friendly protein boost.
- Add more veggies: Substitute baby kale for spinach or top the ricotta-spread noodles with sautéed mushrooms, zucchini, peppers, or onions before rolling for extra texture and flavor.
- Make it gluten-free: Use gluten-free lasagna noodles or swap thin slices of eggplant to create a rollatini-style dish.
- Swap the sauce: Replace marinara with Alfredo, béchamel, or pesto for a different flavor profile.
- Make it spicy: Add crushed red pepper flakes to the filling or use an arrabbiata sauce.
Serving Suggestions
These rolls make a cozy main course for family dinners, potlucks, and small gatherings. Serve with a crisp green salad, steamed vegetables, or garlic bread. They also travel well for sharing — double the recipe for a crowd or bring a dish to someone who could use comforting homemade food.
Make Ahead and Storage
To make ahead: Assemble the rolls up to 24 hours in advance; cover with foil or store in an airtight container in the refrigerator until ready to bake.
To store: Refrigerate baked rolls in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
To freeze: Freeze unbaked or baked rolls for up to 3 months. Bake unbaked rolls directly from frozen, adding 10–15 minutes to the bake time. If freezing after baking, cool completely before freezing.
Frequently Asked Questions (FAQ’s)
Yes. You can freeze them before baking or after baking (once fully cooled). When baking from frozen, add about 10–15 minutes to the cooking time.
Yes. Cottage cheese is an excellent substitute if drained well. For a dairy-free option, crumbled firm tofu works in place of ricotta.
You can, but make sure it’s fully thawed and squeezed dry before combining with the cheeses to avoid a watery filling.
Place each roll seam-side down in the baking dish and don’t overfill the noodles. Cook the noodles to al dente so they remain flexible when rolling.
More Favorite Pasta Recipes
- Spinach Mushroom Pasta
- Pasta with Peas and Pancetta
- Creamy Vegetable Pasta
- Bruschetta Chicken Pasta
If you make this recipe, please come back and leave a rating and a comment — I’d love to hear how it turned out.
Spinach Lasagna Rolls
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 rolls
- Category: Main Dishes
- Method: Bake
- Cuisine: American / Italian
Ingredients
- 10 uncooked lasagna noodles *
- 2 teaspoons extra virgin olive oil
- 8 ounces baby spinach, roughly chopped
- 15 ounces ricotta cheese
- 1 large egg
- ¼ cup shredded Parmesan cheese
- 1¼ cups shredded mozzarella, divided
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 24 ounce jar marinara sauce
Instructions
- Preheat oven to 350°F. Spread half the marinara on the bottom of a 9×13‑inch baking dish.
- Cook lasagna noodles in salted boiling water according to package directions until al dente. Drain and lay flat on a towel.
- Heat oil in a large skillet over medium‑low heat. Add spinach and sauté until wilted, 2–3 minutes. Cool slightly and squeeze out excess liquid.
- Combine spinach, ricotta, egg, Parmesan, ½ cup mozzarella, parsley, garlic powder, and salt in a bowl.
- Spread about 3 tablespoons of filling over each noodle, roll, and place seam‑side down in the baking dish.
- Top with remaining marinara and sprinkle with remaining mozzarella. Cover with foil and bake 45 minutes until bubbly and cheese is melted.
- Let cool a few minutes before serving. Garnish with extra Parmesan and fresh herbs if desired.
Notes
Use regular lasagna noodles—no‑boil/oven‑ready noodles are not suitable. Cook a couple extra noodles in case any tear. Always squeeze cooked spinach very well to avoid a watery filling.
Recipe adapted from SkinnyTaste.
Nutrition
- Serving Size: 2 lasagna rolls
- Calories: 482
- Sugar: 8.6 g
- Sodium: 979.1 mg
- Fat: 17.9 g
- Saturated Fat: 8.8 g
- Carbohydrates: 49.5 g
- Fiber: 5.4 g
- Protein: 30.4 g
- Cholesterol: 91.2 mg