Spinach Lasagna Rolls {A Meatless Monday Recipe

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

Have you ever been cooking and have the power go out? It’s a few minutes of helplessness followed by wonder. It’s a really bad feeling and it happened the last time we had these spinach lasagna rolls for Meatless Monday.

I was feeling bad and had to work, while David had the day off. I went to work leaving him in charge of preparing the spinach lasagna rolls for supper that night. No way was I going to work all day feeling bad and come home to cook. He managed to get all the critical parts of preparing the lasagna rolls and had to finish by flash light. With no power we had to postpone our Meatless Monday meal and David struggled to clean up without water (thank goodness for an empty dishwasher). It was a crazy night in our mountain kitchen, but David’s spinach lasagna rolls turned out beautifully and we even had some leftover to freeze for another time.

I have been wanting to revisit that recipe for spinach lasagna rolls again, but this time I wanted a turn preparing them. This time I used fresh spinach, instead of frozen, out of personal preference, because I always believe fresh is best. These spinach lasagna rolls are made with creamy ricotta and mozzarella cheeses mixed with fresh sautéed spinach, then rolled up inside lasagna noodles and topped with marinara sauce.

Here’s how I made them:

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

Spinach Lasagna Rolls | Yield: About 10-15 Rolls | Time: 1 Hour

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 5 ounces fresh baby spinach
  • 1 pound lasagna noodles
  • 16 ounces ricotta cheese
  • 1 cup mozzarella, shredded
  • ¼ cup parmesan cheese, grated
  • 1 large egg
  • Kosher salt and fresh cracked black pepper, to taste
  • 2 ½ cups basic tomato sauce

Directions:

Heat or prepare tomato sauce; simmer while preparing the filling and boiling the noodles.

Heavily salt (as salty as the sea) a large pot of water and bring to a boil. Add the lasagna noodles and cook per package directions.

While the noodles are boiling, prepare the filling.

Heat the olive oil in a large pan over medium heat. When the oil is hot add the spinach a handful at the time, tossing in the oil during each addition.  – It looks like a lot of spinach at first, but keep sauteing it will shrink to less than half.

Saute just until the leaves have begun to wilt. – Drain in a sieve if there is a lot of moisture in the pan with the spinach, but there really shouldn’t be. 

Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, season with salt and pepper, to taste. Mix until well combined.

When the noodles are finished cooking, drain in a colander; set aside allow to cool.

Preheat the oven to 400 degrees F.

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

Prepare a large casserole dish by spreading a thin layer of sauce on the bottom.

Lay out a few of the lasagna noodles at a time onto a clean work space*. Place a couple of tablespoons of filling on each noodle; spread to cover the entire length of each noodle from edge to edge. Roll the pasta up and place in the prepared casserole dish, seam side down. Repeat until all of your filling is gone**.

NOTES:
*    I have fallen in love with a roll of freezer paper! It is a great prep area that cleans up in seconds. Grab a roll at the store when shopping for ingredients to use as a prep area for this recipe!
** There may be pasta left over, these are “back ups” in case any of the others rip during assembly.

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

Pour the marinara sauce over the prepared lasagna rolls. Spread the sauce around to cover the rolls, it will keep the noodles hydrated and soft while baking.

Cover with foil; bake until the cheese has melted and the rolls are warmed through, about 30 minutes. Serve hot.

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

These spinach lasagna rolls were delicious, but can’t help but to wonder if letting them sit in the refrigerator mingling together might have made them even better than if they were made just before placing them in the oven. I guess I will have to make them again and find out. Although next time, I am making fresh pasta and sauteing fresh spinach instead of using the frozen. I will let you know how it turns out.

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com

These spinach lasagna rolls are perfect for emergency lunches. Divide into individual portions, by placing two rolls on a sheet of wax paper; wrap and place inside a zip-top freezer bag. When needed, remove from freezer and place them in the microwave or a preheated oven at 350 degrees F and heat until warmed through. They’ll be just as good if not better than they were originally.

Spinach lasagna rolls: creamy ricotta and mozzarella cheeses mixed and fresh sauteed spinach, rolled inside lasagna noodles topped with marinara sauce. Yum! | TheMountainKitchen.com
Print
Lasagna Rolls
Prep Time
30 mins
Cook Time
15 mins
Total Time
1 hrs
 

These spinach lasagna rolls are made with creamy ricotta and mozzarella cheeses mixed and spinach, rolled inside lasagna noodles topped with marinara sauce. 

Course: Main Course
Cuisine: Vegetarian / Meatless Monday
Author: Debbie Spivey
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 5 ounces fresh spinach
  • Kosher salt and fresh cracked black pepper to taste
  • 1 pound lasagna noodles
  • 16 ounces ricotta cheese
  • 1 cup mozzarella shredded
  • ¼ cup parmesan cheese grated
  • 1 large egg
  • 2 ½ cups marinara sauce
Instructions
  1. Heat or prepare tomato sauce; simmer while preparing the filling and boiling the noodles.
  2. Heavily salt (as salty as the sea) a large pot of water and bring to a boil. Add the lasagna noodles and cook per package directions.
  3. While the noodles are boiling, prepare the filling. Heat the olive oil in a large pan over medium heat. When the oil is hot add the spinach a handful at the time, tossing in the oil during each addition. Saute just until the leaves have begun to wilt.
  4. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, season with salt and pepper, to taste. Mix until well combined.
  5. When the noodles are finished cooking, drain in a colander; set aside allow to cool.
  6. Preheat the oven to 400 degrees F.
  7. Prepare a large casserole dish by spreading a thin layer of sauce on the bottom.
  8. Lay out a few noodles at a time onto a clean work space. Place a few tablespoons of filling on each noodle; spread to cover the entire length of each noodle from edge to edge. Roll the noodles up and place in the prepared casserole dish, seam side down. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly).
  9. Pour the marinara sauce over the prepared lasagna rolls. Spread the sauce around to cover the rolls, it will keep the noodles hydrated and soft while baking.
  10. Cover with foil; bake until the cheese has melted and the rolls are warmed through, about 30 minutes. Serve hot.
Recipe Notes

These lasagna rolls are perfect for emergency lunches. Divide into individual portions, by placing two rolls on a sheet of wax paper; wrap and place inside a zip-top freezer bag. When needed, remove from freezer and place them in the microwave. Heat until warmed through. They'll be just as good if not better than they were originally.

Adapted from budgetbytes.com ~ Spinach Lasagna Roll Ups

2 thoughts on “Spinach Lasagna Rolls {A Meatless Monday Recipe

  1. I don’t believe I’ve ever made roll ups like these…I’ve always meant to! These look amazing and I’d love to have a freezer full of them for lunches or quick dinners!

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