Enjoy the classic flavors of lasagna without the meat. These spinach lasagna rolls make a tasty Meatless Monday meal.
These spinach lasagna rolls are made by wrapping lasagna noodles around creamy ricotta cheese, mozzarella cheese, and spinach, then baked and smothered in marinara sauce.
Enjoy a lighter side of lasagna without the meat. The rolls act as perfectly packaged single servings, so you can have portion control when enjoying this Italian pasta dish without overindulging.
They are easy to make and can be made in advance, so you can pop them in the oven at any time. You can even make them and freeze them for a quick and easy weeknight meal or for Meatless Monday.
Ingredients You’ll Need To Make Spinach Lasagna Rolls
The ingredient list for this recipe is similar to what you would need with traditional lasagna. You can find the measurements for each ingredient in the recipe card at the end of this post.
Oil: Extra virgin olive oil
Spinach: fresh spinach works best for this recipe. Otherwise, you’ll have to take the time to thaw and drain frozen spinach.
Seasoning: Kosher salt and freshly cracked black pepper to taste
Pasta: classic lasagna noodles cooked per package instructions.
Cheeses: ricotta cheese, shredded mozzarella cheese, and freshly grated parmesan cheese.
Egg: It helps bind the cheese together, so it doesn’t ooze out when you cut into the lasagna roll.
Marinara Sauce: make your favorite marinara or tomato sauce, or use a good quality store-bought jar of sauce.
How To Make Spinach Lasagna Rolls
With just a few simple steps, you’ll enjoy these spinach lasagna rolls in no time. Find the full directions in the recipe card at the end of this post.
- Heat the marinara sauce.
- Cook the noodles in a large pot of boiling water, per package directions. Drain and allow them to cool.
- Prepare the filling.
- Saute the spinach and drain if needed.
- In a medium bowl, combine the spinach, cheese, and egg. Season with salt and pepper, to taste.
- Make the Rolls.
- Spread a thin layer of sauce inside the bottom of a casserole dish.
- Lay out the cooked lasagna noodles, and spoon some of the filling onto each noodle. Spread to cover the entire length of each noodle from edge to edge. Roll the pasta up and place it in the prepared casserole dish, seam side down. Repeat until all of the ricotta cheese mixture is gone.
- Pour the marinara sauce over the prepared lasagna rolls. Spread the sauce around to cover the rolls, keeping the noodles hydrated and soft while baking.
- Cover with foil; bake until the cheese melts, and the rolls are warm for about 30 minutes. Serve hot.
Tips For Making This Recipe
- 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! Parchment paper also works if you have that on hand.
- There may be pasta left over after you use up the filling mixture. The leftover pasta are “backups” if the lasagna noodles rip while assembling the rolls.
- Make ahead! Make the rolls a day ahead and store in the refrigerator until needed.
- How To Freeze: 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.
- How To Reheat: When needed, remove them from the freezer, place them in the microwave or a preheated oven at 350 degrees F, and heat until warmed. They’ll be just as good, if not better, than they were the first time.
Recipe FAQs
When you a dish is called Florentine, it refers to the Florentine style and how it would come if served in Florence, Italy. This term, when used with Italian food, usually indicates that a dish contains spinach.
Watery lasagna rolls usually indicate that the noodles or spinach were not drained well enough.
Spinach lasagna rolls are good frozen for up to 4 months.
I hope you will try these delicious spinach lasagna rolls for Meatless Monday. If you do, let us know your thoughts, and don’t forget to rate this recipe.
Spinach Lasagna Rolls
Useful Equipment:
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 ounces fresh spinach
- Kosher salt and freshly cracked black pepper to taste
- 1 pound lasagna noodles
- 16 ounces ricotta cheese fresh or store-bought
- 1 cup mozzarella shredded
- ¼ cup parmesan cheese freshly grated
- 1 large egg
- 2 ½ cups marinara sauce
Instructions
- 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 skillet over medium heat. When the oil is hot, add the spinach a handful at a time, tossing with the oil during each addition. Saute just until the leaves have begun to wilt. Drain if needed.
- 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.
- Prepare a large casserole dish by spreading a thin layer of sauce on the bottom.
- Lay out a few noodles at a time onto a clean workspace. 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 them in the prepared casserole dish, seam side down. Repeat until all of the filling is gone (there may be some noodles left over, these are "backups" in case any of the others rip during assembly).
- Pour the marinara sauce over the prepared lasagna rolls. Spread the sauce over the rolls, keeping the noodles hydrated and soft while baking.
- Cover with foil; bake until the cheese has melted and the rolls are warmed, about 40-45 minutes. Serve hot.
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 “backups” if any others rip during assembly.
- How To Freeze: 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.
- How To Reheat: When needed, remove them from the freezer, place them in the microwave or a preheated oven at 350 degrees F, and heat until warmed. They’ll be just as good, if not better than they were the first time.
Nutrition
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FrugalHausfrau says
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!
The Mountain Kitchen says
Hi Mollie! Thanks. You should definitely make some to pop in your freezer. I’m sure you could put a great spin on them. 🙂
Blake says
LOVE LOVE LOVE
I love Italian and love spinach…..this is a perfect recipe!
The Mountain Kitchen says
Thank you Blake!