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Spinach and Ricotta Lasagna Roll-Ups: 12 amazing rolls

Spinach and Ricotta Lasagna Roll-Ups

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Enjoy a delightful twist on classic lasagna with these Spinach and Ricotta Lasagna Roll-Ups. Easy to serve and bursting with flavor, these rolls are perfect for a family dinner.

Ingredients

Scale
  • 12 Lasagna noodles
  • 1 tbsp Olive oil
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 10 oz Frozen spinach, thawed and squeezed dry
  • 15 oz Ricotta cheese
  • 1 large Egg
  • 1/2 cup Grated Parmesan cheese
  • Salt and Pepper to taste
  • 24 oz Marinara sauce
  • 1 cup Shredded Mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions. Drain and lay flat on a clean surface.
  2. Preheat oven to 375°F (190°C).
  3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
  4. In a bowl, combine the cooked onion and garlic mixture, squeezed spinach, ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  5. Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  6. Spread about 1/4 cup of the spinach-ricotta mixture evenly over each cooked lasagna noodle.
  7. Roll up each noodle tightly, starting from one end.
  8. Place the rolled-up lasagna noodles seam-side down in the prepared baking dish.
  9. Pour the remaining marinara sauce over the top of the rolls.
  10. Sprinkle with shredded mozzarella cheese.
  11. Cover with foil and bake for 20 minutes.
  12. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  13. Let stand for a few minutes before serving.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the ricotta mixture.
  • If you don’t have frozen spinach, you can use fresh spinach. Sauté it until wilted, then chop and squeeze out excess moisture.
  • Feel free to add cooked Italian sausage or ground beef to the spinach-ricotta filling for a heartier meal.

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