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    Home » Recipes » Dinner » Spinach Lasagna Roll Ups

    Spinach Lasagna Roll Ups

    by Allison · Modified: Mar 7, 2023 · Published: Dec 27, 2021 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This is such a delightful, family friendly dish, and this vegetarian version with spinach is a great crowd-pleaser. If you've never tried lasagna roll ups before, you're in for a super fun treat!

    Lasagna roll ups garnished with parsley on a white plate

    In addition to a great weekend lunch or dinner, this easy lasagna roll ups recipe can be made in advance of a busy week or frozen for make ahead meals.

    It pairs well with any type of simple salad, like basic greens topped with this easy apple cider vinaigrette. Or for a fun kids meal, pair with healthy strawberry banana smoothie for some extra cheers. 😉

    Jump to:
    • 🌿 Ingredients
    • 📝 Instructions
    • 📋 Substitutions
    • 🔪 Equipment
    • 🍱 Storage
    • 🎉 Top tip
    • 🍳 Recipe

    🌿 Ingredients

    These recipe features wholesome, real food ingredients available at any grocery store.

    Tomato sauce, ricotta, mozzarella, spinach, egg, olive oil, lasagna noodles and spices on a brown wood table
    • olive oil
    • lasagna noodles
    • baby spinach
    • large egg
    • ricotta cheese
    • shredded mozzarella cheese
    • marinara sauce
    • coconut sugar or brown sugar
    • Italian seasoning
    • garlic powder
    • sea salt
    • pepper

    See recipe card below for exact quantities.

    📝 Instructions

    First, heat the oven to 350° F and grease a two-quart square or round pan with some olive oil. Note: a two-quart square pan will hold 9 roll ups (3x3) while a two-quart rectangular pan will hold 10 (2x5).

    Pro tip: For easier cleanup, line the pan with parchment paper which can be thrown away after cooking.

    Square metal pan lined with parchment paper on a brown wood table
    Parchment paper-lined pan

    Next, fill a large pot with water, bring to a boil, and cook the lasagna noodles al dente according to the package's directions. Add a little olive oil and salt to the water too, and push the noodles under the water once they soften so that everything is submerged.

    Pro tip: Cook an extra noodle or two just in case one breaks while cooking or assembling the lasagna roll ups.

    Lasagna noodles cooking in a large stainless steel pot

    Then, carefully drain the noodles in a colander and place them in a large bowl filled with enough cold water just to cover them so that they don't stick together. (You can use the same cooking pot to save a bowl--just make sure it's cooled off enough and has plenty of cold water for the noodles to sit in.)

    Cooked lasagna noodles sitting in cold water in a pot
    Cooked noodles resting in cold water

    While the noodles cook, you can start getting the lasagna filling and sauce ready. Finely chop the spinach leaves and place in a medium mixing bowl with the egg, ricotta and half of the mozzarella; then mix everything well and set aside.

    Mozzarella, ricotta, egg and spinach in a glass mixing bowl on a brown wood table
    Lasagna filling ingredients

    In a smaller mixing bowl, mix the rest of the ingredients together to make the sauce.

    Marinara sauce topped with Italian seasoning, coconut sugar and garlic powder in a tan bowl on a brown wood table
    Lasagna sauce ingredients

    Spoon about a third of the sauce into the prepared baking pan to coat the bottom.

    Parchment paper-lined pan coated with lasagna sauce

    Assembly

    And now the fun part: assembling your lasagna roll ups!

    First, grease a large cutting board or baking sheet with the rest of the oil and then carefully place three noodles lengthwise on the board (or as many as will fit). Cover the length of each noodle with a coating of the filling mixture, and then starting from one end of each, roll them up and place into the baking pan.

    Three lasagna noodles lined with spinach and cheese filling on a white cutting board

    Continue with the rest of the noodles, and then scoop the rest of the sauce over the roll ups to cover, followed by the mozzarella.

    Lasagna roll ups topped with marinara sauce in a parchment paper-lined pan
    Lasagna roll ups assembled just before topping with mozzarella

    📋 Substitutions

    • Gluten free - simply use gluten free lasagna noodles in place of regular noodles

    🔪 Equipment

    You'll need a few basic pieces of equipment to make this recipe:

    • 2-quart baking dish
    • large pot
    • colander
    • 1 medium and 1 small mixing bowl
    • cutting board

    🍱 Storage

    This recipe works great for storing, short or long term! You can store any leftovers in a tightly covered container for up to 4 days, or freeze some or all of the roll ups for up to two months for an easy anytime dinner. Just be sure to use a freezer-safe container for storage, and make sure that the roll ups have cooled off completely before transferring and freezing.

    🎉 Top tip

    This lasagna roll ups recipe is not only kid-friendly, it also contains parent-approved nutrition like healthy protein, calcium and fiber thanks to two kinds of cheese and healthy spinach. 👍

    Enjoy!

    🍳 Recipe

    Lasagna roll ups garnished with parsley

    Spinach Lasagna Roll Ups

    Allison
    5 from 1 rating
    These easy vegetarian lasagna roll ups are wholesome, kid-friendly and delicious for the whole family. Plus, it's a perfect make ahead meal!
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Cooling Time 10 minutes mins
    Total Time 1 hour hr
    Servings: 4 servings
    Course: Dinner
    Cuisine: American
    Calories: 512
    Ingredients Method Nutrition Notes

    Ingredients
      

    • 2 teaspoons olive oil divided
    • 10 uncooked lasagna noodles or gluten-free lasagna noodles
    • 2 ½ ounces baby spinach leaves
    • 1 large egg
    • 1 cup ricotta cheese
    • 1 cup shredded mozzarella cheese divided
    • 1 ¼ cup marinara sauce
    • 1 teaspoon coconut sugar or brown sugar
    • ½ teaspoon Italian seasoning
    • ½ teaspoon garlic powder
    • sea salt to taste
    • freshly ground black pepper to taste

    Method
     

    1. Prep: Heat the oven to 350° F. Grease a two-quart square or rectangular pan with half the oil, or line with parchment paper for easy cleanup (see notes).
    2. Cook the noodles: Fill a large pot with water, bring to a boil, add the rest of the oil and a little salt and cook the lasagna noodles al dente according to the package's directions. Then, carefully drain the noodles in a colander and place them in a large bowl filled with enough cold water just to cover them.
    3. Prepare the filling: Meanwhile, finely chop the spinach leaves and place in a medium mixing bowl with the egg, ricotta and half of the mozzarella. Mix everything well and set aside.
    4. Make the sauce: In a smaller mixing bowl, combine the rest of the ingredients and mix to incorporate. Spoon about a third of the sauce into the prepared baking pan to coat the bottom.
    5. Assemble: Grease a large cutting board or baking sheet with the rest of the oil. Carefully place three noodles lengthwise on the board (or as many fit) and cover the length of each noodle with a coating of the filling mixture. Starting from one end of each noodle, roll them up and place into the baking pan (see notes). Continue with the rest of the noodles, and then scoop the rest of the sauce over the roll ups to cover, and sprinkle the rest of the mozzarella over everything.
    6. Bake: Bake uncovered for 35 minutes.
    7. Enjoy: Let cool for at least 10 minutes before serving, and divide the roll ups among serving plates. Store any leftovers in a tightly covered container for up to 4 days, or freeze some or all of the roll ups for up to 2 months once they've cooled off.

    Nutrition

    Calories: 512kcalCarbohydrates: 61gProtein: 25gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 636mgPotassium: 591mgFiber: 4gSugar: 6gVitamin A: 2520IUVitamin C: 10mgCalcium: 322mgIron: 3mg

    Notes

    Baking pan: A two-quart square pan will hold 9 roll ups (3x3) while a two-quart rectangular pan will hold 10 (2x5).

    Did you make this recipe?

    I'd love to know how it turned out! Please rate and leave a comment below, or share a picture on Instagram @onehappydish with the tag #onehappydish.

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