Spinach Lasagna Roll Ups

Great for family dinners, these easy spinach roll ups are an elegant yet simple way to enjoy classic Italian flavors without the work of layering.

If you love simple meals that come together in under an hour, you will love our Southwest Chicken Casserole or Chicken Enchiladas.

• Naturally Vegetarian: We always love a good meatless Monday option.
• Comfort Food: Classic lasagna flavors with gooey cheese and rich tomato sauce.
• Make-Ahead/Meal Prep: Store in an airtight container, then reheat for a quick meal on busy weeknights.
• Customize the Filling: Use what you have at home. Add some chopped vegetables or swap the sauce for a different take.

These spinach lasagna roll ups come together with simple, fresh ingredients.

See the recipe card below for the exact quantities of each ingredient.

• Ricotta Cheese: The creamy base of the cheese filling.
• Fresh Baby Spinach: Adds freshness and nutrition.
• Egg White: Helps bind the ricotta mixture; 2 whole eggs can be subbed.

You'll want to have a 9x13 casserole dish, mixing bowl, cheese grater and measuring cups and spoons on hand for this recipe.

• Protein Addition: Add ground beef, Italian sausage or shredded chicken to the filling for a hearty version.
• Cottage Cheese: Swap ricotta with cottage cheese in the cheese filling for a lighter option with extra protein.
• White Sauce: Use an Alfredo sauce for a creamier spin.
• Extra Veggies: Stir mushrooms, zucchini or kale into the ricotta mixture.
• Cheese Lovers: Add extra parmesan and mozzarella cheese to the top.

These rolls come together quickly: cook the noodles, prepare the filling, and bake until bubbly and golden.

Preheat oven to 400F and lightly grease a 9x13 baking dish, then place enough sauce on bottom of dish to evenly coat thin layer. Set aside.

Cook lasagna noodles in the large pot of water while you mix your filling.

In a large bowl add ricotta, spinach, 1 cup mozzarella, egg white, salt, Italian seasoning, ground pepper and mix well.

Lay out cooked lasagna rolls and evenly spread over, leaving about 1 inch at the end. Roll up starting with the full end and place in the dish seam side down.

Pour remaining pasta sauce on top of the rolled lasagna, then sprinkle parmesan cheese and remaining mozzarella.

Cover with foil and bake for 25 minutes, or until cheese is melted and warmed through. Remove foil and bake for another 5 minutes or broil, if desired.

Hint: Cook the noodles to about al dente, they will cook a little more in the oven.

A few simple tricks will help your spinach lasagna rolls bake up perfectly every time.

• Drain Spinach Well: After washing spinach, remove excess water so the filling isn’t runny.
• Use Parchment Paper: Parchment paper prevents the noodles from sticking and makes clean up easier.
• Cover with Foil: Spray the inside of the foil with nonstick spray so the cheese doesn’t stick (trust me I learned this the hard way).
• Finish Uncovered: Remove foil for the last 5 minutes to brown the cheese.

Another casserole recipe you have to try is our Big Mac Tater Tot Casserole.

These easy spinach lasagna roll ups are great for meal prep or saving for later.

• Refrigerator: Store fully cooled rolls in an airtight container for 3-4 days.
• Freezer: Use a freezer-safe container and store for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in the oven covered with aluminum foil until heated through or microwave in short intervals.
• Make Ahead: Prepare, assemble and cover with plastic wrap and foil for 2 days in the fridge prior to baking. Allow it to come to room temperature before putting in the oven.

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• Simple Starters: Cheesy garlic bread, spinach salad, Crockpot spinach and artichoke dip and spinach rolls with puff pastry.

Assemble the rolls, cover with aluminum foil and refrigerate overnight. Remove from the oven when preheating and bake when ready to serve.

Yes, just thaw completely and squeeze out excess water before mixing into the ricotta filling.

Here are some more recipes you'll want to try!

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