I have a confession to make: I love lasagna, but I hate cutting it. It always seems to fall apart and turn into a messy (though delicious) pile on the plate. That is why I fell in love with Spinach Ricotta Lasagna Roll Ups.
They are perfectly portioned, look beautiful on the table, and have the exact same cheesy goodness as a traditional lasagna. If you want a dinner that looks fancy but is actually very easy to make, you are in the right place!
Quick Facts
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Serving Size: 6 servings (2 roll-ups per person)
Why You’ll Love This Recipe
There are so many reasons to put this on your weekly menu. Here is why I make it all the time:
- Perfect Portions: Each roll is a single serving. No more guessing how big a slice to cut!
- Kid-Friendly: Kids love the fun shape, and it’s a great way to sneak some spinach into their meal.
- Great for Meal Prep: You can make these ahead of time and just pop them in the oven when you’re ready.
- Less Mess: They hold their shape much better than layered lasagna.
What You’ll Need (Ingredients)
- Lasagna Noodles: 12 noodles (boiled until al dente).
- Ricotta Cheese: 15 oz (one container).
- Frozen Spinach: 10 oz (thawed and squeezed dry).
- Egg: 1 large (to help the cheese stay together).
- Mozzarella Cheese: 2 cups, shredded.
- Parmesan Cheese: ½ cup, grated.
- Marinara Sauce: 24 oz jar of your favorite red sauce.
- Garlic & Herbs: 1 tsp garlic powder, 1 tsp Italian seasoning, salt, and pepper.
Step-by-Step: How to Make It
1. Prep the Noodles
Boil your lasagna noodles in salted water. Cook them for about 1-2 minutes less than the box says. You want them flexible but firm. Drain them and lay them flat on a piece of parchment paper so they don't stick together.
2. Mix the Cheesy Filling
In a medium bowl, mix the ricotta cheese, the squeezed-dry spinach, the egg, half of the mozzarella, the parmesan, and your spices. Stir it until everything is well combined.
3. Spread and Roll
Spread about 2-3 tablespoons of the cheese mixture along the length of each noodle. Don't go all the way to the very edge, or it will leak out. Carefully roll the noodle up from one end to the other.
4. Assemble and Bake
Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish. Place the roll-ups seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the rest of the mozzarella cheese.
5. The Final Step
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
Tips for Customization
- Add Protein: If you aren’t a vegetarian, you can add cooked ground beef or Italian sausage to the marinara sauce.
- White Sauce Version: Use Alfredo sauce instead of marinara for a rich, creamy "Lasagna Bianca."
- Extra Veggies: You can mix finely chopped mushrooms or zucchini into the ricotta mixture for extra nutrients.
Serving Suggestions
I usually serve these roll-ups with a crispy green salad and a side of garlic bread. Since the dish is quite rich and cheesy, a simple vinaigrette on the salad helps balance the flavors.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 22g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Note: These are estimates based on standard ingredients.
Frequently Asked Questions (FAQs)
Can I use fresh spinach instead of frozen?
Yes! Just sauté the fresh spinach in a pan with a little oil until wilted, let it cool, and squeeze out the water before adding it to the cheese.
Can I freeze these roll-ups?
Absolutely. You can freeze them before or after baking. If freezing before baking, let them thaw in the fridge overnight before putting them in the oven.
How do I stop the noodles from sticking?
Once they are boiled and drained, lay them out individually on wax paper or parchment paper. Never stack them in a pile while they are hot!
Is there a substitute for ricotta?
If you don't like ricotta, you can use small-curd cottage cheese. Just make sure to drain it well through a mesh strainer so the lasagna isn't too watery.
