Cheesy Spinach and Ricotta Lasagna Roll Ups: Cozy, Elegant Comfort Food
Lasagna is the ultimate comfort food, rich, cheesy, and always satisfying. These cheesy spinach and ricotta lasagna roll-ups take everything you love about classic lasagna and turn it into a dish that feels a little more special and a lot more practical. Rolled instead of layered, they’re easier to portion, perfect for meal prep, and beautiful enough to serve when you’re entertaining.
Think creamy ricotta, melty mozzarella, savory Parmesan, and tender spinach all wrapped inside soft lasagna noodles and baked in marinara sauce until bubbly and golden. It’s cozy, familiar, and just elevated enough to feel intentional without being fussy.
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Why You Will Love This Recipe
- These lasagna roll-ups are ideal when you want comfort food that’s a little more manageable than a full pan of layered lasagna. Each roll is perfectly portioned, making them great for family dinners, make-ahead meals, or freezing for later.
- The ricotta filling is creamy and flavorful, thanks to fresh parsley and spinach. Baking the rolls upright not only looks elegant on the plate, but also ensures every bite has the perfect balance of pasta, cheese, and sauce.
Pro Tip: Lasagna rolls can be placed seam-side down for a classic look or stood upright so the layers are visible on top.
Variations and Add-Ins
- Add protein: Stir cooked Italian sausage, ground turkey, or shredded rotisserie chicken into the ricotta mixture for a heartier dish.
- Extra veggies: Add sautéed mushrooms, zucchini, or finely chopped broccoli for more texture and flavor.
- Different cheeses: Swap part of the ricotta for cottage cheese, mascarpone, or goat cheese for a different creamy profile.
- Spicy twist: Add red pepper flakes or a pinch of chili oil to the ricotta filling for heat.
- Sauce swap: Use a creamy Alfredo sauce or a tomato-cream sauce instead of marinara for a variation.
- Gluten-free: Use gluten-free lasagna noodles and follow the same method.
How To Make Spinach and Ricotta Lasagna Roll Ups
Step 1: In a medium bowl, mix together: ricotta cheese, ½ cup of the grated mozzarella (reserve the rest for topping), Parmesan cheese, egg, and chopped parsley. Season with salt and black pepper to taste. Add spinach to the ricotta mixture, breaking it up as you mix until evenly combined.
Step 2: Spread 1 cup of marinara sauce evenly across the bottom of a large casserole dish. Spread 2-3 tablespoons of the ricotta mixture evenly over the full length of each lasagna noodle. Roll each noodle gently and place it into the casserole dish, standing upright (or seam-side down).
Step 3: Spoon the remaining marinara sauce over the lasagna rolls. Sprinkle with the reserved mozzarella cheese.
Step 4: Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until bubbly and lightly golden.
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Equipment
Ingredients
- 15 lasagna noodles
- 2 cups ricotta cheese
- 1 cup mozzarella cheese freshly grated and divided
- ½ cup parmesan cheese freshly grated
- 1 egg
- ½ cup fresh parsley chopped
- 8-10 oz frozen spinach thawed and well drained
- 3 cups marinara sauce divided
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400℉.
- Cook lasagna noodles, just shy of al dente, in salted boiling water according to package directions.
- Meanwhile, in a medium bowl, combine ricotta, ½ cup grated mozzarella, parmesan, egg, and parsley.
- Press the spinach in cheesecloth or between paper towels to remove as much moisture as possible. Add to the ricotta mixture breaking it up with your hands or a fork as you add it to the bowl. Season to taste with salt and pepper and mix well.
- Spread 1 cup of marinara sauce on the bottom of a large casserole dish.
- Once the noodles have finished cooking, drain and lay in a single layer to prevent sticking together on a parchment paper lined sheet pan or other flat surface.
- Spread each lasagna noodle with 2-3 tablespoons of the ricotta mixture, covering the entire length of the noodle.
- Once noodles are evenly covered with the ricotta mixture, roll noodles and place them into the prepared casserole dish standing upright so you can see the rolled layers on top.
- Cover the noodles with the marinara sauce and sprinkle on the reserved mozzarella cheese. Cover the casserole dish with aluminum foil.
- Bake for 20 minutes. Uncover and bake another 10 minutes. Allow to cool for 10 minutes before serving.
Notes
- Use whole milk ricotta for the best texture.
- Cook lasagna noodles just until flexible. Overcooked noodles are harder to roll neatly and may tear.
- A generous layer of sauce under and over the roll-ups helps keep everything tender while baking.
- This recipe reheats well and holds its shape, making leftovers easy to portion and serve.
Nutrition
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