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Close up of spinach ricotta lasagna roll ups served on a white plate.

Cheesy Spinach and Ricotta Lasagna Roll Ups

Spinach and Ricotta Lasagna Roll Ups bring the comfort of a classic baked pasta into an easy, portioned format that feels both practical and special. The creamy filling and generous sauce create a dish that holds together well and serves cleanly, making it ideal for family dinners or casual entertaining. This is the kind of vegetarian recipe that works just as well fresh from the oven as it does reheated the next day.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Shilpa

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

Calories: 545kcal | Carbohydrates: 64g | Protein: 29g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 90mg | Sodium: 946mg | Potassium: 797mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5983IU | Vitamin C: 17mg | Calcium: 456mg | Iron: 4mg
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