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Lasagna Roll Ups

These easy lasagna roll-ups are stuffed with spinach and three different types of cheese for a hearty and satisfying vegetarian dinner!
Course Dinner
Cuisine American, Italian
Keyword Lasagna roll ups, lasagna roll ups recipe, spinach lasagna roll ups, vegetarian lasagna roll ups
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 - 8 people (12 total roll-ups)
Calories 300kcal
Author Blair Lonergan


  • 1 (16 ounce) package lasagna noodles
  • 2 (10 ounce) packages frozen chopped spinach, thawed
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 (24 ounce) jar marinara sauce (about 2 ½ cups total)


  • Cook the lasagna noodles in a large pot of salted boiling water according to package directions. Drain well and pat dry.
  • Preheat oven to 350°F. Spray a 13 x 9-inch dish with nonstick cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
  • Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
  • Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, and garlic powder to the bowl with the spinach. Stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired.
  • Spread the ricotta mixture in a thin layer on each of 12 lasagna noodles. Roll up the noodles and arrange them seam-side down in the prepared baking dish.
  • Pour or spoon the remaining half of the marinara sauce over top. Sprinkle with the remaining ½ cup of mozzarella.
  • Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.


  • The egg is an important component of the ricotta mixture because it helps the cheese layer "set" so that it doesn't ooze out of the pasta.
  • Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
  • To bulk up the dish and include even more nutritious veggies in the casserole, saute sliced mushrooms, chopped bell peppers, diced onion, garlic, zucchini, or other vegetables of choice and stir them into the marinara sauce.
  • Garnish each serving with chopped fresh herbs, additional grated Parmesan cheese, or crushed red pepper flakes (for a little bit of spice)!


Serving: 1roll-up | Calories: 300kcal | Carbohydrates: 36g | Protein: 17g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 46mg | Sodium: 606mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6104IU | Vitamin C: 7mg | Calcium: 302mg | Iron: 2mg