Cheesy Spinach Lasagna Rolls (+ Video)
Cheesy Spinach Lasagna Rolls (+ Video)
Everything you love about lasagna, but easier! What’s not to love about a delicious mix of spinach and three cheeses rolled in lasagna noodles and coated in marinara sauce? !
Everyone loves classic lasagna, but sometimes it’s fun to take a different angle, whether you’re making these lasagna rolls, skillet lasagna, or lasagna soup! So many dinner possibilities.
Just like lasagna, but easier!
When it comes to dinner recipes, I’m always quick and easy. If it’s too long, or too complicated, I just can’t bring myself to put my time into it. I love simple, easy, family-friendly recipes.
These Cheesy Spinach Lasagna Rolls fulfill all those requirements, and they are delicious! They have all the goodness of lasagna, but they’re easier to make and come perfectly into servings.
It’s a still hearty and filling vegetarian meal. You won’t even miss the meat! A delicious ricotta filling filled with mozzarella, parmesan and shredded spinach is like nothing else.
Sure to be a hit with the whole family, even the kids!
Tips for making lasagna rolls:
Cook the lasagna, lay flat on wax paper to cool.
Combine remaining ingredients except marinara sauce to make cheese filling. (notes: 4 cups spinach is 4 cups raw spinach before steaming. But feel free to use more or less. )
Spread the ricotta mixture over cooled noodles and roll them into lovely little packets. Be gentle when scrolling, so the filling doesn’t squeeze out of the sides.
Place the lasagna rolls in a baking dish, place 1 cup marinara sauce on the bottom, then top with the remaining marinara sauce and mozzarella cheese. More cheese is always a good thing!
Bake in the oven until they’re melted and sticky, about 35 minutes, then dig in!
These are really easy and Can be changed depending on the filling you want to use. In addition to cheese and spinach, you can also make cheese and chicken, or even cheese and sausage. So many possibilities!
A great make-ahead/freezer meal
Lasagna rolls can be made ahead And it still tastes great. You can just assemble everything and put it in the fridge, no bake, and bake the day you serve it. I recommend only 1-2 days in advance.
It’s also a great freezer meal. Making an extra pan for the fridge is always a great way to save time on busy days. To freeze it, I assembled everything, covered the pan with plastic wrap and foil, and put it in the freezer. It will be stored for up to 3 months.
The best way to cook frozen lasagna rolls is to let them thaw in the refrigerator for 24 hours before baking. This will help them cook more evenly and prevent the outside of the noodles from drying out.
Once they are thawed, bake them according to the directions. If you want to bake them without defrosting first, increase the baking time by about 15-20 minutes.
whatever leftovers you have, cover them with aluminum foil or place them in an airtight container and store in the refrigerator. They will last 3-4 days.
I love that these lasagna rolls have three different cheeses – it adds a lot of deliciousness. They were a huge hit with my kids and my husband and will definitely be added to our regular dinner rotation.
They’re perfect for busy nights and great for leftovers. If you love easy recipes as much as I do, this is definitely a must-do recipe!
This recipe is great for:
For more cheesy recipes, check out:
main course
Italian
Prep time 10 minutes
Cook Time 35 minutes
Total time 45 minutes
Serving Size 6
Calories 696 kcal
by Lil’ Luna
- 1 pack of lasagna
- 32 ounces ricotta cheese
- 4 cups fresh spinach, steamed and chopped
- 2 eggs
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded mozzarella cheese divided
- 24 ounces marinara sauce
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Preheat oven to 350.
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Cook lasagna according to package directions. Drain and cool flat on wax paper.
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In a medium bowl, combine ricotta, spinach, eggs, Parmesan, garlic powder, salt, pepper, and 1 cup mozzarella. Spread 1 cup marinara sauce on bottom of 9 x 13 baking pan.
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Spoon the ricotta mixture over the surface of each noodle, spreading about 1/4 inch thick. Gently roll each noodle up and place in the prepared baking sheet.
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Spoon a spoonful of marinara sauce over each lasagna roll, then sprinkle with remaining mozzarella cheese.
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Bake for 35-40 minutes, or until cheese is melted and bubbly.
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I totally agree with you! I definitely love quick and easy dinner recipes! Can’t wait to try this! ! Thanks for sharing Alicia! Head over to Baker upstairs to see more of her amazing recipes!