Easy Spinach Ricotta Lasagna Roll Ups
All the cozy lasagna flavor you want on a weeknight, without the careful layering. Tender pasta spirals hold a creamy spinach and ricotta filling, topped with bubbling marinara and a blanket of melted mozzarella. They bake up into tidy individual portions that feel a little more special than a tossed pasta bake.
You can lean on a good jarred marinara to keep things moving. The whole dish comes together in just about an hour and still looks like you spent the afternoon on it.
What Makes These Roll-Ups So Good
The ricotta filling is the main event, and it stays creamy and light because we squeeze every bit of water out of the spinach. A touch of nutmeg warms it all up without dominating. No graininess, no dry bites.
Each noodle gets the same generous swipe of filling, so every spiral is balanced. The edges crisp up in the oven while the center stays soft and cheesy. It’s the part of a pan of lasagna everyone fights over, but now there’s no fight.
They hold their shape on the plate beautifully, which makes them a solid choice when you want something that feels put-together on a Tuesday but still comes out of a 9×13 dish.
Ingredients
- 12 lasagna noodles: use the regular kind, not no-boil. They roll smoothly without cracking.
- 15 oz whole-milk ricotta: full-fat gives the creamiest texture. Part-skim works but won’t be as lush.
- 10 oz frozen chopped spinach, thawed and squeezed dry: get as much water out as you can, or the filling will be runny.
- 1 cup shredded low-moisture mozzarella, divided: half goes into the filling, half on top.
- 1/2 cup grated Parmesan: adds a salty, nutty bite to the ricotta mix.
- 1 large egg: helps the filling set and stay sliceable.
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg: optional, but it wakes up the spinach and ricotta.
- 3 cups marinara sauce: your favorite jarred or a quick homemade version.
- Fresh basil leaves, for serving: a little brightness at the table.
Variations / Substitutions
- Add meat: stir 1/2 pound cooked, crumbled Italian sausage or ground beef into the marinara before spreading it in the dish.
- Use cottage cheese: blend 2 cups full-fat cottage cheese until smooth and use it in place of the ricotta. The flavor tangier and the finished roll-ups are a bit lighter.
- Swap the greens: sautéed kale or chard, finely chopped, works instead of spinach. Cook it down until all the liquid evaporates.
- Go gluten-free: cook gluten-free lasagna noodles according to the package, just a minute shy of al dente so they don’t break when you roll.
- Add a pesto swirl: dollop 1/4 cup pesto into the ricotta mixture and fold it in gently for a basil-heavy variation.
How to Make Lasagna Roll Ups
Step 1: Boil the Lasagna Noodles
Preheat your oven to 375°F (190°C) and bring a large pot of heavily salted water to a boil. Drop in the 12 lasagna noodles and cook them for about 8 to 9 minutes, just until al dente. They will finish cooking in the oven, so you don’t want them too soft or they’ll tear when you roll.
Drain the noodles and lay them in a single layer on a clean kitchen towel or a parchment-lined baking sheet. Don’t let them overlap or they’ll stick. A little dab of olive oil on the towel helps prevent clinging, but it’s not required if you work fast. The noodles should be cool enough to handle within a few minutes, but still pliable.
Step 2: Mix the Ricotta Filling
While the noodles cool, combine the 15 oz ricotta, the squeezed-dry spinach, 1/2 cup of the shredded mozzarella, the 1/2 cup grated Parmesan, the egg, 1 tsp salt, 1/2 tsp pepper, and the nutmeg in a large bowl. Stir until everything is evenly distributed. Taste the mixture (yes, before the egg cooks) and add another pinch of salt if it tastes flat.
The filling should be thick enough to cling to a spoon without dripping. If yours seems loose, a quick press with a paper towel over the spinach or an extra tablespoon of Parmesan will tighten it right up.
Step 3: Assemble the Roll-Ups
Spread 1/2 cup of the marinara across the bottom of a 9×13-inch baking dish. This light coating prevents the noodles from sticking and keeps the bottoms from drying out.
Pick up one noodle and spread about 3 tbsp of the ricotta mixture from end to end, leaving a tiny border at the far edge. Roll the noodle up gently but snugly, like a little carpet, and place it seam-side down in the dish. Repeat with the remaining noodles, nestling them close together but not squished. They will fit in a single snug row. You’ll use all 12 noodles and all the filling.
Step 4: Bake the Roll-Ups
Pour the remaining marinara over the tops of the rolls, then scatter the final 1/2 cup of mozzarella evenly over everything. The sauce should cover the noodles so the edges don’t turn hard, while the cheese melts into a bubbly, golden cap.
Slide the dish into the oven and bake for 25 to 30 minutes. You’re looking for the sauce to be actively bubbling around the edges and the cheese on top to be fully melted with a few golden spots. Let the dish rest on the counter for 5 minutes before serving so the filling firms up just enough to hold its shape when you lift a roll onto a plate.
Step 5: Top and Serve
Spoon a little extra sauce from the dish over each roll-up, then scatter fresh basil leaves across the top. The basil adds a bright, peppery note right at the end that cuts through the richness. Serve two or three rolls per plate while everything is still hot and the cheese pulls into long strings.
A Few Notes Before You Start
- Don’t overcook the noodles.: Stop boiling the second they hit al dente. A minute too long and they’ll split when you roll them, leaving you with a torn mess instead of tidy spirals.
- Dry the spinach thoroughly.: Wrap the thawed spinach in a clean kitchen towel and wring it over the sink until no more water comes out. Any leftover liquid will make the ricotta filling slide out during baking.
- Line the noodles up in a single row in the dish.: They should touch lightly to support each other, but leave a little breathing room so the sauce can bubble between them.
- Rest the dish before cutting in.: Those five minutes let the cheese set so the rolls lift out cleanly instead of collapsing into a puddle.
Storing and Reheating Leftovers
- Refrigerate: pack any cooled rolls into a sealed container, and they’ll keep for up to 4 days. The noodles soften a touch, but the filling remains creamy.
- Reheating: place a roll or two in a small oven-safe dish, spoon a little extra marinara over the top, and warm in a 350°F oven for 12 to 15 minutes. The microwave works in a pinch (about 2 minutes), though the cheese won’t re-crisp.
What to Serve With Lasagna Roll Ups
A simple green salad with a sharp lemon vinaigrette cuts through the richness and keeps the meal from feeling heavy. For something crispy, thick slices of garlic bread rubbed with a raw garlic clove and toasted until golden are an easy side. If you have time, roasted broccoli or broccolini with olive oil and a finish of lemon zest adds a bright, charred note alongside the creamy pasta.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Sauté 5 oz of fresh spinach in a dry pan over medium heat until it wilts completely, then squeeze out every drop of water before chopping it. You’ll end up with about the same amount as a 10 oz frozen block once the water is removed.
How do I prevent the rolls from unrolling in the dish?
Place them seam-side down and keep them close to each other. The gentle contact between rolls helps them hold their shape, and the sauce on top weighs them just enough to stay put without being heavy.
Can I freeze lasagna roll ups?
Absolutely. Assemble the whole dish in a freezer-safe pan but skip the final baking step. Cover tightly and freeze for up to 3 months. Bake from frozen, covered with foil, for 45 minutes at 375°F, then uncover and bake another 15 minutes until bubbly.
Is there a good substitute for ricotta?
Cottage cheese works if you blend it smooth first. The flavor is a bit tangier, and the texture turns out slightly lighter. You can also use a mix of cream cheese and a little milk for a richer, denser filling, but the balance of the roll-up shifts closer to a stuffed shell.
Lasagna Roll Ups Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Cook lasagna noodles in boiling salted water for 8 to 9 minutes until al dente. Drain and lay flat on a towel.
- Mix the ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, salt, pepper, and nutmeg in a bowl until combined.
- Spread 1/2 cup marinara in a 9×13-inch dish. Spread about 3 tbsp filling onto each noodle, roll up, and place seam-side down in the dish.
- Top with remaining marinara and the last 1/2 cup mozzarella. Bake 25 to 30 minutes until bubbly and golden.
- Rest for 5 minutes, then serve with fresh basil.
