Name: Creamy Spinach Lasagna Roll Ups Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 lasagna noodles, plus a few extra; 10 oz frozen spinach, thawed and squeezed very dry; 15 oz whole milk ricotta; 2 cups shredded low moisture mozzarella, divided; 1/2 cup grated Parmesan; 1 large egg; 2 cloves garlic, minced; 1/2 tsp salt, plus more for pasta water; Freshly ground black pepper; 3 cups marinara sauce; Fresh basil leaves, for serving

Spinach lasagna roll ups turn the classic baked pasta into individual, cheese-filled spirals. You get all the comfort of lasagna without wrestling with a stack of slippery layers.

They’re easier to serve and look impressive on the plate, with a creamy ricotta and spinach filling tucked inside tender noodles and finished with a bubbly mozzarella top.

What Makes These Roll Ups So Good

The roll up method skips the heavy layering and gives everyone their own neat portion. Each bite has that perfect ratio of creamy filling, tangy marinara, and stretchy mozzarella.

Even on a Tuesday, these feel like a small celebration. The filling comes together fast, and the assembly goes faster than you think once you get a rhythm.

Ingredients

12 lasagna noodles, plus a few extra in case of breakage
10 oz frozen spinach, thawed and squeezed very dry
15 oz whole milk ricotta
2 cups shredded low moisture mozzarella, divided: you’ll use half in the filling and the rest on top
1/2 cup grated Parmesan
1 large egg
2 cloves garlic, minced
1/2 tsp salt, plus more for the pasta water
Freshly ground black pepper
3 cups marinara sauce: pick a good one, it carries the dish
Fresh basil leaves, for serving

Variations / Substitutions

Add protein: Stir 8 oz of cooked, crumbled Italian sausage or ground turkey into the ricotta filling.
Swap the herb: Use a few teaspoons of fresh oregano instead of basil for a more savory note.
Go dairy free: Use a plant based ricotta and a meltable vegan mozzarella. The texture stays creamy.
Use fresh spinach: Wilt 10 oz of baby spinach in a pan with a little olive oil, then squeeze out every drop of moisture before adding it to the bowl.

If you like this filling, our Spinach Ricotta Stuffed Shells are another great option.

How to Make Creamy Spinach Lasagna Roll Ups

Step 1: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil and cook 12 lasagna noodles until just tender, about 8 to 10 minutes. Drain, rinse with cool water, and lay them flat on a clean kitchen towel.

The noodles should be pliable and still have a slight bite. They finish cooking in the oven, so don’t let them get mushy now. The cool rinse stops the cooking and makes them easier to handle without tearing.

Step 2: Mix the Ricotta Filling

In a large bowl, combine the 15 oz of ricotta, the drained and squeezed spinach, 1 cup of the mozzarella, the 1/2 cup of Parmesan, the egg, minced garlic, 1/2 teaspoon salt, and a few cracks of black pepper. Stir until everything is evenly mixed, about 1 minute.

The filling should be moist but not wet and speckled green. If your spinach still has any water, give it one more squeeze before adding it to the bowl. That extra step keeps the rolls from leaking.

Step 3: Assemble the Roll Ups

Spread 3/4 cup of the marinara sauce in the bottom of a 9×13 baking dish. Lay one noodle on a cutting board, spread a generous 1/4 cup of the ricotta mixture across the noodle from end to end, and roll it up snugly. Place it seam side down in the prepared dish.

Repeat with the remaining noodles, packing them in a single layer. You should have 12 rolls sitting in the sauce, looking like little pinwheels. It’s okay if they fit snugly, they won’t expand much.

Step 4: Bake the Rolls

Heat the oven to 375°F (190°C). Pour the remaining 2 1/4 cups of marinara sauce over the rolls so they are covered. Scatter the remaining 1 cup of mozzarella on top. Bake for 25 to 30 minutes, until the sauce is bubbly and the cheese has melted and turned lightly golden.

The top will look gloriously cheesy with a few browned spots. Take the dish out and let it rest for 5 minutes so the rolls settle and hold their shape when you lift them.

Step 5: Spoon and Serve with Fresh Basil

Use a spatula to lift 2 or 3 rolls onto each plate, spooning extra sauce over them. Tear a few fresh basil leaves over the top while they’re still hot.

Tips for the Best Roll Ups

Go the no boil route: Soak no boil lasagna noodles in hot water for 10 minutes to soften. Then proceed with the recipe. It saves a pot and works well.
Make them ahead: Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time and let it sit at room temperature for 15 minutes before baking.
Keep noodles pliable: Drape a damp paper towel over the cooked noodles while you assemble so they don’t dry out and crack.
Choose a sauce you love: This dish has only a few components, so the marinara you pick really matters. A simple tomato basil one works beautifully.

Keeping Leftover Roll Ups Fresh

Refrigerate leftovers in an airtight container for up to 4 days. The rolls hold together well and reheat without falling apart.

Reheating works best in the microwave for a quick lunch, or covered with foil in a 350°F oven for 15 to 20 minutes until warmed through.

What To Serve With Creamy Spinach Lasagna Roll Ups

A crisp arugula salad dressed with lemon and olive oil cuts right through the richness and makes the plate feel fresh. Garlic bread is always welcome for mopping up extra sauce. For a veggie side, roasted broccoli with a sprinkle of red pepper flakes balances the creamy rolls nicely.

Frequently Asked Questions

Can I substitute cottage cheese for ricotta?

Yes, use full fat cottage cheese and blend it briefly for a smoother texture. Drain any excess liquid before mixing so the filling stays thick.

Can I freeze these roll ups?

Yes, assemble the dish without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding about 10 extra minutes.

Are gluten free noodles an option?

Yes, use gluten free lasagna noodles and follow the package instructions for par boiling. They can be more fragile, so handle them gently.