Lasagna Roll Ups (Ricotta & Spinach)

What Makes This Recipe Work

Rolling each noodle around its own portion of filling controls the cheese in every bite and keeps the rolls tidy on the plate. Layering them seam-side down stops them from unrolling, and a short rest before serving lets them firm up for clean portions.

Ingredients for Lasagna Roll Ups (Ricotta & Spinach)

• 12 lasagna noodles
• 15 oz (425 g) whole-milk ricotta
• 1 large egg, beaten
• 1/3 cup (35 g) grated Parmesan
• 2 cups (8 oz / 225 g) shredded mozzarella, divided
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups (24 oz / 680 g) marinara sauce
• 2 tbsp chopped fresh basil or parsley

How to Make Lasagna Roll Ups (Ricotta & Spinach)

1. Cook the lasagna noodles in well-salted boiling water until just pliable, about 1 minute less than the package directions, then drain and lay them flat on oiled foil or a sheet pan in a single layer.
2. Stir the ricotta, egg, Parmesan, spinach, garlic powder, salt, and pepper together in a bowl until evenly combined.
3. Heat the oven to 375 degrees F (190 C) and spread 1 cup of marinara over the bottom of a 9x13 inch baking dish.
4. Spread about 1/4 cup of the ricotta mixture along each noodle, leaving a 1 inch border, then roll the noodle up from one short end and place it seam-side down in the dish.
5. Repeat with the remaining noodles, arranging them in a single layer, then spoon the remaining marinara over the top and sprinkle with the mozzarella.
6. Cover with foil and bake 25 minutes, then uncover and bake 10 to 15 minutes more, until the sauce bubbles and the cheese is golden.
7. Rest 10 minutes so the rolls hold their shape, then scatter with basil and serve.

Tips for the Best Lasagna Roll Ups (Ricotta & Spinach)

• Cook the noodles just to al dente; softer noodles tear when you roll them.
• Oil the foil so the noodles do not stick as they cool, and keep them in a single layer.
• Do not overfill or the rolls burst; about 1/4 cup of filling per noodle is the right amount.
• For a make-ahead meal, assemble the rolls and freeze before baking.

Variations and Substitutions

• Classic lasagna: build the same flavors in flat layers; see the lasagna recipe.
• Perfect the cheese layer with the egg and Parmesan method on the ricotta filling for lasagna page.
• Meat sauce version: swap the marinara for the slow-simmered bolognese sauce.
• Slow cooker lasagna: layer the components in a crockpot instead; see the slow cooker lasagna page.

How to Store and Reheat

• Refrigerate baked roll ups covered up to 4 days; reheat portions at 350 degrees F (175 C) or in the microwave.
• To freeze, assemble the roll ups in a freezer-safe dish before baking, cover tightly, and freeze up to 3 months; bake from thawed at 375 degrees F (190 C), adding about 10 minutes.

Lasagna Roll Ups (Ricotta & Spinach) FAQ