Spinach Lasagna Roll Ups

Comforting, cheesy, and surprisingly elegant, Spinach Lasagna Roll Ups make weeknight dinners feel like a special occasion. These neatly rolled pasta tubes are stuffed with a creamy spinach and ricotta filling, smothered in marinara, and finished with gooey mozzarella — all while staying simple enough for cooks of any level. Whether you’re serving family, friends, or meal-prepping for the week, this dish is an easy crowd-pleaser that reheats beautifully.

Why you’ll love this recipe

Spinach Lasagna Roll Ups are a playful twist on traditional lasagna that offer several advantages: portion control (one roll per person or two if you’re hungry), faster assembly compared with layered lasagna, and a prettier presentation for dinner parties. The filling balances the tang of ricotta with the savory bite of Parmesan and garlic, while the marinara keeps every bite saucy and satisfying. Add diced cooked chicken if you want extra protein — the flavors still mesh wonderfully.

Ingredients

• 9 lasagna noodles
• 1 (10 ounce package) frozen chopped spinach, thawed and completely drained
• 1 (15 ounce container) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried Italian seasoning
• salt and fresh pepper, to taste
• optional: 1 chicken breast, cooked and diced
• 32 oz marinara sauce
• 9 Tablespoons part skim mozzarella cheese, shredded

Equipment

• Large pot for boiling noodles
• Colander and clean dish towel or paper towels for draining spinach
• Mixing bowl
• 9×13-inch baking dish
• Spatula or spoon for spreading filling
• Aluminum foil

Prep notes and substitutions

Before you begin, make sure the frozen chopped spinach is completely thawed and well-drained — excess water will make the filling runny. Press it in a clean dish towel or handfuls of paper towels until no more liquid releases. The recipe calls for part skim mozzarella; use full-fat if you prefer a richer melt. If you include the optional chicken breast, cook it thoroughly (baked, poached, or pan-seared), dice it into small pieces, and fold it into the filling.

Taste tips

• If your marinara is on the acidic side, stir in a pinch of sugar or a splash of extra-virgin olive oil to mellow it.
• Freshly grated Parmesan delivers better flavor and texture than pre-shredded; grate it yourself if you can.
• For a brighter herb note, add a tablespoon of chopped fresh basil or parsley to the filling just before rolling.

Step-by-step instructions

Follow these clear steps to make your Spinach Lasagna Roll Ups. The directions are rewritten for clarity but preserve the order and ingredient amounts from the original recipe.

1. Preheat and prepare the baking dish. Preheat your oven to 375°F (190°C). Pour a thin layer of marinara sauce into the bottom of a 9×13-inch baking dish — just enough to coat the surface so the rolls won’t stick.
2. Cook the lasagna noodles. Bring a large pot of salted water to a rolling boil. Add the 9 lasagna noodles and cook according to package directions until they are al dente (slightly firm to the bite). Stir gently occasionally so the noodles don’t stick together. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or a lightly oiled baking sheet so they don’t adhere to one another.
3. Drain the spinach thoroughly. Take the thawed 1 (10 ounce package) frozen chopped spinach and squeeze out as much liquid as possible. Use a clean dish towel or several layers of paper towels and press firmly until the spinach is nearly dry. Chop slightly if needed so it mixes evenly into the filling.
4. Make the filling. In a mixing bowl, combine the drained spinach, 1 (15 ounce container) ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/2 teaspoon minced garlic, and 1/2 teaspoon dried Italian seasoning. Season with salt and fresh ground pepper to taste. If you are including protein, fold in the optional 1 chicken breast, cooked and diced. Stir until all ingredients are evenly combined and the mixture is creamy and cohesive.
5. Assemble the rolls. Spread a thin, even layer of the spinach-ricotta filling over each lasagna noodle, leaving a small border at the short ends so the filling doesn’t spill out. You can use about 1/9 of the filling per noodle for even distribution. Starting at one short end, carefully roll each noodle into a tight cylinder and place it seam-side down in the prepared baking dish on top of the thin layer of marinara. Arrange the rolls in rows so they fit snugly.
6. Top with sauce and cheese. Pour the remaining marinara sauce evenly over the arranged roll ups so each roll is covered. Sprinkle the 9 Tablespoons part skim mozzarella cheese evenly across the top of the sauce-covered rolls. The sauce should be sufficient to keep the rolls moist during baking.
7. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for about 25 minutes, or until the filling is heated through and the sauce is bubbling around the edges. Remove the foil for the last 5 minutes of baking if you want the cheese to brown slightly.
8. Rest, garnish, and serve. Once baked, remove the dish from the oven and let the rolls rest for 5 minutes before serving. This short rest helps the filling set so the rolls hold together when plated. Garnish with fresh basil or a light sprinkle of additional Parmesan, if you like, slice into servings, and serve warm.

Make-ahead and storage

This dish is excellent for meal prep. Assemble the roll ups in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer-safe dish, cover well, and freeze for up to 3 months; bake from frozen but add about 15–20 minutes to the covered baking time and remove the cover for the last 10 minutes.

Portioning and serving suggestions

One roll up makes a generous serving when paired with a side salad or roasted vegetables. For heartier appetites, serve two per person. These roll ups pair well with crisp greens dressed in lemon vinaigrette, garlic-roasted broccoli, or crusty bread for sopping up extra marinara.

Common troubleshooting

• If the rolls fall apart, your noodles may be overcooked or the filling too wet. Cook noodles al dente and be sure to drain and squeeze the spinach thoroughly.
• If the filling tastes bland, increase the salt slightly and add more freshly ground pepper; a little extra Parmesan also boosts umami nicely.
• If the top browns too quickly while baking, cover loosely with foil for the remainder of the baking time.

Nutritional notes

This recipe balances protein and greens with indulgent cheese for a satisfying meal. Using part-skim mozzarella and carefully draining the spinach keeps the texture pleasing without excess moisture. Adding the diced chicken breast boosts protein for a more filling entrée.

Final thoughts

Spinach Lasagna Roll Ups offer a charming, efficient take on a classic comfort dish. They look impressive on the table, yet assembling them is straightforward and customizable: add cooked diced chicken for heartiness, swap in fresh herbs for brightness, or use your favorite marinara for a signature touch. With simple ingredients and clear steps, this recipe is a dependable option for weeknights, potlucks, or dinner guests.

Enjoy the warm, melty, cheesy indulgence of Spinach Lasagna Roll Ups — simple to make, delightful to eat, and perfect for sharing.