Spinach Artichoke Lasagna Roll-ups

Comfort food gets a bright twist with this easy, crowd-pleasing Spinach Artichoke Lasagna Roll-ups. Think all the cozy creamy goodness of classic spinach artichoke dip — ricotta, garlic, tender spinach, tangy artichokes, and melty mozzarella — scooped into individual pasta roll-ups and baked with your favorite marinara. It’s great for weeknight dinners, make-ahead meals, or when you want a pretty dish that’s actually simple to pull together.

Why you’ll love these

• Individual portions make serving tidy and elegant.
• Creamy filling packs flavor but is lighter thanks to part-skim cheeses.
• Can be made ahead and baked later, which makes dinner feel effortless.
• Uses accessible ingredients and swaps easily to meet dietary needs.

Ingredients

Follow this list exactly for the best results. Ingredient names and amounts are taken from the recipe source and kept unchanged.

• 2 cups homemade marinara sauce, (or jarred) plus more for serving
• 8 uncooked lasagna noodles, wheat or gluten-free
• 5 oz package frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
• 5 ounces canned artichoke hearts, drained and chopped fine
• 15 oz part skim ricotta cheese, I like Polly-o
• 1/2 cup grated Parmesan cheese
• 1 clove minced garlic
• 1 large egg
• kosher salt and fresh pepper
• 1/2 cup part-skim mozzarella cheese, shredded
• optional parsley for garnish

Troubleshooting notes before you start

• If your frozen spinach has a lot of water after thawing, squeeze it firmly in a clean kitchen towel or several layers of paper towels until you measure about 1/2 cup of firmly pressed spinach. Excess moisture will make the filling runny.
• Use wheat or gluten-free lasagna noodles based on preference; cook them just until al dente so they hold together when rolling.
• If you prefer a bolder garlic flavor, add another minced clove, but the single clove in the ingredient list provides a balanced taste.

Equipment

• Large pot for cooking noodles
• Large bowl for mixing the filling
• 9×13-inch baking dish
• Slotted spoon or tongs
• Measuring cups and spoons
• Plastic wrap or foil (if making ahead)

Step-by-step directions

Below are the recipe directions rewritten into clear, numbered steps that follow the original order and match the ingredient list exactly. Read them through before you begin so the process flows smoothly.

1. Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray or a thin layer of oil, then spread 1 cup of the marinara sauce evenly across the bottom of the dish.
2. Bring a large pot of salted water to a boil. Add the 8 uncooked lasagna noodles and cook according to package directions until just al dente. Stir occasionally so noodles do not stick together.
3. While the noodles cook, prepare the filling: in a large bowl combine the 15 oz part skim ricotta cheese, 1/2 cup grated Parmesan cheese, the 1/2 cup squeezed spinach (from the 5 oz package frozen chopped spinach), the 5 ounces canned artichoke hearts (drained and chopped fine), 1 clove minced garlic, 1 large egg, and a generous pinch of kosher salt and several grinds of fresh pepper. Stir until ingredients are evenly incorporated.
4. Once the noodles are al dente, drain them carefully and lay them flat on a clean work surface or a sheet tray. If desired, pat them gently with a towel to remove excess surface water so the filling adheres better.
5. Spread about 1/4 cup of the ricotta-spinach-artichoke mixture evenly down the center of each noodle. Press the filling slightly so it sticks, leaving about 1/2 inch of noodle on each end to prevent overfilling.
6. Starting at one short end, roll each noodle up tightly but gently, enclosing the filling to form individual roll-ups. Place each roll seam-side down in the prepared baking dish on top of the cup of marinara sauce you spread earlier. Arrange the roll-ups snugly but without crowding; you should fit about 8 in a 9×13 dish.
7. Once all the roll-ups are in the baking dish, spoon the remaining 1 cup of marinara sauce (from the 2 cups total) evenly over the tops of the roll-ups so they are well coated. Sprinkle the 1/2 cup part-skim mozzarella cheese evenly over the sauced roll-ups.
8. Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5 to 10 minutes, until the cheese is melted and the edges of the roll-ups are bubbling and lightly golden.
9. Remove the dish from the oven and let it rest for 5 minutes. This short rest helps the filling set and makes it easier to serve intact roll-ups.
10. Serve the roll-ups warm with extra warmed marinara sauce on the side for spooning. Garnish each serving with optional chopped parsley and an additional light sprinkle of Parmesan if desired. Enjoy immediately.

Make-ahead and storage

To make this ahead: assemble the roll-ups through step 6, cover tightly with plastic wrap or foil, and refrigerate up to 24 hours before baking. When ready, remove from the fridge and bake directly from chilled; you may need to add 5–10 extra minutes to the covered baking time so the center heats through.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single portions in the microwave until warm, or reheat the whole dish in a 350°F (175°C) oven, covered, until heated through.

Variations and swaps

If you’d like to customize these Spinach Artichoke Lasagna Roll-ups, keep the amounts the same but try these optional changes:

• Cheese: swap part-skim ricotta for a mixture of ricotta and low-fat cottage cheese for a lighter texture, keeping the combined volume at 15 oz.
• Greens: use fresh spinach sautéed until wilted, cooled, and squeezed, measuring 1/2 cup squeezed for the filling.
• Protein: for a protein boost, stir in 1 cup cooked, shredded chicken to the filling, keeping all other measurements identical.
• Sauce: use a chunky marinara for more texture or a smooth sauce for a cleaner presentation; keep the 2 cups total for the recipe base and extra for serving.

Serving suggestions

These roll-ups pair beautifully with a crisp green salad, lemon vinaigrette, and crusty bread. For a lighter plate, serve two roll-ups with a large salad and a scattering of fresh herbs. For a heartier family meal, add roasted vegetables on the side and a simple dessert like fresh berries tossed with a touch of honey.

Notes on ingredients and flavors

The combination of ricotta, Parmesan, and mozzarella delivers a creamy, lightly tangy profile that complements the tender artichoke hearts and garlicky spinach. The egg in the filling acts as a binder so the roll-ups slice cleanly and hold their shape after baking. Part-skim cheeses keep the texture creamy without being overly rich.

If you prefer a brighter filling, add 1 teaspoon lemon zest to the ricotta mixture. For a smoky chestnut note, sprinkle a small pinch of smoked paprika into the filling. Keep the amounts listed in the ingredient list unchanged to maintain balance.

Final thoughts

Spinach Artichoke Lasagna Roll-ups are a delightful twist on comfort classics. They look elegant on the plate, are simple enough for a weeknight, and satisfy a crowd when guests arrive. With the step-by-step directions above — which preserve the original ingredient amounts and recipe order — you’ll get dependable, tasty results every time. Make a batch, tuck a few in the fridge for later, and enjoy the happy sighs when you bring these to the table.