Go Back
homemade Spinach Artichoke Lasagna Roll-ups photo
Print Recipe Save it for later

Spinach Artichoke Lasagna Roll-ups

Creamy spinach and artichoke filling is rolled into lasagna noodles and baked in marinara for a comforting, make-ahead dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 2 cups marinara sauce homemade or jarred, plus more for serving
  • 8 lasagna noodles uncooked, wheat or gluten-free
  • 5 oz frozen chopped spinach thawed and squeezed well (about 1/2 cup squeezed)
  • 5 oz 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 garlic minced
  • kosher salt to taste (use 1/2 teaspoon in filling)
  • freshly ground black pepper to taste
  • 1/2 cup part-skim mozzarella cheese shredded
  • fresh parsley optional, for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and spread about 1 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish.
  • Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a work surface.
  • In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, ricotta, grated Parmesan, minced garlic, 1 large egg, 1/2 teaspoon kosher salt, and black pepper; mix until evenly incorporated.
  • Spoon about 1/3 cup of the spinach–artichoke filling onto each noodle and spread it into an even layer, leaving a small margin at the edges.
  • Roll each noodle tightly and place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling to make 8 rolls.
  • Ladle the remaining marinara sauce evenly over the rolls and sprinkle about 1 tablespoon of shredded mozzarella on top of each roll.
  • Cover the dish with foil and bake for 40 minutes, until the rolls are heated through and the cheese has melted; remove foil for the last few minutes if you want the cheese browned.
  • To serve, spoon additional marinara sauce onto plates, place roll-ups on top, and garnish with chopped parsley if desired.

Equipment

  • 9 x 13-inch baking dish
  • Large Pot
  • Medium mixing bowl
  • Colander or Strainer
  • Spatula or spoon
  • Aluminum Foil

Notes

  • Make ahead: assemble and refrigerate for up to 1 day before baking.
  • Freeze assembled rolls before baking; thaw in refrigerator overnight before baking.
  • Refrigerate leftovers for up to 4 days.
  • Cooked rolls can be frozen for up to 3 months.