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Spinach Lasagna Rolls

Creamy ricotta and spinach rolled in lasagna noodles and baked in marinara for a comforting, family-friendly meal.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 package lasagna noodles
  • 32 oz ricotta cheese
  • 4 cups spinach fresh, steamed and chopped
  • 2 eggs
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese divided
  • 24 oz marinara sauce

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente; drain and lay noodles flat on wax paper or a clean towel to cool.
  • Steam the fresh spinach until wilted, squeeze out excess moisture, and chop finely.
  • In a mixing bowl, combine the ricotta, chopped spinach, eggs, grated Parmesan, garlic powder, salt, pepper, and 1 cup of the shredded mozzarella until evenly mixed.
  • Spoon about 1 cup of marinara sauce into the bottom of a 9 x 13-inch baking dish and spread to cover.
  • Spread about 2–3 tablespoons (or roughly 1/4 inch thick) of the ricotta mixture over each cooled noodle, then gently roll each noodle and place seam-side down in the prepared baking dish.
  • Spoon remaining marinara sauce over the rolled noodles and sprinkle the top with the remaining 1/2 cup of shredded mozzarella.
  • Bake uncovered for 35–40 minutes, until the cheese is melted and bubbly and the edges are heated through.

Equipment

  • 9 x 13-inch baking dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon or Spatula
  • Wax paper or clean towel

Notes

  • Use fresh spinach steamed and well-drained to avoid excess moisture.
  • Lay noodles flat on wax paper to prevent sticking while assembling.
  • Adjust salt to taste depending on the saltiness of the cheeses and sauce.