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a spatula with a portion of lasagna rollups
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Lasagna Roll Ups

This lasagna roll ups recipe is a creative way to change up traditional lasagna! It has all the classic flavors you crave and three kinds of cheese for a cozy family meal.
Course Main Course
Cuisine American, Italian American
Keyword lasagna roll ups, lasagna rolls
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 roll-ups
Calories 317kcal

Ingredients

  • 12 uncooked lasagna noodles
  • 1 (24 ounce) jar marinara sauce
  • 16 ounces frozen spinach thawed
  • 1 cup freshly grated parmesan cheese
  • 15 ounces ricotta cheese
  • 3 cups mozzarella cheese divided
  • 1 large egg
  • 1/2 teaspoon salt
  • Pepper to taste
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • For serving: fresh basil, chopped parsley optional, to taste

Instructions

  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Boil a large, salted pot of water and cook the lasagna noodles al dente according to package directions. Once they're done, drain them (don't rinse them), and as soon as they're cool enough to handle, lay them flat (beside each other, not overlapping) on a piece of parchment paper or foil.
  • Meanwhile, add about 1 cup of the marinara sauce to the bottom of a deep 9x13 casserole dish and spread it in an even layer.
  • Thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the parmesan, ricotta, 1 cup of the mozzarella, egg, salt & pepper, garlic, Italian seasoning, and oregano. Stir together.
  • If the lasagna noodles are a bit wet, pat them dry with paper towel. Spread about 1/3 cup of the cheese/spinach mixture onto each noodle, and then roll it up (I roll it away from myself), add it to the casserole dish (seam side down), and repeat until all 12 noodles are done.
  • Spoon the remaining marinara sauce over top and sprinkle on the rest of the mozzarella. Cover with foil and bake for 30-35 minutes or until hot and bubbly. Optional: take the foil off and brown the cheese for a few minutes (watch it carefully).
  • Let it rest for a few minutes and then serve with freshly chopped parsley and/or basil sprinkled over top and extra salt & pepper if needed.

Notes

  • See blog post for step-by-step photos if any of the steps seem confusing.
  • Some of the prep time is counted within the cook time since you can do other steps while the pasta is cooking.
  • 1-2 rolls per person is a typical portion size, especially if it's served with something else.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 317kcal | Carbohydrates: 29g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 753mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5124IU | Vitamin C: 6mg | Calcium: 359mg | Iron: 2mg