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spinach lasagna roll ups

Spinach & Ricotta Lasagna Roll Ups

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles  cooked al dente
  • 15 ounces  ricotta cheese
  • 1 box (10 ounces) frozen chopped spinach thawed and squeezed dry
  • 1 large  egg
  • 1/2 cup  grated Parmesan cheese
  • 2 cups  shredded mozzarella cheese
  • 1 teaspoon  garlic powder
  • 1/2 teaspoon  dried oregano
  • 1/2 teaspoon  sea salt
  • 1/4 teaspoon  black pepper
  • 24 ounces  marinara sauce one large jar
  • Fresh parsley for garnish

Method
 

  1. Cook the lasagna noodles in a large pot of salted water. Aim for “al dente” texture, which usually means boiling for two minutes less than the box instructions. Drain them and lay them flat and separate on parchment paper to prevent sticking.
  2. Take your thawed spinach and squeeze it inside a clean kitchen towel until it is bone-dry. 
  3. In a medium bowl, mix the ricotta, dry spinach, egg, Parmesan, and half of the mozzarella. Stir in the garlic powder, oregano, salt, and pepper.
  4. Spread a thin layer of marinara sauce on the bottom of your baking dish. Lay a noodle flat and spread two tablespoons of the cheese mixture along its length. Roll the noodle up tightly and place it seam-side down in the pan. 
  5. Pour the remaining marinara sauce over the rolls, making sure to coat the exposed edges of the pasta. Sprinkle the rest of the mozzarella over the sauce. 
  6. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and golden. Let the rolls rest for five minutes before serving. 

Notes

  • Lemon Zest: Grate the zest of one lemon into the ricotta mixture to add a bright, fresh acidity that cuts through the heavy cheese.
  • Meat Sauce: Use a hearty bolognese or a sausage-based marinara to add a savory, smoky depth to the dish.
  • Nutmeg Secret: Add a tiny pinch of ground nutmeg to the cheese filling; this is a classic Italian professional trick that enhances the flavor of the spinach.
  • Fresh Herbs: Stir fresh basil or chopped sun-dried tomatoes into the ricotta for a more complex and colorful filling.