Lasagna Roll Ups

These easy Lasagna Roll Ups are stuffed with a flavorful spinach and ricotta cheese filling, then topped with a quick and simple meat sauce. Baked until bubbly and golden brown, they’re a comforting, crowd-pleasing option that feels extra special for an Italian night at home.

Easy Lasagna Roll Ups Recipe

This recipe for spinach filled lasagna roll-ups  is so simple to pull together and the family will love the combination with the easy meat sauce. One advantage of making lasagna in this way is, you could easily adapt it and divide it into two meals.

Bake half of the recipe and freeze half in a freezer safe container for a future meal. To freeze roll-ups place onto a parchment lined sheet pan and into the freezer. Once frozen solid, package them and store frozen for up to one month. Thaw in the refrigerator prior to assembling with the sauce and baking.

Key ingredients you’ll need to make How to make Lasagna Roll Ups Recipe: (Scroll down for full printable recipe card.)

• Pasta Noodles – 12 classic regular lasagna noodles (Not no-boil noodles).
• Protein – Ground beef or Italian sausage or use a mixture with half of each for the meaty sauce.
• Onion and Garlic – Sweet onion and minced garlic enhances the flavor.
• Olive Oil – Olive oil to sauté the onion and meat for the sauce.
• Spices – Salt balances the flavor and crushed red pepper flakes for a little heat.
• Tomato Sauce – Your favorite brand of jarred marinara sauce for the easymarianra sauce.
• Spinach – Frozen chopped spinach adds loads of flavor.
• Cheese – Ricotta cheese, Parmesan cheese and shredded mozzarella cheese.
• Pesto – Prepared basil pesto adds flavor and a pop of flavor to the filling.
• Whole Egg – Beaten egg will stabilize the spinach mixture.
• Fresh Parsley – Parsley for garnishing.

How to Make the Best Lasagna Roll Ups Recipe

• Boil Pasta – Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper.
• Ground Beef – Cook onion and ground beef (or sausage) over medium-high heat in olive oil until no pink remains. Add salt and garlic, cooking for 1 minute longer.
• Marinara Sauce – To the pot add marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling)
• Ricotta and Spinach – Stir together spinach, ricotta, Parmesan cheese, basil pesto, red pepper flakes and beaten egg.
• Assemble – Spread each noodle with spinach-ricotta cheese mixture. Roll ending seam side down.
• Cover with Sauce – Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side into the dish seam side down. Repeat until all noodles have been used, then ladle reserved sauce on top.
• Oven – Bake in preheated oven per the baking time in the recipe. Sprinkle top with reserved mozzarella cheese and Parmesan cheese and continue to bake until sauce is bubbly and cheese is golden brown.
• Let Stand – Let stand for 5 minutes, then serve garnished with chopped parsley.

Kitchen Equipment to Make Spinach Lasagna Roll Ups

• To make this lasagna recipe you’ll need a pasta cooker or large pot to cook the lasagna noodles
• A three or four quart pot to make the meat sauce.
• Knife and chopping board for preparing the onion, garlic and parsley.
• Measuring cups and measuring spoons.
• Cheese grater and a large spoon or ladle for pouring the sauce over the roll-ups.
• 13×9-inch baking dish.

Recipe Variations, Tips and Substitutions

• Pesto – Prepared basil pesto is a simple way to add extra flavor to the filling. It can be easily found in the Italian section of most any grocery store. Choose a brand that you know and already enjoy.
• Make Extra Noodles – It’s always a good idea to have extra cooked lasagna noodles on hand in the event one or more of them tear.
• Tip For Working with the Lasagna Noodles – After cooking the lasagna noodles. I find it helpful to remove them from the pasta water and lay flat on parchment paper in a single layer. When doing so, it stops the cooking and they cool slightly making them easier to handle. Plus, no sticking together.
• Protein – The meat sauce for this recipe is simple by design. You may choose to use half ground beef and half Italian sausage. You could also use ground chicken or ground turkey for the meat sauce.
• Short Cut – You could omit the meat and use marinara sauce straight from the jar, if you’re in a hurry. The main thing to consider is; to choose a quality brand that you enjoy. A thicker sauce, not thinner works best.
• Cheese – I used a blend of mozzarella cheese and provolone for this recipe. You may opt to use one or the other in the same amount, without any other adjustments needed.

Storage and Leftovers

• Make-Ahead Tip – You can fully assemble this dish one day in advance, cover with plastic wrap and chill in the refrigerator. Allow 15 or 20 minutes on the counter to warm to room temperature prior to baking.
• Leftovers – Store leftover lasagna roll-ups in the refrigerator for up to 3 days.
• Reheating – Reheat in the microwave in single serving portions.
• Freezer-Friendly – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Pasta Recipes to Make

Pasta is filling and inexpensive making it a winning choice in my kitchen. More family friendly pasta recipe you may like to try:

• Crockpot Pasta Casserole  simmers while you go about your day.
• Chicken Bacon Ranch Pasta Salad can be served as a side dish or a main dish meal.
• Quick and easy Ditalini Pasta.
• Saucy Baked Penne Pasta can be assembled in advance then baked when you’re ready to eat.
• Creamy Pesto Chicken Pasta is a stovetop meal featuring tender chicken breasts and pasta.
• Cowboy Spaghetti packs a punch of flavor that everyone will love.
• Boursin Pasta is easy enough for a weekday but impressive enough for entertaining.
• Baked Lemon Pasta from The Pioneer Woman.

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Helpful Kitchen Items:

• Baking Dish 
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Lasagna Roll-Ups

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword easy-lasagna-recipes, lasagna-recipes, lasagna-roll-ups

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Stand time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 250kcal

Ingredients

• 12 regular lasagna noodles cooked to al dente per package directions
• 1 lb ground beef or Italian sausage
• 1 small onion diced
• 2 Tbsp olive oil
• 1 tsp salt
• 3 cloves garlic minced
• 4 cups prepared marinara sauce (i.e. Bertolli Four Cheese or similar)
• 1 16 oz package frozen spinach thawed, squeeze dry
• 1 15 oz container ricotta cheese
• 3/4 cup grated Parmesan cheese, plus 2 Tbsp for top
• 1 Tbsp prepared basil pesto
• 1/2 tsp crushed red pepper flakes
• 1 large egg lightly beaten
• 3 cups shredded mozzarella cheese OR mozzarella provolone blend divided use
• 2 Tbsp chopped parsley

Instructions

• Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper. Set aside.
• In a medium size pot, cook onion and ground beef (or Italian sausage) in olive oil. Cook over medium-high heat until no pink remains. Add salt and garlic, cooking for 1 minute longer.
• Drain fat from pan adding marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling).
• In a small mixing bowl blend together spinach, ricotta, 3/4 cup Parmesan cheese, basil pesto, red pepper flakes and beaten egg.
• Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
• Assemble: Spread each lasagna noodle with spinach-ricotta mixture. Sprinkle with one half of shredded mozzarella cheese. Starting at one end roll ending seam side down. (Divide 2 cups cheese between roll-ups reserving 1 cup for the top.)
• Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side in the dish seam side down. Repeat until all noodles have been used, then ladle reserved meat sauce on top.
• Lay foil loosely on top and bake in preheated oven for 30 minutes. Uncover, sprinkle with reserved 1 cup shredded cheese and 2 Tbsp Parmesan cheese.
• Return to the oven and bake uncovered for an additional 15-20 minutes or until the sauce is bubbly and cheese is golden brown.
• Let stand for 5 minutes, then serve garnished with chopped fresh parsley.

Notes

• Pesto – Prepared basil pesto is a simple way to add extra flavor to the filling. It can be easily found in the Italian section of most any grocery store. Choose a brand that you know and already enjoy.
• Make Extra Noodles – It’s always a good idea to have extra cooked lasagna noodles on hand in the event one or more of them tear.
• Tip For Working with the Lasagna Noodles – After cooking the lasagna noodles. I find it helpful to remove them from the pasta water and lay flat on parchment paper in a single layer. When doing so, it stops the cooking and they cool slightly making them easier to handle. Plus, no sticking together.
• Protein – The meat sauce for this recipe is simple by design. You may choose to use half ground beef and half Italian sausage. You could also use ground chicken or ground turkey for the meat sauce.
• Short Cut – You could omit the meat and use marinara sauce straight from the jar, if you’re in a hurry. The main thing to consider is; to choose a quality brand that you enjoy. A thicker sauce, not thinner works best.
• Cheese – I used a blend of mozzarella cheese and provolone for this recipe. You may opt to use one or the other in the same amount, without any other adjustments needed.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 7g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 910mg | Potassium: 409mg | Fiber: 1g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 2mg

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