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two cheesy spinach lasagna roll ups on a plate with marinara sauce
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5 from 1 vote

Spinach Lasagna Roll Ups

kristineskitchenblog.com
These Spinach Lasagna Roll Ups have a flavorful three cheese filling. Enjoy lasagna without all of the layering! These lasagna rolls a delicious meatless meal that you can make ahead.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 6 servings
Calories: 533kcal

Ingredients

  • 12 lasagna noodles
  • 10 ounce package frozen chopped spinach
  • 1 egg
  • 15 ounces ricotta cheese
  • 8 ounces shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 25 ounce jar marinara sauce

Instructions

  • Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions for al dente. Drain, rinse with cold water, and lay noodles out in a single layer on a sheet of parchment paper to cool and to keep them from sticking together.
  • Meanwhile, thaw the spinach in a microwave safe bowl using the defrost setting or very low power in the microwave. (Alternatively, you can put the frozen spinach in the refrigerator the day before to thaw overnight.) Then wrap spinach in a clean kitchen towel and squeeze out the excess moisture.
  • Preheat oven to 350° F.
  • Crack the egg into a large bowl and use a fork to beat the egg slightly. To the bowl, add the spinach, ricotta cheese, all but 1 cup of the mozzarella, the Parmesan, salt and pepper. Stir until well combined.
  • Spread 1 cup of the marinara sauce in the bottom of a large rectangular baking dish, such as a 13x9-inch dish. Spread ¼ cup of the cheese and spinach mixture evenly over each of the lasagna noodles. Roll up and place, seam side down, in the prepared baking dish.
  • Spread remaining sauce over the tops of the roll ups and sprinkle on the remaining mozzarella cheese. (If you have extra marinara sauce, save it for serving with the roll ups.)
  • Cover the dish with foil (you can spray the underneath side of the foil with cooking spray to prevent it from sticking to the cheese). Bake for 30 minutes and then uncover and bake for 5 to 10 minutes more, until cheese is melted and lightly browned.

Notes

  • To refrigerate and bake later: After assembling everything in the baking dish, cover the dish. Refrigerate for up to 24 hours before baking. You may have to add a few minutes to the bake time when cooking lasagna rolls that are cold from the refrigerator.
  • To freeze: You can freeze these lasagna roll ups for up to 2 months before baking, in an oven-safe baking dish. To prevent freezer burn, cover the rolls with plastic wrap, pressing it down close to the rolls to keep air exposure to a minimum. Then cover the dish with a lid or wrap tightly. When you are ready to bake, thaw frozen lasagna roll ups overnight in the refrigerator and then bake as directed in the recipe. You may need to add 5 to 15 minutes to the bake time when the dish is cold from the refrigerator.

Nutrition

Serving: 2roll ups | Calories: 533kcal | Carbohydrates: 54g | Protein: 31g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 1285mg | Potassium: 803mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6735IU | Vitamin C: 11mg | Calcium: 522mg | Iron: 3mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com