Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe

There’s something incredibly comforting about lasagna, but I’ve always found the traditional layered version a bit intimidating—time-consuming and messy. That’s where this Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe comes in as an absolute game-changer. These roll ups take all the classic flavors you love but simplify the process, turning it into a fun, hands-on meal that’s perfect for weeknights or casual dinners with friends.

What I adore most about this recipe is how versatile it is. Whether I’m cooking for picky eaters or craving something packed with veggies, these roll ups do the trick. The spinach adds a lovely freshness while ricotta and mozzarella give that creamy, melty goodness every Italian dish deserves. Trust me, once you make these, you’ll wonder how you ever lived without this Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe in your rotation.

Ingredients You’ll Need

Each ingredient in this Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe plays a key role in creating layers of flavor and texture. I always opt for good quality cheeses and fresh spinach when I can—it really makes a difference in taste and creaminess.

• Extra virgin olive oil: Adds richness and prevents noodles from sticking during boiling.
• Dry lasagna noodles: The sturdy base for rolling—make sure to cook them just till al dente for easier rolling.
• Homemade or store-bought marinara sauce: The heart of this dish; a flavorful sauce keeps everything moist and delicious.
• Part-skim ricotta cheese: Creamy texture with less fat, pairs perfectly with spinach without overwhelming the dish.
• Large egg: Helps bind the ricotta filling so it stays put inside the rolls.
• Shredded mozzarella cheese: For that signature gooey, melty layer everyone loves.
• Freshly grated Parmesan cheese: Adds a nutty, salty kick to the filling and topping.
• Frozen spinach (thawed and squeezed dry): Using frozen is a super convenient shortcut—just make sure to squeeze out excess moisture so your filling isn’t watery.
• Garlic cloves (minced): Brings depth and aromatic flavor.
• Dried Italian seasoning: Classic herb blend to elevate the filling.
• Salt & pepper: Essential for seasoning each component properly.
• Ground nutmeg: Just a pinch adds warmth and balances the spinach beautifully.

Variations

I love customizing this Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe depending on what I have on hand or who I’m cooking for. Feel free to make it your own—there’s plenty of room to play around with flavors and ingredients.

• Meat addition: Sometimes I add cooked Italian sausage or ground beef to the ricotta filling for extra protein and heartiness. It’s a crowd-pleaser!
• Veggie swap: No spinach? Try kale or sautéed mushrooms. Both work wonderfully and offer a slightly different twist.
• Dairy-free option: Use vegan ricotta and mozzarella substitutes to make this recipe dairy-free without sacrificing creaminess.
• Spice it up: Adding red pepper flakes to the sauce or filling gives it a nice kick when I want something a bit bolder.
• Herb twist: Fresh basil or oregano instead of dried Italian seasoning enhances freshness—especially in summer months.

How to Make Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe

Step 1: Boil the Noodles Just Right

Start by bringing a large pot of salted water to a boil. Add the dry lasagna noodles and cook them until they’re al dente—meaning they’re tender but still firm enough to roll without tearing (about 8-10 minutes). Drain, then drizzle a little extra virgin olive oil on them and gently toss to prevent sticking. Lay them flat on a clean kitchen towel once cooled so they’re easy to handle for rolling.

Step 2: Prepare Your Ricotta and Spinach Filling

While the noodles are cooking, mix together your ricotta cheese, egg, half of the shredded mozzarella, Parmesan cheese, thawed and well-drained spinach, minced garlic, Italian seasoning, salt, pepper, and a pinch of nutmeg. I like to use my hands or a spoon to make sure everything’s evenly incorporated—no big clumps but nice and fluffy. This filling packs a ton of flavor and really makes the roll ups feel special.

Step 3: Roll ‘Em Up

Spoon a good amount of the ricotta-spinach mixture onto one end of each noodle—about 3 tablespoons works well—and spread it evenly. Then carefully roll each noodle up from one end to the other to create neat little bundles. Place each roll seam-side down in a baking dish that’s been lightly coated with some marinara sauce to keep everything from sticking.

Step 4: Top, Cover & Bake

Pour the remaining marinara sauce evenly over the roll ups, then sprinkle with the rest of your shredded mozzarella. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. For a bubbly golden finish, remove the foil during the last 5 minutes of baking. That melted mozzarella on top? Worth every second of the wait.

How to Serve Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe

Garnishes

I love sprinkling fresh chopped basil or parsley right on top before serving—it adds a pop of color and fresh herb flavor that balances the richness perfectly. A little extra Parmesan on the side never hurts either!

Side Dishes

Pair these roll ups with a crisp green salad dressed lightly with balsamic vinaigrette to cut through the richness. Garlic bread or a crusty baguette with olive oil for dipping is also my go-to for soaking up every last bit of marinara sauce.

Creative Ways to Present

For special occasions, I like to plate each roll up individually on a bed of sauce and top each one with a drizzle of pesto or a few cherry tomatoes for color contrast. It feels way fancier than it is and impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely then store them in an airtight container in the fridge. They keep beautifully for 3-4 days, and honestly, the flavors deepen over time which I find makes reheated roll ups even better.

Freezing

One of the best things about this Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe is that you can freeze it! I freeze the rolls pre-baked in individual portions wrapped tightly, then pop them in the freezer for up to 2 months. When I need a quick meal, thaw overnight and bake as usual—they come out just as delicious.

Reheating

When reheating leftovers, I cover the dish with foil to keep moisture in and bake at 350°F (175°C) until warmed through, usually around 15-20 minutes. If you’re in a hurry, microwaving works too—just add a splash of water to keep it from drying out.

FAQs

Final Thoughts

This Lasagna Roll Ups with Spinach, Ricotta, and Mozzarella Recipe holds a special place in my heart because it captures everything I love about Italian comfort food without the fuss. It’s approachable, delicious, and always brings smiles to the table—ideal for busy nights when you want something homemade yet effortless. I can’t wait for you to try it out and hear about your own spins on this easy, cheesy, veggie-packed favorite!

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