Spinach Lasagna Roll-Ups

Name: Spinach Lasagna Roll-Ups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2¼ tsp Salt; 12 Lasagna Noodles; 1 tsp Olive Oil; 10½ oz Baby Spinach; 16 oz Ricotta; 1 Egg; 1½ oz Parmesan; ¼ tsp Black Pepper; 3 cups Tomato Sauce; 4 oz Mozzarella

By Eatpace

Lasagna noodles are rolled around spinach and ricotta, then baked in marinara under melted mozzarella. You can assemble the rolls ahead and bake them at dinnertime.

Total: 50 min; 20 prep · 30 cook
Serves: 4; Scale it below
Calories: 608; kcal per serving
Protein: 32g; per serving

Plan this dinner Jump to recipe

Spinach and ricotta lasagna rolls baked in marinara and topped with melted mozzarella.

50 min

Method

7 steps Oven 400°F 20 min prep · 30 min cook

Prep

Step 1. Heat the oven to 400°F (200°C) and bring a large pot of water to a boil.
Step 2. Add most of the Salt and the Lasagna Noodles to the boiling water. Cook until just flexible, about 2 minutes less than the package directions; drain and lay flat on a clean towel.
Step 3. Meanwhile, heat the Olive Oil in a large skillet over medium heat. Add the Baby Spinach in handfuls and cook until wilted, about 3 minutes. Cool briefly, then squeeze out excess liquid.
Step 4. Mix the spinach with the Ricotta, Eggs, Parmesan, Black Pepper, and the rest of the Salt in a bowl.

Cook

Step 5. Spread about a third of the Tomato Sauce in a baking dish. Spread filling over each noodle, roll up, and place seam-side down in the dish. Spoon the rest of the sauce over the rolls and sprinkle with Mozzarella.
Step 6. Cover the dish with foil and bake until the sauce bubbles at the edges, about 20 minutes. Uncover and bake until the cheese melts and the centers are hot, about 5 minutes more.

Finish & serve

Step 7. Let the rolls rest until the filling settles, about 5 minutes, before serving.

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Tips

Make ahead

Assemble the rolls a day ahead and refrigerate covered; bake until hot in the center, adding time as needed.

Good to know

Squeeze the cooked spinach well so the ricotta filling stays thick enough to roll.

Swap it

Use thawed frozen spinach instead of fresh, squeezing it dry before mixing it into the filling.

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