This easy Spinach Ricotta Lasagna Roll-ups recipe has become one of my favorite main dishes to serve when the entire family is gathered around the dinner table. I love how delicious and fresh the ricotta filling tastes, and it reminds me of the traditional lasagna my Nonna used to make.
We always serve something Italian for Thanksgiving, Christmas, New Year's Day, and Easter. This dish is always one of my favorite go-to recipes. After forty years of cooking and creating recipes for both my own family and my readers, this one still surprises me with how simple and delicious it is. These roll-ups look a little fancy, but the whole thing comes together with very little effort and always gets a five-star reaction when people take that first bite.
If you love cozy Italian-inspired appetizers and main dishes, make sure to check out some of my other recipes that follow the same simple and comforting approach. They pair beautifully with my Salad with Red Wine Vinaigrette or can be served as a smaller portion next to a delicious dinner. If you love roll ups try my Lasagna Rollatini, and my Chicken Alfredo Roll Ups fit right in and help you build a menu that feels easy, warm, and impressive for special occasions.
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INGREDIENT NOTES
See recipe card for quantities.
Fresh spinach: Look for fresh baby spinach that is bright green with no yellow spots. The leaves should be crisp, not wilted. I like to remove any large stems so the spinach mixture stays smooth and easier to spread.
Ricotta cheese: Whole-milk ricotta gives the cheese filling a soft, creamy texture. If you notice a lot of water at the bottom of the container, drain it so the filling stays thick.
Mozzarella cheese: Freshly shredded mozzarella melts beautifully, giving you that soft, gooey cheese pull everyone loves. Store-bought shredded cheese works in a pinch, but grating it yourself keeps the texture smoother and the flavor cleaner.
Parmesan cheese: Grated Parmesan brings a salty, nutty flavor that balances the creamy spinach filling. I love grating it myself from a wedge because the texture melts smoothly and the flavor is richer. If you use pre-grated Parmesan, choose a quality brand so the cheese tastes fresh and not powdery. It works perfectly fine in this recipe, especially when you want to save a little time.
STEP BY STEP INSTRUCTIONS
Step 1: Bring a pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and lay them flat on parchment paper.
Step 2: Wilt the fresh spinach in a skillet over medium-high heat and squeeze it very dry once cooled. Chop it finely.
Step 3: Combine drained ricotta, egg, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl.
Step 4: Stir in grated Parmesan cheese, shredded mozzarella, and the prepared chopped spinach until evenly combined.
Step 5: Spread an even layer of the spinach ricotta mixture over each cooked noodle. Roll up gently from one short end to the other. Repeat with the remaining noodles and filling.
Step 6: Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place each roll up seam-side down in the prepared dish.
Step 7: Spoon the remaining marinara sauce over the roll-ups.
Step 8: Sprinkle with the remaining shredded mozzarella and grated Parmesan cheeses. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
STORAGE AND MAKE AHEAD
Storage: Leftovers can be stored in the refrigerator, covered, for up to 3 days. The flavors are even better the next day.
Freezing: You can freeze unbaked roll-ups by placing them in a single layer on a baking sheet, then freezing until firm before transferring them to a freezer-safe container. They bake beautifully from frozen.
Reheating: Warm leftovers in the oven at 350°F until heated through or microwave in short intervals.
Make Ahead: The dish can be assembled a day before serving. Keep it covered in the refrigerator and add about 10-15 minutes to the bake time.
Easy Spinach Ricotta Lasagna Roll Ups
Ingredients
- 12 lasagna noodles
- 16 ounces fresh spinach large stems removed
- 15 ounces whole milk ricotta cheese drained
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 cup freshly grated Parmesan cheese divided
- 2 cups shredded mozzarella cheese divided
- 3 cups marinara sauce homemade or store-bought
- Fresh basil for optional garnish
Instructions
- Bring a large pot of salted water to a boil. Cook 12 lasagna noodles according to package directions until just al dente. Drain and lay flat on a parchment-lined baking sheet to prevent sticking.
- Place 16 ounces of fresh spinach in a large skillet over medium heat and cook until just wilted, about 2–3 minutes. Transfer to a colander and let cool slightly. Using a clean kitchen towel, squeeze the spinach very dry, then chop it finely.
- In a large bowl, combine 15 ounces of drained ricotta, 1 large egg, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Stir in ½ cup freshly grated Parmesan cheese, 1 cup shredded mozzarella, and the prepared chopped spinach until evenly combined.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
- Working with one noodle at a time, spread an even layer of the spinach ricotta mixture over the noodle. Roll up gently from one short end to the other and place seam-side down in the prepared dish. Repeat with the remaining noodles and filling.
- Spoon the remaining marinara sauce over the roll-ups. Sprinkle with the remaining shredded mozzarella and grated Parmesan cheeses.
- Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Let the roll-ups rest for 5 minutes before serving. Garnish with fresh basil, if desired.
Notes
Nutrition
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