Easy Spinach Ricotta Lasagna Roll Ups

Light, fresh, and full of creamy spinach ricotta filling, these Easy Spinach Ricotta Lasagna Roll Ups make a simple and delicious appetizer for any gathering. They bake up warm and bubbly in under an hour and always disappear fast.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 25

Cook Time 30

Resting Time 5

Total Time 1

Servings Roll Ups

Calories 284kcal

Author Tina Frank

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

Fresh spinach must be thoroughly wilted, squeezed dry, and finely chopped before adding to the ricotta mixture to avoid excess moisture in the filling.

If your kitchen towel becomes damp while squeezing spinach, switch to a dry section to remove as much moisture as possible.

Lasagna noodles hold together best when cooked only to al dente. Cooked noodles must be laid flat after boiling so they do not stick together, curl, or tear when rolled.

Use room temperature ricotta for easier mixing and smoother spreading.

3 cups of marinara is equal to a 24-ounce jar.

Nutrition