My readers have been asking for more meatless recipes. So today, I am sharing how to make Spinach Lasagna roll-ups! These are tasty, filling, and so easy to make.
I often opt for a meatless option to make my food healthier. These Spinach Lasagna Roll-Ups make great leftovers, too, if you want to make an extra batch.
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More Baked Recipes to Try
If you’ve enjoyed this Spinach Lasagna Roll Ups, I highly recommend trying these other baked recipes:
- Baked Corn Casserole
- Homemade Spanakopita
- Loaded Baked Potato Salad
- Spinach and Broccoli Lasagna
- Bacon and Swiss Cheese Quiche
Ingredients for Spinach Lasagna Roll-Ups
- 1 jar pasta sauce (we used Bertolli®)
- 1 package of lasagna noodles
- 1 bag of fresh spinach
- 1 container ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 8oz package of mozzarella cheese
- 1 egg at room temperature
How to Make Spinach Lasagna Roll Ups
#1. Begin by cooking the lasagna noodles according to the package instructions. They will be baked after filled so it is best to leave them slightly undercooked. Remove them from the water and lay them flat, in a single layer to cool.
#2. Chop and steam the spinach while the pasta cooks. When the spinach is cooked, press to remove as much liquid as possible. Set aside to cool.
Here is how to steam spinach courtesy of Martha Stewart:
“Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper.”
#3. When the spinach has cooled stir in the Parmesan and Ricotta cheese.
#4. Whisk the room-temperature egg and add it to the cheese and spinach mixture.
#5. Preheat the oven to 350 degrees.
#6. Lay a single lasagna noodle out flat. Spread a layer of the cheese and spinach mixture down the center of the noodle.
#7. Roll the noodles up and place the lasagna roll onto a baking sheet. Repeat with the remaining noodles and cheese mixture.
#8. Top each lasagna roll with a spoonful of the pasta sauce and a sprinkle of shredded mozzarella cheese.
#9. Bake in the preheated oven for 18-20 minutes.
#10. Remove from oven and serve hot with a side salad and garlic bread for a complete meal. Enjoy!
This post was sponsored by Bertolli but all opinions are 100% my own.
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How to Make Spinach Lasagna Roll Ups
Ingredients
- 1 jar pasta sauce (we used Bertolli® Tomato & Basil)
- 1 package lasagna noodles
- 1 bag fresh spinach
- 1 container ricotta cheese
- 1 cup Parmesan cheese , shredded
- 1 8 oz (package) mozzarella cheese
- 1 egg , at room temperature
Instructions
- Begin by cooking the lasagna noodles according to the package instructions. They will be baked after filled so it is best to leave them slightly undercooked. Remove them from the water and lay them flat, in a single layer to cool.
- Chop and steam the spinach while the pasta cooks. When the spinach is cooked, press to remove as much liquid as possible. Set aside to cool.
- When the spinach has cooled stir in the Parmesan and Ricotta cheese.
- Whisk the room-temperature egg and add it to the cheese and spinach mixture
- Preheat the oven to 350 degrees.
- Lay a single lasagna noodle out flat. Spread a layer of the cheese and spinach mixture down the center of the noodle.
- Roll the noodles up and place the lasagna roll onto a baking sheet. Repeat with the remaining noodles and cheese mixture.
- Top each lasagna roll with a spoonful of the pasta sauce and a sprinkle of shredded mozzarella cheese.
- Bake in the preheated oven for 18-20 minutes.
- Remove from oven and serve hot with a side salad and garlic bread for a complete meal. Enjoy!
Notes
Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper.
