Ricotta Lasagna Rolls
Transform your traditional lasagna night with these irresistible Ricotta Lasagna Rolls, a fun and elegant twist on a family favorite! Tender lasagna noodles are rolled up with a creamy blend of ricotta, mozzarella, Parmesan, and vibrant spinach, lightly seasoned with garlic and Italian herbs for an explosion of flavor in every bite. Smothered in rich marinara sauce and topped with gooey melted mozzarella, these individually portioned rolls are perfect for easy serving and make a stunning presentation for gatherings or weeknight dinners. Ready in just over an hour, this comforting recipe is simple to prepare yet impressively delicious. Garnish with fresh parsley for a pop of color, and serve warm for an unforgettable meal! Keywords: ricotta lasagna rolls, lasagna roll-ups, easy Italian dinner, cheesy pasta recipe, spinach lasagna rolls.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 16 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 3 tablespoons Parmesan cheese, grated
- 10 ounces Frozen spinach, thawed and squeezed dry
- 1 large Egg
- 0.5 teaspoons Garlic powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 24 ounces Marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Lay out a cooked lasagna noodle on a clean countertop or cutting board. Spread about 3 tablespoons of the ricotta mixture evenly over the noodle. Roll up the noodle tightly from one end to the other.
Place the lasagna roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and ricotta mixture.
Pour the remaining marinara sauce over the lasagna rolls, ensuring all rolls are covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let the rolls rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 558 mg | 43% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
