Spinach Cheese Lasagna Rolls
Indulge in the ultimate comfort food with these Spinach Cheese Lasagna Rolls—an irresistible twist on a classic Italian favorite! Perfectly cooked lasagna noodles are filled with a creamy blend of ricotta, sautéed spinach, mozzarella, and Parmesan, infused with aromatic garlic and Italian seasoning. Rolled into spirals, nestled in marinara sauce, and topped with bubbling, golden cheese, this dish is as beautiful to serve as it is delicious to eat. With just 30 minutes of prep time and easy-to-follow instructions, these lasagna rolls make an elegant, family-friendly meal that’s ideal for weeknight dinners or special occasions. Serve them with a crisp side salad or warm garlic bread for a satisfying, restaurant-quality dining experience at home!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 6 cups Fresh spinach
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 0.5 teaspoons Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package instructions until al dente. Drain the noodles, rinse with cold water, and lay them flat on a parchment-lined baking sheet to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for 3–4 minutes until wilted. Remove from heat, let it cool slightly, and then chop the spinach finely.
In a mixing bowl, combine the ricotta cheese, chopped spinach, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, the egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Take one lasagna noodle and lay it flat on a clean surface. Spread about 3 tablespoons of the spinach-ricotta mixture evenly across the noodle. Starting from one end, carefully roll the noodle up to form a spiral. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
Once all the rolls are in the dish, pour the remaining marinara sauce evenly over the top of the lasagna rolls, making sure they are well covered.
Sprinkle the remaining 1 cup of shredded mozzarella and the remaining 1/2 cup of grated Parmesan cheese over the top of the rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the lasagna rolls rest for 5 minutes before serving. Serve warm with a side salad or garlic bread.
Nutrition Facts
Calories |
4667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 573.7 g | 209% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 39.7 g | ||
| Protein | 245.1 g | 490% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4908 mg | 378% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 1787 mg | 38% | |
*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.
