Spinach Lasagna Rolls
Delight your taste buds with these irresistible Spinach Lasagna Rolls, a modern twist on the classic lasagna! Perfectly al dente lasagna noodles are rolled up with a creamy ricotta, mozzarella, and parmesan cheese filling, blended with vibrant, nutrient-packed spinach and seasoned to perfection with Italian herbs and garlic. Smothered in rich marinara sauce and topped with melted mozzarella, these individual rolls are baked to bubbly, golden perfection. Whether you’re hosting a dinner party or meal-prepping for the week, this comforting, vegetarian-friendly dish is easy to portion and serve. Plus, it’s ready in just over an hour, making it a convenient yet impressive meal option. Garnish with fresh basil or a sprinkle of parmesan for a restaurant-quality finish!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated parmesan cheese
- 1 package (10 oz) Frozen spinach, thawed and drained
- 1 piece Large egg
- 3 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with cooking spray.
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 sheet of parchment paper to prevent sticking.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, drained spinach, egg, salt, pepper, garlic powder, and Italian seasoning. Mix until well combined.
Spread 1/3 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
Lay each lasagna noodle flat and spread about 3 tablespoons of the spinach-ricotta mixture evenly over the surface of the noodle.
Carefully roll up each noodle and place it seam-side down in the baking dish on top of the marinara sauce.
Once all the noodles are rolled and arranged in the baking dish, pour the remaining marinara sauce evenly over the rolls.
Sprinkle the remaining 1 cup of mozzarella cheese over the top of the rolls.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 20 minutes, until the cheese is melted and bubbly.
Let the lasagna rolls rest for 5 minutes before serving. Garnish with additional parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 696 mg | 54% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 479 mg | 10% | |
*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.
