Description
Delicious and easy Lasagna Roll Ups made with tender lasagna noodles filled with a creamy spinach and cheese mixture, topped with marinara sauce and melted mozzarella cheese. Perfect for a comforting dinner that serves 8.
Ingredients
Scale
Pasta
- 12 oz. lasagna noodles
Filling
- 15 oz. whole milk ricotta cheese
- 2 cups shredded mozzarella, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 10 oz. frozen spinach, thawed and drained
Sauce
- 1 24 oz. jar pasta sauce
Instructions
- Preheat and boil noodles: Preheat the oven to 400ºF. Bring a large pot of water to a boil over high heat. Add 1 tsp salt to the boiling water, then add the lasagna noodles. Boil until al dente, being careful not to overcook so noodles remain firm enough to roll. Drain noodles in a colander.
- Prepare filling: While noodles boil, squeeze out excess water from thawed spinach. In a bowl, combine spinach, ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper. Mix until well combined.
- Assemble roll ups: Once noodles are cool enough to handle, lay them flat on a clean surface. Spread approximately 1/4 cup of the spinach and cheese filling evenly over each noodle from edge to edge. Roll up each noodle tightly and place in a large casserole dish. Repeat until all filling is used, making about 16 roll ups. Extra noodles may be reserved in case any tear.
- Add sauce and cheese: Pour the entire jar of pasta sauce evenly over the rolled noodles in the casserole dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- Bake: Cover the casserole dish with foil and bake in the preheated 400ºF oven for 30 minutes until cheese is melted and sauce is bubbly. Serve hot and enjoy your lasagna roll ups.
Notes
- Make sure to drain the spinach thoroughly to avoid watery filling.
- Do not overcook noodles; al dente is key to prevent tearing while rolling.
- Substitute frozen spinach with fresh chopped spinach if preferred; sauté and drain well before using.
- Use whole milk ricotta for creamier texture; part-skim can be used for a lighter version.
- Add Italian seasoning or garlic powder to the filling for extra flavor if desired.
