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Spinach Ricotta Lasagna Roll-ups

Spinach Ricotta Lasagna Roll-ups prepared dish

Tender lasagna noodles are rolled around a creamy spinach and ricotta filling, then baked in marinara sauce with melted mozzarella. This comforting italian-style dinner is easy to portion and makes a satisfying vegetarian main dish.

This recipe is italian style, dinner, scaled for 6 servings, with 25 min prep and 35 min cook.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, shredded mozzarella cheese, kosher salt, ground nutmeg.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 2 cups shredded mozzarella cheese (divided)
  • 1 tsp kosher salt (divided)
  • 0.125 tsp ground nutmeg
  • 1 tbsp olive oil
  • 1 each large egg (lightly beaten)
  • 12 oz lasagna noodles (about 12 noodles)
  • 15 oz whole-milk ricotta cheese
  • 0.5 cup yellow onion (finely diced)
  • 0.5 cup grated parmesan cheese (divided)
  • 3 cloves garlic (minced)
  • 3 cups marinara sauce
  • 10 oz fresh spinach (roughly chopped)
  • 2 tbsp fresh basil (chopped)

Instructions

  1. Heat the oven to 375°F (190°C) with a rack in the center position, and lightly coat a 9-by-13-inch baking dish with nonstick spray or a thin film of olive oil.
  2. Bring a large 6- to 8-quart pot of water to a rolling boil over high heat, stir in 0.5 tsp kosher salt, and cook the lasagna noodles for 8-10 minutes until pliable and just al dente according to the package timing.
  3. Drain the noodles in a colander, rinse briefly with cool water to stop the cooking, and lay them flat in a single layer on a lightly oiled rimmed baking sheet for 5 minutes so they do not stick or tear.
  4. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute, then add 0.5 cup finely diced yellow onion and cook for 4-5 minutes until softened and translucent.
  5. Add 3 cloves minced garlic to the skillet and cook over medium heat for 30-45 seconds, stirring constantly with a wooden spoon, until fragrant but not browned.
  6. Add 10 oz roughly chopped fresh spinach to the skillet in handfuls and cook over medium heat for 3-4 minutes, tossing with tongs, until the spinach is fully wilted and most visible moisture has evaporated.
  7. Transfer the spinach mixture to a cutting board or shallow bowl and let it cool for 5 minutes, then press it with paper towels or the back of a spoon to remove excess liquid so the filling will not become watery.
  8. Stir together 15 oz whole-milk ricotta cheese, 1 cup shredded mozzarella cheese, 0.25 cup grated Parmesan cheese, 1 lightly beaten large egg, the remaining 0.5 tsp kosher salt, 0.5 tsp black pepper, and 0.125 tsp ground nutmeg in a medium mixing bowl until evenly combined.
  9. Fold the cooled spinach mixture into the ricotta mixture with a spatula for about 1 minute, making sure the spinach is evenly distributed throughout the filling.
  10. Spread 1 cup marinara sauce evenly across the bottom of the prepared 9-by-13-inch baking dish with the back of a spoon.
  11. Place one lasagna noodle on a clean work surface, spread about 3 tbsp spinach-ricotta filling over the length of the noodle, roll it up from one short end, and place it seam-side down in the sauced baking dish; repeat with the remaining noodles and filling.
  12. Spoon the remaining 2 cups marinara sauce over the roll-ups, cover the dish tightly with foil, and bake at 375°F (190°C) for 20 minutes until the sauce is bubbling around the edges.
  13. Remove the foil, sprinkle the roll-ups with the remaining 1 cup shredded mozzarella cheese and remaining 0.25 cup grated Parmesan cheese, and bake uncovered for 10-12 minutes until the cheese is melted, lightly golden in spots, and the center of the casserole reaches at least 160°F (71°C) because the filling contains egg.
  14. Let the baking dish rest on a heatproof surface for 5-10 minutes so the filling sets, then garnish with 2 tbsp chopped fresh basil and serve the roll-ups hot with extra sauce from the dish spooned over the top.

Nutrition (per serving)

  • Calories: 452
  • Protein: 24 g
  • Fat: 20 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Sugar: 8 g
  • Sodium: 980 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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