Spinach Lasagna Rolls Recipe

Spinach Lasagna Rolls Recipe

How To Make Spinach Lasagna Rolls

Put together an Italian-inspired dinner with these spinach lasagna rolls made with tender wheat pasta layered with ricotta and topped with melty mozzarella.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 2cupshomemade marinara sauce,plus more for serving
  • 9lasagna noodles,uncooked, wheat or gluten-free
  • 10ozfrozen spinach,(1 package) chopped, thawed and squeezed well
  • 15ozpart skim ricotta cheese
  • ½cupParmesan Cheese,grated
  • 1large egg
  • kosher salt and fresh pepper
  • 9tbsppart skim mozzarella cheese,(about 3 oz), shredded


  1. Preheat oven to 350 degrees F. Ladle about 1 cup of sauce on the bottom of a 9×12-inch baking dish.

  2. Cook noodles according to package directions, then drain.

  3. Combine spinach, ricotta, Parmesan, egg, ½ teaspoon salt, and black pepper in a medium bowl and mix.

  4. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.

  5. Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

  6. Ladle remaining sauce over the noodles and top each one with 1 tablespoon mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

  7. To serve, ladle a little sauce on the plate and top with lasagna roll.


  • Calories: 273.90kcal
  • Fat: 14.06g
  • Saturated Fat: 8.15g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.94g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 20.60g
  • Fiber: 2.43g
  • Sugar: 4.19g
  • Protein: 16.46g
  • Cholesterol: 66.01mg
  • Sodium: 548.39mg
  • Calcium: 345.13mg
  • Potassium: 484.79mg
  • Iron: 1.96mg
  • Vitamin A: 281.93µg
  • Vitamin C: 10.02mg
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