Spinach and Ricotta Lasagna Rolls: Weeknight Flex, Chef-Level Flavor

Picture this: all the comfort of lasagna, minus the chaos. Neat, cheesy spirals that look fancy but assemble faster than your last online order.

Spinach and ricotta bring the creamy-savory combo, and the rolls make portioning idiot-proof. Feed a crowd, meal prep like a pro, or stash a few for late-night cravings.

Your kitchen just went from “meh” to “wow” in one baking dish.

Why This Recipe Never Fails

These lasagna rolls are engineered for success. The filling is lush but sturdy—ricotta, spinach, and egg bind perfectly so your rolls don’t slump.

Rolling the pasta sheets keeps portions consistent and sauce evenly distributed. Plus, the flavors are classic: tangy marinara, mellow ricotta, a little mozzarella stretch, and a Parmesan kick.

It’s the kind of dish that plays nice with picky eaters and food snobs alike.

Servings, Prep time, Cooking time, Calories

Servings: 6 (about 12 rolls)
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Calories: ~360 per roll (estimate; see Nutrition Stats)

All You’ll Need

12 lasagna noodles (classic, not oven-ready)
2 cups ricotta cheese (whole milk for best texture)
1 1/2 cups shredded mozzarella (divided)
1/2 cup grated Parmesan
10 oz frozen spinach, thawed and squeezed dry (or 5 cups fresh, sautéed)
1 large egg
2 cups marinara sauce (store-bought or homemade)
2 cloves garlic, finely minced
1/2 teaspoon red pepper flakes (optional for heat)
1 teaspoon Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp oregano)
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon black pepper
Olive oil for drizzling
Fresh basil or parsley, chopped (optional garnish)

Cooking Instructions

Boil the noodles: Bring a large pot of salted water to a rolling boil. Cook lasagna noodles to just shy of al dente (about 7–8 minutes).
Drain and lay flat on a lightly oiled sheet pan so they don’t stick. No noodle origami today.
Prep the filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach (very well drained), egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
Mix until smooth and cohesive.
Sauce the base: Spread 3/4 cup marinara in the bottom of a 9×13-inch baking dish. This is your nonstick insurance policy.
Assemble the rolls: Lay a noodle flat.
Spread 2–3 tablespoons of filling evenly from edge to edge, leaving a 1/2-inch margin at the end. Roll gently from the short end into a spiral.
Repeat with all noodles.
Pan placement: Nestle each roll seam-side down in the sauced dish. Keep them snug but not squished—like a friendly subway car at 5 p.m.
Top and cover: Spoon remaining marinara over the rolls.
Sprinkle the remaining 1/2 cup mozzarella on top. Drizzle with a little olive oil for sheen.
Bake: Cover tightly with foil and bake at 375°F (190°C) for 20 minutes.
Remove foil and bake another 10–15 minutes until bubbly and slightly golden.
Rest and garnish: Let stand 5–10 minutes so the rolls set. Shower with chopped basil or parsley.
Serve two per person and watch them disappear.

Storage Made Simple

Fridge: Cool completely. Store in an airtight container for 3–4 days.
Reheat covered at 325°F (165°C) for 15 minutes or microwave in 60–90 second bursts.
Freezer: Freeze assembled but unbaked rolls on a tray until solid, then transfer to a freezer bag. Keeps 2–3 months.
Bake from frozen at 375°F for 45–55 minutes, covered, adding extra sauce.
Meal prep tip: Portion two rolls with extra sauce per container. Your future self will write you a thank-you note, IMO.

Health Benefits

Protein + calcium: Ricotta and mozzarella provide high-quality protein for satiety and muscle repair, plus calcium for bone health.
Leafy greens win: Spinach supplies iron, folate, vitamin K, and antioxidants like lutein—great for eye and heart health.
Portion control built-in: Rolls keep serving sizes consistent, curbing the classic “accidental third slab of lasagna” scenario.
Better carbs: Pasta offers sustained energy; pair with a salad for fiber balance and you’ve got a smart plate.

Nutrition Stats

Per roll (estimate, based on typical ingredients):

Calories: ~360
Protein: ~18 g
Carbs: ~33 g
Fat: ~16 g
Fiber: ~3 g
Sodium: ~620 mg

Numbers will vary with your marinara, cheeses, and noodle brand.

Want to nudge macros? Use part-skim ricotta, go light on mozzarella, or choose high-fiber pasta.

Watch Out for These Traps

Watery spinach: If you don’t squeeze it dry, your rolls will leak like a bad faucet.
Use a clean towel and wring it out.
Overcooked noodles: Mushy noodles tear during rolling. Aim for just shy of al dente.
Skimping on sauce: Dry rolls are culinary heartbreak.
Sauce the bottom and top generously.
Skipping the rest: Slicing or serving immediately can cause collapse. Five minutes of patience solves it.
Yes, we’re all hungry. Still wait.
Unbalanced seasoning: Ricotta is mild.
Taste the filling before adding the egg and adjust salt, pepper, and heat.

Recipe Variations

High-protein boost: Add 1 cup cooked, crumbled Italian chicken sausage to the filling.
Veggie-lovers: Fold in finely chopped sautéed mushrooms or roasted red peppers for umami and sweetness.
White sauce twist: Swap marinara for a light béchamel or Alfredo. Add a pinch of nutmeg for chef vibes.
Gluten-free: Use sturdy gluten-free lasagna noodles and handle gently—they can be delicate.
Spicy arrabbiata: Use spicy marinara and double the red pepper flakes.
You’ve been warned.
Lemon-herb brightness: Add 1 teaspoon lemon zest and extra basil to the ricotta for a fresher profile.

FAQ

Can I use oven-ready noodles?

Not ideal. They’re too brittle to roll and won’t hydrate evenly.

Classic boil-only noodles give you the flexibility and texture you want.

What’s the best ricotta to use?

Whole-milk ricotta for creaminess and structure. If yours looks watery, drain it in a fine-mesh sieve for 20 minutes.

Part-skim works, but the filling will be less lush.

Can I make this ahead?

Absolutely. Assemble up to 24 hours ahead, cover tightly, and refrigerate.

Bake an extra 5–10 minutes since it’ll be cold going in. FYI, it freezes like a champ too.

How do I prevent sticking?

Oil the sheet pan before laying out noodles, and sauce the bottom of your baking dish.

A tiny drizzle of olive oil on the noodles also helps.

Is there a dairy-free option?

Use almond- or cashew-based ricotta and vegan mozzarella, and check your marinara for hidden cheese. Flavor with extra garlic, lemon zest, and herbs to compensate.

Can I use fresh spinach?

Yes.

Sauté 5 cups fresh spinach with a touch of oil until wilted, then squeeze dry and chop. You want it as dry as your inbox after unsubscribing from 40 newsletters.

Final Thoughts

This is comfort food with a plan: clean portions, bold flavor, and zero drama.

Spinach and ricotta lasagna rolls look restaurant-worthy but require no culinary degree—just a good squeeze on the spinach and enough sauce. Keep a pan in the freezer, and you’re always one bake away from applause at the table.

Simple, stylish, satisfying. Your move, takeout.