Spinach Ricotta Lasagna Rolls – Cozy, Make-Ahead Comfort Food
These Spinach Ricotta Lasagna Rolls bring everything you love about classic lasagna into neat, individual portions. They’re simple to assemble, easy to serve, and perfect for weeknights or casual gatherings. Each roll is creamy, cheesy, and tucked into a bright tomato sauce with a hint of garlic.
They bake up bubbling and golden, and they reheat beautifully. If you like the comfort of lasagna without the layering fuss, this is your new go-to.
Spinach Ricotta Lasagna Rolls - Cozy, Make-Ahead Comfort Food
Ingredients
Method
- Heat the oven. Preheat to 375°F (190°C).Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara sauce on the bottom.
- Cook the noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente, about 7–8 minutes. Drain and lay them flat on a lightly oiled sheet pan or clean towels so they don’t stick.
- Prep the spinach. If using fresh spinach, heat olive oil in a skillet over medium, add garlic, and cook 30 seconds.Add spinach and sauté until wilted. Cool slightly, then squeeze out excess moisture and chop. If using frozen spinach, thaw, squeeze very dry, and mix with the sautéed garlic.
- Make the filling. In a bowl, combine ricotta, egg, 1/2 cup Parmesan, 1/2 cup mozzarella, spinach, salt, pepper, red pepper flakes, and lemon zest.Stir until creamy and well mixed. Taste and adjust seasoning.
- Assemble the rolls. Spread about 2 tablespoons of filling evenly over each noodle, leaving a small border at the ends. Roll up from one short end to the other, keeping the roll snug but not tight.
- Place in the dish. Set each roll seam-side down in the prepared baking dish on top of the sauce.Spoon the remaining 1 cup marinara over the rolls.
- Add cheese. Sprinkle the remaining mozzarella and 1/4 cup Parmesan evenly over the top.
- Bake. Cover loosely with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden at the edges.
- Rest and serve. Let the rolls rest 5–10 minutes so they set. Garnish with chopped basil or parsley.Serve warm with extra sauce if you like.
Why This Recipe Works
Lasagna rolls solve the classic problem of messy slices and uneven layers. Each noodle gets the same amount of filling, so every bite is balanced and satisfying.
The spinach-ricotta mixture is rich but light, thanks to a blend of ricotta, Parmesan, and a touch of lemon. Using jarred marinara keeps prep quick without sacrificing flavor. The rolls bake in sauce, which keeps the pasta tender and the filling creamy.
What You’ll Need
- 12 lasagna noodles (traditional, not no-boil)
- 1 tablespoon kosher salt (for the pasta water)
- 2 cups marinara sauce (store-bought or homemade)
- 2 teaspoons olive oil (plus more for greasing the pan)
- 3 cups fresh spinach (packed) or 10 ounces frozen spinach, thawed and well-drained
- 2 cloves garlic, minced
- 1 1/2 cups whole-milk ricotta
- 1 large egg
- 3/4 cup grated Parmesan cheese, divided
- 1 1/2 cups shredded mozzarella
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest (optional but brightens the filling)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Heat the oven. Preheat to 375°F (190°C).Lightly oil a 9×13-inch baking dish and spread 1 cup of marinara sauce on the bottom.
- Cook the noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente, about 7–8 minutes. Drain and lay them flat on a lightly oiled sheet pan or clean towels so they don’t stick.
- Prep the spinach. If using fresh spinach, heat olive oil in a skillet over medium, add garlic, and cook 30 seconds.Add spinach and sauté until wilted. Cool slightly, then squeeze out excess moisture and chop. If using frozen spinach, thaw, squeeze very dry, and mix with the sautéed garlic.
- Make the filling. In a bowl, combine ricotta, egg, 1/2 cup Parmesan, 1/2 cup mozzarella, spinach, salt, pepper, red pepper flakes, and lemon zest.Stir until creamy and well mixed. Taste and adjust seasoning.
- Assemble the rolls. Spread about 2 tablespoons of filling evenly over each noodle, leaving a small border at the ends. Roll up from one short end to the other, keeping the roll snug but not tight.
- Place in the dish. Set each roll seam-side down in the prepared baking dish on top of the sauce.Spoon the remaining 1 cup marinara over the rolls.
- Add cheese. Sprinkle the remaining mozzarella and 1/4 cup Parmesan evenly over the top.
- Bake. Cover loosely with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden at the edges.
- Rest and serve. Let the rolls rest 5–10 minutes so they set. Garnish with chopped basil or parsley.Serve warm with extra sauce if you like.
Keeping It Fresh
Leftovers keep well for 3–4 days in an airtight container in the fridge. Reheat covered at 325°F (165°C) for 15–20 minutes or in the microwave until hot, adding a spoonful of sauce to keep things moist. For freezing, assemble the rolls in a freezer-safe dish without baking.
Cover tightly and freeze up to 3 months. Bake from frozen, covered, at 350°F (175°C) for about 45–55 minutes, then uncover for 10 minutes to brown.
Benefits of This Recipe
- Portion control built in. Each roll is a tidy serving, great for meal planning and lunch prep.
- Family-friendly flavors. Mild, creamy filling with a hint of garlic appeals to kids and adults alike.
- Flexible and forgiving. Works with fresh or frozen spinach, homemade or store-bought sauce.
- Make-ahead friendly. Assemble in the morning, bake at dinnertime, and you’re set.
- Vegetarian comfort food. Satisfying without needing meat, yet easy to add protein if you want.
What Not to Do
- Don’t overcook the noodles. They’ll cook more in the oven. Overcooked noodles tear and turn mushy.
- Don’t skip draining the spinach. Excess water makes the filling runny and dilutes the flavor.
- Don’t pile on too much filling. Overstuffed rolls can burst and leak in the oven.
- Don’t bake dry. Make sure there’s sauce under and over the rolls so the pasta stays tender.
- Don’t slice immediately. A brief rest helps the rolls set and hold their shape.
Alternatives
- Cheese swaps. Try part-skim ricotta for a lighter filling, or add a little goat cheese for tang.Pecorino Romano can stand in for Parmesan.
- Veggie add-ins. Finely chopped sautéed mushrooms, roasted red peppers, or grated zucchini (well-squeezed) add depth.
- Protein boost. Stir in cooked crumbled Italian sausage, ground turkey, or chopped rotisserie chicken.
- Sauce variations. Use a spicy arrabbiata, a roasted garlic tomato sauce, or a creamy Alfredo for a white lasagna roll.
- Gluten-free option. Use gluten-free lasagna noodles and check your sauce label for hidden gluten.
- Dairy-free idea. Use dairy-free ricotta, vegan mozzarella, and nutritional yeast instead of Parmesan; choose a dairy-free pasta brand.
FAQ
Can I make these ahead of time?
Yes. Assemble the rolls, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the covered bake time if they go into the oven chilled.
What if my ricotta is watery?
Drain it in a fine-mesh sieve or cheesecloth for 15–20 minutes.
You can also stir in a tablespoon of grated Parmesan to thicken and add flavor.
Do I have to use an egg in the filling?
The egg helps bind the cheeses and gives a creamier texture. If you need to skip it, the rolls will still work; just chill the filled noodles for 10 minutes before rolling to help them hold.
Can I use no-boil lasagna noodles?
It’s not ideal. No-boil sheets are brittle and prone to cracking when rolled.
Traditional noodles give better texture and are easier to handle.
How do I keep the noodles from sticking after boiling?
Lay them flat on a lightly oiled baking sheet or clean kitchen towels. You can also toss them gently with a teaspoon of olive oil.
What’s the best marinara for this?
Choose a sauce you’d happily eat on its own. Look for simple ingredients like tomatoes, olive oil, onion, garlic, basil, and salt.
If it tastes bright and balanced from the jar, it will shine here.
Can I bake them in individual ramekins?
Absolutely. Spoon a little sauce into each ramekin, add a roll, top with sauce and cheese, and bake on a sheet pan for easy serving.
Why is my filling leaking out?
Overfilling or rolling too tightly can push the mixture out. Use about 2 tablespoons per noodle and roll snugly but gently.
How many rolls per person?
Plan on two rolls for a main course with a salad or garlic bread, or one roll as part of a larger spread.
Can I add fresh herbs to the filling?
Yes.
Chopped basil, parsley, or a little oregano blend nicely with the ricotta and spinach. Start with 1–2 tablespoons.
Wrapping Up
Spinach Ricotta Lasagna Rolls are a low-stress, high-comfort dinner that feels special without extra work. They’re tidy to serve, easy to customize, and friendly to make ahead or freeze.
Keep a batch in your freezer, pull them out on a busy night, and you’ll have a cozy, satisfying meal on the table with minimal effort. Simple ingredients, reliable technique, and a warm, cheesy payoff—hard to beat.
