Dinner · 45 min · italian

Lasagna Roll-Ups with Spinach

Dinner decisions, handled: Lasagna Roll-Ups with Spinach pairs lasagna noodles with ricotta cheese for a 45-minute Italian dinner. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Lasagna noodles
• 15 oz Ricotta cheese
• 10 oz Frozen spinach
• 2 cups Marinara sauce
• 1 cup Mozzarella
• 1 Egg
• 1/4 cup Parmesan

Steps

1. Heat the oven to 375°F and spread 1 cup of the marinara over the bottom of a 9x13-inch baking dish — this keeps the roll-ups from sticking.
2. Boil the lasagna noodles in well-salted water for 8 minutes, until just pliable but not fully soft; drain and lay them flat on a clean kitchen towel so they do not stick together.
3. Thaw the frozen spinach in the microwave, then squeeze it dry in handfuls over the sink — wring out as much water as you can, or the filling will turn soupy.
4. In a mixing bowl, stir together the ricotta, squeezed spinach, egg, and half the parmesan with a pinch of salt and pepper until evenly combined.
5. Spread about 1/3 cup of filling evenly over each noodle, then roll up snugly from one short end like a sleeping bag.
6. Nestle the rolls seam-side down in the baking dish and spoon the remaining marinara over the top.
7. Sprinkle with the mozzarella and the rest of the parmesan.
8. Bake 25 minutes, until the cheese is melted and the sauce bubbles at the edges. Let rest 5 minutes before serving so the rolls hold their shape.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes