Spinach Lasagna Roll-Ups

freezer meal spinach lasagna roll recipeListen, peeps.  Some of you may think my kids eat anything.  Boy, are you wrong.  I try to offer my kids a variety of interesting, fun, and healthy foods.  But, my 4-year-old is still one of the pickiest human beings alive.  One of my great joys in life is getting him to try new things.  You can imagine my elation tonight when he took one bite of his Spinach Lasagna Roll-Up and said, “Mommy, you said I was going to like these and you are right!”

I also love this meal because they not only serve as a great freezer meal but they also make great leftover lunches.

freeze for later

A printable version of this recipe is at the bottom of the post, as well as directions for freezing Spinach Lasagna Roll-Ups.

Spinach Lasagna Roll-Ups

Makes: 8 servings (2 roll-ups per serving)
From: inspired from a baby meal brought by my friend, Kelly G

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
1-2 cooked chicken breast chopped up (optional)

1) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.

lasagna rolls

2) In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken (optional) and 1 cup Parmesan cheese.

3) Spread a thin layer of sauce on bottom of 9×13 pan (or two 8×8).

4) Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (I used one cookie dough scoop of sauce).

spinach lasagna

5) Roll the noodle up, and place seam side down in pan. Repeat for other noodles.

6) Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.

spinach lasagna roll recipe

7) Bake in a preheated 350 F degree oven for 30 min, or until hot and bubbly.  Cover it if it starts to get too brown.

freezable dinner

Freezer Meal Note:  Spinach Lasagna Roll-Ups freeze beautifully and can be a great meal to take to a new mom!  If you cook from frozen, cover with foil and be sure to add another 45 minutes or more to the cooking time (so probably 1 hr 15 min or more). Take foil off for last 15 minutes.

Spinach Lasagna Roll-Ups

Yields: Makes: 8 servings

2 roll-ups per person

Ingredients

  • 1 (16 ounce) package uncooked whole wheat lasagna noodles
  • 1 pound mozzarella cheese, shredded, divided (separate out one cup)
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 2 cloves minced garlic
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried basil
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 2 cups freshly grated Parmesan cheese, divided
  • 2 (28 ounces) jars marinara sauce
  • 1-2 cooked chicken breast chopped up (optional)

Instructions

1) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.

2) In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken (optional) and 1 cup Parmesan cheese. spinach lasagna roll up filling

3) Spread a thin layer of sauce on bottom of 9x13 pan (or two 8x8).

4) Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (I used one cookie dough scoop of sauce).

5) Roll the noodle up, and place seam side down in pan. Repeat for other noodles.

6) Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.

7) Bake in a preheated 350 F degree oven for 30 min, or until hot and bubbly. Cover it if it starts to get too brown.

Freezer Meal Directions:

Freeze this casserole after direction #6, after it's put together but not baked. Be sure to tightly wrap the casserole in plastic wrap and/or foil before freezing. To thaw, set in fridge for 24 hours or thaw on defrost in the microwave. Add extra cook time if still frozen. Top with foil if it starts to brown on top but isn't cooked through to prevent burning.

http://thrivinghomeblog.com/2011/03/meatless-monday-spinach-lasagna-roll-ups/

What kind of containers do you store freezer meals in?

We highly recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, I highly recommend using these containers from MightyNest:

Glass Baking Dish with Lid (6 cup)Screen Shot 2014-11-20 at 8.26.21 PM

Glass Baking Dish with Lid (3 Quart)

Screen Shot 2014-11-20 at 8.31.45 PM

A few reasons I like these:

  1. Glass is a natural, non-porous material.
  2. Glass cookware doubles as food storageware.
  3. Glass is easy to clean and dishwasher safe.
  4. The clear lid allows easy visibility to your food.
  5. Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
  6. Flat top allows for easy stacking.
  7. They are VERY affordable.

Swing by MightyNest to check these and other great kitchen products out.

Check out our list of 60+ Healthy Freezer Meals here or pin it here!

healthy freezer mealsPosts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

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Comments

  1. DWL says

    Oh that Nathan and his opinions about food :). I'm totally stealing this one. We're trying to do more meatless days. I like that you have a designated weekday, that would help me remember.

    Are y'all still able to find the gladware pans? I can't find them ANYWHERE!

  2. Rachel says

    Gotta love my "strong-minded" husband. Guess where Jack gets his from?

    This recipe reminds me of your stuffed shells recipes from Cooking Light long ago. Remember?

    Yes, we can still get the gladware at Hyvee, but I'd love to switch to glass storage somehow. I need to investigate. The gladware lids break constantly, and I'm not found of storing food in plastic.

  3. DWL says

    I found these metal square pans at Tuesday Morning (http://www.artebragifts.com/detail.asp?pid=8), but they were only like $8. I've only ever seen 2 there, and I've not been able to find them other places, but maybe you would have better luck with better shopping options?

  4. Rachel says

    Yes, that's what I'm talking about…stainless steel. Great idea!

  5. Russell Family says

    Yummy … I may try this tonight! I won't tell Matt what they're called. He might "pre-judge" if he knows there is no meat AND spinach!! Silly boys.

  6. Kammy says

    If I allow to thaw before cooking can I cook for just 30 min?

    • Rachel says

      I think that would be fine. Everything is fully cooked already in this recipe, so it’s basically just warming it up and getting the top nice and melty.

  7. Stephanie says

    I make something similar, but because my it’s just my husband and I, I make 6 or 8, and then freeze the roll-ups in pairs in small tupperware containers, and just transfer to a small casserole dish and cover with sauce and cheese just before baking. Works for us!

    • Rachel says

      Sounds yummy! Good idea on smaller portion sizes.

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  11. Stefanie says

    Hi Rachel,

    Just wondering, can I use the organic box (prewashed) spinach for this rather than frozen? I can never seem to find frozen spinach?

    thanks!

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  13. Sunshine says

    I was pondering how to only wrap 2 rolls at a time for an individual meal that could be for lunches or single college students? Any suggestions?

    • Rachel says

      What if you made the entire recipe but put two rolls at a time on a piece of heavy-duty foil, top with the sauce and cheese, and then roll up tightly to store in the freezer? When ready to bake, the person could thaw overnight in fridge in a small baking dish, unroll the foil once thawed, and bake according to directions (or until warmed through and cheese is melted). Or they could bake from frozen, but it will take longer. The foil bottom would make for easy clean up!

      • Sunshine says

        That would work. I now have to consider ways to feed a college student. A mother never stops cooking for her loved one I suppose. Thanks. I believe the foil would be the dish too… College life requires ease of clean up.

        • Rachel says

          My mom used to stock me up with frozen meals when I came home from college. It’s a blessing for sure!

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