Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Spinach Lasagna Roll-Ups {Freezer Meal}

By Rachel Tiemeyer

Spinach Lasagna Roll-Ups are one of my favorite vegetarian freezer meals. Although, I have been known to put cooked chicken there on occasion. Either way, they make a great family dinner.

Spinach Lasagna Rolls

Listen, 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.

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

 

Even though I’m giving a play-by-play photo tutorial on the recipe, 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

First step is to lay out those cooked noodles. Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Next, you’re going to spread some of that cheesy spinach mixture over the noodles. Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Now spread some of that saucy goodness over the cheesy goodness. A lot of goodness happening right now.

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

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

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Top entire casserole with remaining 1 jar of sauce sauce, remaining 1 cup mozzarella, and remaining 1 cup Parmesan cheese.

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

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.

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Freezer Meal Note:  Spinach Lasagna Roll-Ups freeze beautifully and can be a great meal to take to a new mom!  Just tell them to thaw them out and bake as directed below.

What kind of containers do you store freezer meals in?

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We 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, we highly recommend and use these containers below. We both have collected a huge stash of them over the years!

8 inch Square Glass Baking Dish with Lid
What should I freeze meals in? Here are some of the best freezer containers we have found!

3 Quart Glass Baking Dish with Lid

Looking for the best container to store freezer meals in? Look no further! Here are the best freezer containers that we can find.

Here is a picture of them in use.

Baked Penne Pasta Recipe--Freezer Friendly!-10

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.

Get yours now!

 

Print
Spinach Lasagna Rolls are the perfect meal for large groups. With fresh and natural ingredients, it also makes a great freezer meal!

Spinach Lasagna Roll-Ups

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings (2 rolls per serving) 1x
  • Category: Pasta
  • Method: Bake
  • Cuisine: Italian

Description

A family favorite packed with spinach, marinara sauce, and yummy cheese! Kids and adults alike love this comfort meal. Freezer instructions included.


Ingredients

  • 1 (16 ounce) package uncooked whole wheat lasagna noodles (about 16 noodles)
  • Extra virgin olive oil
  • 2 cups (8 ounce bag) shredded mozzarella cheese, divided
  • 1 (15 ounce) container ricotta cheese
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • 2 tablespoons dried parsley flakes, or 1/4 cup finely chopped fresh parsley leaves
  • 1 tablespoon dried basil, or 2 tablespoons finely chopped fresh basil leaves
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed very dry
  • 2 cups freshly grated Parmesan cheese, divided
  • Cooking spray
  • 2 (25-28 ounces) jars marinara sauce, divided (or use 67 cups Homemade Marinara Sauce)

Instructions

Make It Now:

  1. Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente (i.e. slightly undercooked), about 6 to 8 minutes. Drain in a colander. Coat them with a bit of olive oil, lay noodles out flat on a cookie sheet, and set aside.
  2. Preheat the oven to 350°F. Spray a 9×13 inch baking dish (or two 8×8 inch dishes) with cooking spray. Spread 1/2 cup of marinara sauce on the bottom of the 9×13 dish (or 1/4 cup in each 8×8 dish) in a thin layer.
  3. In a large mixing bowl, stir together 1 cup mozzarella cheese, ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, and 1 cup Parmesan cheese.
  4. On each noodle, spread a generous 1/4 cup of the cheese mixture and then 2.5-3 tablespoons of sauce. Note: You should have used up all the cheese mixture and one entire jar of sauce (3-3.5 cups) by this point, dividing them evenly among the noodles.
  5. Roll the noodles up, and place seam side down in the prepared pan(s). Squeeze them in however they fit best.
  6. Top entire casserole with the remaining jar of sauce (3-3.5 cups), remaining 1 cup mozzarella, and remaining 1 cup Parmesan cheese. (Freezing instructions begin here.)
  7. Bake for about 30 minutes, or until hot and bubbly. Cover with foil if it starts to get too brown on top. If desired, sprinkle the top with freshly chopped parsley and/or basil. Serve warm.

Freeze For Later: Follow steps 1-5. (Do not bake). Wrap the casserole tightly in a few layers of foil and plastic wrap, squeezing out any excess air. Freeze for 3-6 months. Prepare From Frozen: Thaw the casserole using one of these safe methods. Cook as directed in step 6.

Nutrition

  • Serving Size: 2 roll-ups per person

 

Lastly, keep track of your meals with our handy freezer meals labels!

 


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34 replies
  1. Liz Irthum says:

    Any of your recipies include calories, fat, sodium etc?
    My husband is on a calorie count and portion control I only saw serving size listed

    Thanks

    Reply
  2. mollie says:

    How would you recommend storing leftovers? Is there a good way to freeze after cooking? There are only so many meals a single girl can eat these wonderful things in a row 🙂

    Reply
  3. Kristina says:

    Does it really make 8 servings? I’m making this for a freezer meal swap party and we’re supposed to make for families of 4. I don’t want mine to not be enough food though if I split it.

    Reply
  4. Kara says:

    Hello! I was just curious of the purpose of the egg in the recipe? I had this website up on my computer but forgot to write down the ingredients when I went to the store today. So I googled “lasagna roll ups” and found a similar recipe – but instead of egg, it called for firm tofu. I’m assuming the egg adds a little protein to the recipe but it is mainly to keep the cheese mixture together, right? I think I’m going to try the tofu (for protein) but use the rest of your recipe. Do you think I should then skip the egg? Looking forward to trying it this week!

    Reply
    • Rachel says:

      The egg acts as a binder for the filling and adds some volume as well. I’m not very familiar with tofu, so I can’t speak to replacing the egg with it. Good luck!

      Reply
  5. Shanelle says:

    I’m just getting started with the freezer meals and I’m wondering how you “tightly wrap in plastic wrap or foil” once it’s in the casserole or on the cookie sheet? Do you mean to just put it over the actual food and tuck it around? Thanks!

    Reply
    • Rachel says:

      The goal would be to expose the food to the least amount of air possible, so try to make it air-tight. I usually wrap it around the entire casserole dish a couple of times and then one layer of foil.

      Reply
  6. Melissa says:

    When you say roll them up. Do you mean the entire noodle like you roll up a sleeping bag or more like folding it into one long thing?

    Reply
  7. 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?

    Reply
    • 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!

      Reply
      • 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.

        Reply
  8. 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!

    Reply
  9. 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!

    Reply
    • 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.

      Reply
  10. 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.

    Reply
  11. 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.

    Reply
  12. 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!

    Reply

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