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.
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.
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.
Next, you’re going to spread some of that cheesy spinach mixture over the noodles.
Now spread some of that saucy goodness over the cheesy goodness. A lot of goodness happening right now.
Roll the noodle up, and place seam side down in pan. Repeat for other noodles.
Top entire casserole with remaining 1 jar of sauce sauce, remaining 1 cup mozzarella, and remaining 1 cup Parmesan cheese.
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 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!
Here is a picture of them in use.
A few reasons I like these:
- Glass is a natural, non-porous material.
- Glass cookware doubles as food storageware.
- Glass is easy to clean and dishwasher safe.
- The clear lid allows easy visibility to your food.
- Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
- Flat top allows for easy stacking.
- They are VERY affordable.
A family favorite packed with spinach, marinara sauce, and yummy cheese! Kids and adults alike love this comfort meal. Freezer instructions included.
- 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 6–7 cups Homemade Marinara Sauce)
Make It Now:
- 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.
- 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.
- 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.
- 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.
- Roll the noodles up, and place seam side down in the prepared pan(s). Squeeze them in however they fit best.
- 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.)
- 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.
- Serving Size: 2 roll-ups per person
Lastly, keep track of your meals with our handy freezer meals labels!