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Spinach Lasagna Rolls are a variation of traditional lasagna where the ingredients are rolled up instead of layered. This variation is vegetarian and filled with a mix of cheeses, marinara, and spinach. These lasagna rolls even made our top list of vegetarian meals for kids, because all ages love these!
“This is a great recipe! I’ve doubled and tripled it before, frozen batches, and it always turns out great! I’m planning to bring the next round to a new mama. ⭐️⭐️⭐️⭐️⭐️” – Amanda
Here is what you need to make Vegetarian Lasagna Rolls:
- Uncooked whole wheat lasagna noodles
- Olive oil
- Shredded mozzarella cheese
- Ricotta cheese
- Minced garlic
- Parsley and basil – fresh or dried will work
- Salt and pepper
- Frozen chopped spinach
- Grated Parmesan cheese, divided
- Marinara sauce – Homemade Marinara Sauce
Add shredded cooked chicken in the spinach lasagna rolls if you want to add in more protein.
Prepare the noodles
Cook your whole wheat lasagna noodles until they are al dente, toss with a little olive oil to prevent sticking, and lay them out on a cooking sheet.
Add the filling
Spread the cheesy spinach mixture evenly over the noodles.
Add the marinara sauce
Now spread some of that saucy goodness over the cheesy goodness. A lot of goodness happening right now.
Roll them up
Roll the noodles up, and place the seam side down in a greased pan that has a little of the marinara sauce in the bottom of it.
Top with cheese
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese. Oh yes…this is gonna be GOOD.
Bake at 350°F for 30 minutes, or until hot and bubbly.
Finally, serve hot and enjoy!
So to sum it up, here is a quick at-a-glance image of how to assemble Spinach Lasagna Rolls:
How to Freeze Lasagna Rolls
As I mentioned before, these 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.
TO FREEZE: Assemble the lasagna rolls completely, but do not bake. Wrap the dish tightly in several layers of plastic wrap and 1 or 2 layers of foil, squeeze out excess air and freeze.
TO PREPARE FROM FROZEN: Thaw in the refrigerator for 24 hours. Set out on the counter for 30 minutes to bring to room temperature and then bake as directed.
More Vegetarian Recipes You’ll Love
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- 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
- 1/4 teaspoon pepper
- 1/2 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)
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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 1/2 – 3 tablespoons of sauce. Note: You should have used up all the cheese mixture and one entire jar of sauce (3 – 3 1/2 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 1/2 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 1-6. (Do not bake). Wrap the casserole tightly in a few layers of plastic wrap and foil, 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 7.
- Serving Size: 2 roll-ups per person