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A spinach lasagna roll on a white plate with a fork.

Spinach Lasagna Rolls

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

Yield: 8 servings (2 rolls per serving) 1x
Prep: 25 minutesCook: 30 minutesTotal: 55 minutes


  • 1 (16-ounce) package uncooked lasagna noodles (you’ll need 16 noodles)
  • Olive oil or avocado oil
  • 2 (25-28 ounces) jars marinara sauce, divided (or use 67 cups Homemade Marinara Sauce)
  • 2 cups (8-ounce bag) shredded mozzarella cheese, divided
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 (15-ounce) container ricotta cheese
  • 2 large eggs, beaten
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed very dry
  • 1/4 cup finely chopped fresh parsley leaves (sub: 2 tablespoons dried parsley flakes)
  • 2 tablespoons finely chopped fresh basil leaves (sub: 1 tablespoon dried basil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon minced garlic (2 cloves)

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Make It Now:

  1. Boil Noodles: Bring a large pot of salted water to a boil. Cook at least 16 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 (divide layers with parchment paper), and set aside.
  2. Prep Pans: Preheat the oven to 375°F. Grease a 9×13 inch baking dish (or two 8×8 inch dishes) with oil or 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. Make Filling: In a large mixing bowl, stir together 1 cup mozzarella cheese (reserve the other 1 cup), 1 cup Parmesan cheese (reserve the other 1/2 cup), ricotta cheese, eggs, spinach, parsley, basil, pepper, salt, and garlic.
  4. Roll Noodles: On each noodle, spread 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.
  5. Finish Casserole: Top entire casserole(s) with the remaining jar of sauce (3 – 3 1/2 cups), remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan cheese. (Freezing instructions begin here.)
  6. Bake & Serve: Bake for 25-30 minutes or until bubbly on the edges and hot in the middle. Let sit for 5-10 minutes and garnish with lots of fresh chopped herbs.

Freeze For Later: Follow steps 1-5. (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 6.

© Author: Polly Conner
Cuisine: Italian Method: Bake