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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
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Ingredients
- 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 6–7 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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Instructions
Make It Now:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.