How to Video
Spinach Lasagna Roll-Ups
A family favorite packed with spinach, marinara sauce, and yummy cheese! Kids and adults alike love this comfort meal. Freezer instructions included.
Ingredients
- 16 ounces uncooked lasagna noodles (You'll need 16 noodles.)
- Olive oil or avocado oil
- 6 cups Homemade Marinara Sauce, divided (Two 25-28 ounces jars marinara sauce is about 6 cups.)
- 2 cups shredded mozzarella cheese, divided
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 15 ounces ricotta cheese
- 2 large eggs, beaten
- 10 ounces 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 (sub: 2 cloves, minced)
Instructions
- 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 9x13-inch baking dish (or two 8x8 inch dishes) with oil or cooking spray. Spread 1/2 cup of marinara sauce on the bottom of the 9x13 dish (or 1/4 cup in each 8x8 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.
- 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.
Freezer Instructions
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 casserole. Cook as directed in step 6.
Notes/Tips
- This is a big batch recipe. It's easy to divide into two 8x8-inch dishes and freeze one for later.
- If you want these to look more like individual rolls after baking, be more precise when placing the sauce and cheese on top. Just put a dollop on each roll instead of spreading it out. Or try our faster Easy Cheesy Baked Pasta that uses a similar filling and penne pasta instead.
- How to Thaw Frozen Spinach:
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- Thaw overnight in fridge. (12+ hours)
- Use cold water method. Place frozen spinach in leak-proof bag and squeeze out any air. Submerge in cold water for an hour or so. (1-2 hours)
- Place block of frozen spinach on a microwave-safe plate. Use microwave’s defrost setting for fastest thawing. (5 minutes)
- How to Drain Liquid from Frozen Spinach: Wrap thawed spinach in a tea towel and squeeze as much liquid from it as possible over the sink. Alternatively, you can place the spinach in a colander and press down on it to squeeze out the liquid.
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Tips for Lasagna Noodles:
- Use whole wheat, plain, or gluten free noodles.
- Boil in salted water until al dente. Should still have a little bite to them when you taste test; do not over cook.
- After boiling, lay out noodles side by side on a greased sheet pan.
- Divide single layers of noodles with parchment paper.
- Spray the tops of each layer of noodles with cooking spray to prevent drying out or sticking.
- If you make these a few hours ahead, cover with a moist paper towel or plastic wrap until ready to use.
Nutrition
Serving: 2 roll-ups per person | Calories: 508 kcal (25%) | Carbohydrates: 57 g (19%) | Protein: 33 g (66%) | Fat: 19 g (29%) | Cholesterol: 104 mg (35%) | Sodium: 1584 mg (69%) | Fiber: 4 g (17%) | Sugar: 7 g (8%)
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