Description
A fun twist on traditional lasagna, these cheesy roll ups are packed with spinach, ricotta, herbs, and marinara sauce. Perfect for weeknight dinners or gatherings, they’re hearty, comforting, and easy to customize with meat or veggies.
Ingredients
- 12 lasagna noodles
- 1 pound lean ground beef (optional)
- 10 ounces frozen spinach, thawed and drained well
- 15 ounces ricotta cheese
- 1 large egg
- 1 tablespoon Italian seasoning
- 2 teaspoons dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese, freshly grated
- 3/4 cup mozzarella cheese, freshly grated (divided)
- 2 1/2 cups marinara sauce (divided)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray and set aside.
- Cook lasagna noodles in salted boiling water until al dente. Drain, rinse gently with cold water, and blot dry with paper towels.
- If using meat, brown the ground beef in a skillet over medium heat. Season with salt and pepper, then stir in 1 cup of marinara sauce. Let simmer for 10 minutes.
- In a large bowl, combine spinach, ricotta, egg, Italian seasoning, basil, oregano, garlic powder, salt, and black pepper. Mix until smooth. Add Parmesan cheese and 1/4 cup mozzarella cheese, stirring until combined. If desired, stir in cooked ground beef.
- Spread 1 1/2 cups marinara sauce over the bottom of the baking dish.
- Lay cooked noodles flat on a clean surface. Spread 3 tablespoons of filling evenly over each noodle, then roll tightly into spirals.
- Arrange roll ups in the baking dish, seam side down, in a grid (4 rows of 3). Pour the remaining 1 cup marinara sauce over the top and sprinkle with the remaining 1/2 cup mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5–10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Use oven-ready noodles to skip boiling.
- Swap ground beef for Italian sausage or omit entirely for a vegetarian option.
- Make ahead and refrigerate for up to 24 hours before baking.
- Use fresh spinach sautéed and drained in place of frozen if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll up
- Calories: 274 kcal
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 52 mg
