Save Ricotta Spinach Lasagna Rolls wrap everything you love about classic lasagna—tender pasta, creamy ricotta, savory spinach, and tangy marinara—into cozy rolls that bake up bubbly and perfect for family dinners or guests. Instead of layering, each noodle becomes a little package of cheesy goodness so you get plenty of filling and none of the fuss.
It is one of my most requested recipes with friends texting for the instructions after tasting these at our weekend gatherings. The rolls look fancy but are so doable you will be surprised how quickly they come together.
Ingredients
- Lasagna noodles: provide the sturdy base and hold everything together look for noodles that are wide enough not to split when rolling
- Ricotta cheese: gives the filling a rich creaminess for best flavor pick up a whole milk variety from the dairy section
- Shredded mozzarella cheese: melts into a gooey blanket and also picks up those irresistible strings when you serve use low-moisture mozzarella for best melt
- Grated Parmesan cheese: brings bold savory notes choose real Parmigiano Reggiano if possible or a reputable brand from the deli
- Frozen spinach: convenient and nutrient-packed just be sure to squeeze completely dry or filling will be watery choose organic for pure spinach flavor
- Large egg: helps bind the creamy ricotta mixture together and makes the filling soufflé-light
- Ground nutmeg: adds that classic Italian warmth just a touch goes a long way
- Salt and black pepper: balance flavors and sharpen all those cheeses
- Marinara sauce: moistens the rolls and brings brightness go for a good-quality jar or make your favorite homemade
- Fresh basil leaves: for garnish brighten the finished dish with a fresh herbal pop
For each of the above, use the freshest varieties you can find and drain spinach twice if in doubt about moisture
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375°F or 190°C and lightly grease a 9 by 13 inch baking dish. This prevents sticking and helps create those delicious edges.
- Boil and Prep Noodles:
- Fill a large pot with salted water and bring to a boil then cook your lasagna noodles until just al dente. Immediately drain and lay flat on a clean towel so they do not stick or curl. If they stick together gently rinse with a bit of cool water.
- Mix the Filling:
- In a large bowl combine ricotta with mozzarella Parmesan thoroughly squeezed spinach the egg nutmeg salt and pepper. Mix until smooth and everything looks evenly distributed with no streaks of spinach or clumps of cheese.
- Sauce the Pan:
- Spoon about one cup of marinara sauce into the prepared pan. Spread it out evenly to create a cushion for the rolls and to keep the pasta from burning underneath.
- Fill and Roll:
- Working with one noodle at a time spread about three tablespoons of filling along the surface edge to edge. Roll snugly from one end to the other making sure not to overfill so the filling does not squeeze out.
- Arrange the Rolls:
- Lay each filled roll seam side down in the sauced baking dish lining them up closely so they support each other. Repeat until all noodles are filled and placed in the pan.
- Sauce and Top:
- Pour the remaining marinara sauce evenly over the arranged rolls. Sprinkle the top with more shredded mozzarella making sure to cover each roll so that every bite has browned bubbly cheese.
- Bake Covered and Uncovered:
- Cover the baking dish tightly with foil and bake for twenty five minutes to trap moisture then remove the foil and bake ten minutes more until the cheese is golden and marinara is bubbly. Let rest before serving so the filling can settle.
- Let Rest and Serve:
- Remove from oven and wait five minutes before using a spatula to lift out the rolls. Garnish with plenty of fresh basil for a vibrant finish.
Save Every time I open my freezer and find a pan of these ready to go I remember the afternoon my youngest insisted on rolling her own noodles and giggled the entire time. The sight of her flour-dusted face makes this meal feel extra special.
Storage Tips
Let leftovers cool completely before covering and refrigerating. The rolls will keep for up to three days in an airtight container. To reheat place in the oven covered with foil at 350°F until hot. I recommend adding a splash of extra marinara before reheating to keep everything saucy.
Ingredient Substitutions
Feel free to swap in cottage cheese for some or all of the ricotta for a lighter filling. If you are out of Parmesan try grating in a little Asiago or Pecorino for pep. Any hearty leafy green like kale or chard works in place of spinach just sauté and drain well first.
Serving Suggestions
I love to pair these lasagna rolls with a simple green salad tossed in lemon vinaigrette and maybe garlic bread for soaking up the extra sauce. They make a lovely vegetarian centerpiece for a holiday meal or a cozy Sunday dinner.
Cultural and Historical Context
Lasagna rolls rose to popularity as a clever way to serve classic lasagna without the heavy assembly and tricky slicing. Italian American kitchens often served lasagna for holidays birthdays and celebrations so this streamlined version brings all the tradition with much less fuss.
Seasonal Adaptations
Swap in sautéed mushrooms or roasted squash for fall flavor. Fresh spring herbs like parsley and chives add brightness to the filling. For summer toss in blanched zucchini ribbons or a handful of fresh basil chopped right into the mixture.
Three Useful Notes
Double the recipe for parties or freezer meals. Draining the spinach extremely well is the golden rule for perfect texture. Marinara can be homemade or store bought but trust your tastebuds.
Success Stories
These rolls debuted at my first potluck as a newlywed and vanished within minutes. Since then I have made tray after tray for new moms neighbors and as a comforting meal to drop off for friends in need. They always draw recipe requests.
Freezer Meal Conversion
Prepare the dish completely but do not bake it. Cover tightly with foil and freeze up to two months. When ready to bake thaw overnight in the refrigerator then bake as directed adding a few extra minutes to account for the colder start. It is a lifesaver for busy weeks.
Save These flavorful lasagna rolls are perfect for any occasion. Enjoy!
Recipe FAQ Section
- → Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted, drain excess moisture, and chop before mixing into the cheese filling.
- → How do I prevent the rolls from falling apart?
Roll noodles tightly and place them seam-side down in the baking dish. Use enough filling to help the rolls hold their shape.
- → Is it possible to make this dish ahead?
Yes, assemble the rolls up to a day ahead, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes if cold.
- → Are there any substitutes for ricotta cheese?
You can use cottage cheese, mascarpone, or a mixture of cream cheese and Parmesan for a creamy texture.
- → What side dishes go well with this?
Pair with a green salad, steamed vegetables, or rustic bread to complement the rich, cheesy main dish.
- → How do I store leftovers?
Refrigerate leftovers in an airtight container for up to three days. Reheat in the oven or microwave before serving.