Spinach Lasagna Roll-Ups may not be traditional Italian, but they will soon be a favorite on your dinner table!
Who doesn’t love a big, luscious pan of lasagna? Fair enough, but it’s also a) a lot of work and b) easy to eat your weight in lasagna without realizing it! With these Spinach Lasagna Roll-Ups, you can enjoy the flavors of lasagna even on a busy weeknight plus get some fresh veggies. The roll-up method, while not your traditional presentation of lasagna is both easy and smart. Easy because it eliminates multiple pots and pans and smart because you can dole out easy portions and easily freeze any leftovers by just popping them in a resealable bag.
While your Italian Nonna may not recognize this twist on the classic lasagna, it was likely born out of a desire to get dinner on the table – think of it as lasagna deconstructed. The spinach and cheese filling is a speedy mix and healthier than the traditional Italian sausage or beef filling.
Besides the prep time and health benefits, I think you will love these Spinach Lasagna Roll-Ups because of the taste. The soft lasagna noodles wrap up the familiar elements of ricotta cheese, Italian seasonings, and marinara sauce. Spinach is a natural pairing with these parts of lasagna and provides lots of color and texture. The taste is bright and fresh without the heaviness of traditional lasagna. The presentation is a bonus, with the spiral of the roll-up being a nice variation on the traditional “block” of a piece of lasagna on your plate.
Choose your skillet wisely
In Step 1, make sure to use a nice big skillet. The type of skillet (non-stick, cast iron, etc.) is less important than the size. That’s because you’re working with a large amount of spinach. Raw spinach takes up a lot of room. As it cooks down and wilts, it changes considerably. Ideally, you want to be able to dump as much of the whole portion (22 oz.) of spinach in your skillet. If it won’t fit in the skillet you have, just add the spinach in batches as it cooks down.
How to Make Ahead and Store?
Spinach Lasagna Roll-Ups are easy to make ahead. You can either just assemble the dish through the start of Step 6 (up until you put it in the oven), let it cool, and either refrigerate overnight or freeze for up to 3 months. If freezing, let it thaw in the fridge overnight and bake as directed. Leftovers store nicely as well, in the fridge for up to 3-5 days or in the freezer for up to 3 months. Since the roll-ups are self-contained, you can opt to just wrap (in plastic wrap then foil) individually and freeze for single portions later on.
Boiling the noodles: keep an eye on them!
As mentioned in Step 2, the lasagna noodles can stick together while boiling. You can boil a few at a time, but also keep stirring the pot and try to keep the pasta sheets from sticking together. I keep a sheet of wax paper out on the counter to sit the cooked noodles on while I cook them. The cook time is for al dente, since you’re going to be baking the roll-ups once assembled. The pasta will continue to soften in the oven. Additionally, don’t tell your Italian Nonna I said to do this, but you can drizzle a little olive oil into your pasta water to ensure the noodles don’t stick to each other!
Serving Suggestions
Garlic bread or any warm, crusty bread is a must with the Spinach Lasagna Roll-Ups. For a fresh side to go with it, try our Arugula Caprese Salad with Lemon Basil Dressing. Or just set out fresh veggies like carrots, celery, bell peppers with our Easy Green Goddess Dressing as a dip!
Spinach Lasagna Roll-Ups
Ingredients
- 1 small onion finely diced
- 2 cloves garlic crushed
- 22 oz baby spinach
- 22 oz ricotta
- 1 egg
- ¼ tsp ground nutmeg
- ¼ cup fresh basil chopped
- 1 tsp fresh thyme leaves
- ½ cup parmesan finely shredded (divided)
- 2 cups mozzarella shredded (divided)
- Salt and pepper
- 12 lasagna noodles
- 2 cups marinara Sauce
Instructions
- In a skillet on medium heat, sauté onions and garlic in olive oil, add spinach till wilted, and set aside after all water cooks off.
- Bring a large pot of water to the boil and boil the lasagna sheets for 5 minutes each.
- Preheat the oven to 350F. In a bowl mix the spinach and onion along with the ricotta, egg, nutmeg, fresh basil, thyme, ¼ cup Parmesan, 1 cup mozzarella, and a pinch of salt and pepper. Mix until it forms a paste.
- Divide this between lasagna sheets and roll them up.
- Spoon a layer of marinara sauce onto the bottom of a 9 x 13 inch casserole dish and arrange the rolls into the dish in lines.
- Add the rest of the marinara sauce on top. Sprinkle over the rest of the mozzarella and Parmesan. Place it into the oven to bake for 30 minutes until the cheese is bubbling.
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