Spinach and Ricotta Lasagna Rolls

Lasagna rolls combine all the delicious flavors of traditional lasagna in an elegant, portion-controlled presentation. Each pasta sheet is filled with a creamy ricotta and spinach mixture, rolled into individual servings, and baked in a rich tomato sauce topped with melted cheese. This dish offers a wonderful twist on classic lasagna that's both impressive for guests and practical for family dinners. The individual rolls make serving easy and neat, while allowing the flavors to distribute perfectly in every bite. It's a versatile recipe that can be prepared ahead of time and customized with your favorite fillings.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: Makes 12 rolls (serves 4-6 people)

Ingredients

For the Rolls:

12 lasagna noodles
2 tablespoons olive oil

For the Filling:

15 oz ricotta cheese
1 (10 oz) package frozen spinach, thawed and well-drained
1 large egg
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Assembly:

3 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
2 tablespoons fresh basil, chopped (for garnish)

Instructions

Prepare noodles:

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water.
Lay noodles flat on a sheet of parchment paper and brush lightly with olive oil to prevent sticking.

Make filling:

In a medium bowl, combine ricotta, well-drained spinach, egg, Parmesan cheese, dried herbs, garlic powder, nutmeg, salt, and pepper. Mix until well combined.
Prepare baking dish: Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Assemble rolls:

Lay a lasagna noodle flat on your work surface. Spread approximately 3 tablespoons of the ricotta mixture evenly across the noodle, leaving a small border at the edges. Roll the noodle up and place it seam-side down in the prepared baking dish. Repeat with remaining noodles.
Add sauce and cheese: Pour the remaining 2 cups of marinara sauce over the rolls, then sprinkle with mozzarella cheese.

Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Rest:

Let the dish rest for 5 minutes before serving.
Garnish with fresh basil before serving.

Serving Suggestions

Serve 2-3 rolls per person with a side of garlic bread
Pair with a simple green salad dressed with balsamic vinaigrette
Accompany with roasted vegetables such as zucchini, bell peppers, or eggplant
For a complete Italian meal, start with an antipasto platter or bruschetta

Make-Ahead and Storage Tips

The rolls can be assembled up to 24 hours in advance, covered, and refrigerated before baking
For freezing, prepare up to the baking step, cover tightly with foil and freeze for up to 3 months
Thaw frozen rolls overnight in the refrigerator before baking
Leftover baked rolls can be refrigerated for up to 3 days and reheated in the microwave or oven