Description
Delicious and easy Lasagna Roll Ups featuring tender noodles filled with a creamy spinach and ricotta mixture, topped with rich pasta sauce and melted mozzarella cheese. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Lasagna Roll Ups
- 12 oz. lasagna noodles
- 15 oz. whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 10 oz. frozen spinach, thawed
- 1 24 oz. jar pasta sauce
- 1 tsp salt (for boiling noodles)
Instructions
- Preheat Oven and Boil Noodles: Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of water to a boil over high heat. Once boiling, add 1 teaspoon salt to season the water, then add the lasagna noodles. Boil the noodles until they are al dente, ensuring they remain firm enough to roll without breaking. Drain the noodles in a colander and let them cool enough to handle.
- Prepare Filling: While the noodles cook, drain the thawed spinach thoroughly by squeezing out excess water. In a mixing bowl, combine the spinach with ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, 1/4 teaspoon of salt, and freshly cracked black pepper. Stir all ingredients until evenly mixed to create a creamy filling.
- Assemble Roll Ups: Lay the cooled noodles on a clean surface. Spread about 1/4 cup of the spinach and cheese filling evenly over each noodle, covering from edge to edge. Roll each filled noodle carefully to form neat rolls. Place the rolls seam-side down into a large casserole dish. Repeat until all filling and noodles are used, aiming to make approximately 16 roll ups. Save any extra noodles as backups in case some roll up tears.
- Add Sauce and Cheese: Pour the entire jar of pasta sauce evenly over the arranged lasagna roll ups in the casserole dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top for a bubbly, cheesy finish.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven at 400 degrees Fahrenheit for 30 minutes. After baking, serve the lasagna roll ups hot and enjoy the comforting flavors.
Notes
- Make sure to squeeze out as much water as possible from the spinach to prevent the filling from becoming watery.
- Boil noodles until just al dente to avoid tearing when rolling.
- Use whole milk ricotta for the creamiest texture.
- If you prefer, substitute frozen spinach with fresh spinach that has been sautéed and drained.
- Leftover roll ups can be refrigerated for up to 3 days or frozen for up to 1 month.
- Allow baked roll ups to rest for 5 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 roll up (approximately)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
