Family friendly and easy to assemble, these spinach lasagna roll ups are sure to help you eat your spinach. With a busy schedule and tight budget I have been looking for more recipes that are meatless and freezer friendly and lasagna roll ups are just that.
You can transform this dinner into a freezer meal with just a couple extra steps. After spreading the spinach and cheese mixture on the cooked lasagna noodles simply roll the noodle in a tight bundle and store in a freezer bag for freezing. Then when you are ready to bake them place them in a 9×12 baking dish with marinara and grated mozzarella. Cover the pan with foil and bake for 60 minutes at 350 degrees.
These perfectly portioned lasagna roll ups are packed with flavor and veggies! The whole family will enjoy this meal and you can mix it up by using different sauces. Some of our favorite sauces to use are marinara, alfredo, pesto, and roasted butternut squash sauce.
Grated mozzarella is an optional topping to finish up these roll ups, but you can never go wrong with a little extra cheese on top.
- 9 lasagna noodles, cooked
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 cups marinara sauce
- ½ cup grated mozzarella cheese
- salt and pepper to taste
- Preheat oven to 350 degrees
- Combine spinach, ricotta, Parmesan, salt and pepper in a medium bowl.
- Spoon about 1 cup of marinara sauce on the bottom of a 9 x 12 baking dish.
- Place a piece of parchment paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Spoon sauce over the noodles in the baking dish and top each one with grated mozzarella cheese.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 8 to 9 rolls.