Baked Spinach Lasagna Roll Ups

• 12 lasagna noodles, cooked and drained
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce, divided
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, spinach, 1/2 cup Parmesan, egg, basil, garlic powder, salt, and pepper.
3. 3 Lay out a cooked noodle and spoon 2 tablespoons of the ricotta mixture near the end.
4. 4 Roll up the noodle snugly around the filling.
5. 5 Place seam-side down in a greased 9x13 inch baking dish.
6. 6 Repeat with remaining noodles.
7. 7 Spread 1 cup of marinara sauce over the roll-ups.
8. 8 Top with mozzarella and the remaining 1/4 cup Parmesan.
9. 9 Dollop remaining marinara sauce over the top.
10. 10 Bake for 30 minutes or until bubbly and golden.
11. 11 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add sautéed mushrooms or diced zucchini to the ricotta mixture for extra veggies.
• Substitute ground turkey or beef into the roll-ups for a meaty option.

Substitutions

• Use part-skim ricotta for a lighter option.
• Substitute fresh basil for dried if available.

Pairings

• Caesar salad
• Garlic knots

Nutrition

Tips

• For an extra cheesy layer, add a thin layer of marinara and mozzarella between the roll-ups.
• These can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until heated through.

Freezing: Freeze unbaked roll-ups in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side salad and garlic bread.
• Pair with a glass of red wine or sparkling water with lemon.

FAQ