Description:

Discover a recipe that will forever change the way you think about lasagna! Our Lasagna Roll Ups are the perfect combination of classic flavor and modern form. This homemade lasagna roll ups recipe is not only easy to make but also incredibly elegant, making it a perfect idea for a family dinner or a sophisticated supper. The creamy ricotta and spinach filling, wrapped in delicate pasta and baked in an aromatic tomato sauce, is the essence of Italian comfort food. We’ll show you how to create these delicious rolls step-by-step, taking your lasagna recipes to a whole new level. Get ready for a dish that’s as fun to make as it is to eat!

This carefully curated collection showcases all the essential ingredients needed to create perfect lasagna roll-ups. The premium ricotta cheese provides the creamy base, while fresh spinach adds vibrant color and nutritional value to each roll. The combination of Parmesan and mozzarella cheeses ensures a rich, melty texture that makes every bite irresistible.

Welcome to a culinary world where classic meets innovation! Today, I’m taking you on a journey through the flavors of Italy, but in a slightly different, incredibly practical, and elegant form. Forget for a moment about the traditional, multi-layered lasagna, which can be a challenge to cut and serve. Let me introduce you to its younger, neater sibling: Lasagna Roll Ups!

Imagine perfectly cooked lasagna noodle sheets, spread with a velvety, cheesy spinach filling, and then neatly rolled into individual portions. They almost look like savory cinnamon rolls, don’t they? These little masterpieces are arranged snugly in a baking dish, covered with a fragrant marinara sauce, and sprinkled with a generous amount of mozzarella, which bakes into a perfectly gooey, golden crust.

Why is this recipe so special? Because it combines everything we love about lasagna—the richness of flavor, the creaminess of the filling, and the satisfaction of eating it—while eliminating its drawbacks. No more falling-apart slices on the plate! Each roll up is a perfect, self-contained portion, full of flavor and aesthetic appeal. It’s a dish that impresses guests, yet is simple enough to tackle on a weeknight.

In this post, I won’t just give you a list of ingredients and instructions. I want to be your guide. I’ll share the secrets that will make your roll ups absolutely perfect. you’ll learn how to avoid the most common mistakes, what to pay special attention to, and how to customize the recipe to your own liking. Whether you’re a novice cook or an experienced foodie looking for new lasagna ideas, this guide is for you.

The Secrets to Perfect Lasagna Roll Ups – Expert Tips

Before we get to the recipe, I want to share a few key tips. These are what separate good roll ups from absolutely phenomenal ones.

The Pasta (Lasagna Noodles) – Don’t Overcook It! This is the most important rule. The pasta must be cooked al dente, or even a minute less than the package instructions suggest. Why? Because it will continue to cook in the oven. Pasta that is too soft will tear during spreading and rolling, turning a pleasant process into a frustrating battle. After cooking, drain it immediately and rinse with cold water. This stops the cooking process and prevents the sheets from sticking together.
The Filling – Consistency is Key! The most common mistake is a filling that’s too watery, causing it to ooze out of the rolls and make the entire dish soupy. To avoid this:
- Spinach: If you’re using frozen spinach, after thawing, squeeze out all the excess water. Use your hands, a sieve, or even a clean kitchen towel. Every drop of water matters!
- Ricotta: Choose full-fat ricotta. It’s creamier and less watery. If your ricotta seems very wet, you can let it drain for a bit in a sieve lined with cheesecloth.
- Seasoning: Don’t be afraid to season! The cheese filling itself is quite mild. Salt, pepper, garlic, and nutmeg are your allies. Taste the filling before you start spreading it on the pasta and adjust the seasoning to your liking.
The Sauce – The Foundation of Flavor You can use your favorite jarred marinara sauce (choose one with a good, simple ingredient list) or make your own. The key is to spread a thin layer of sauce on the bottom of the baking dish. This acts as a cushion that prevents the roll ups from sticking and drying out from the bottom.
Rolling – With Moderation and Precision The temptation to load up on the filling is strong, but you must resist it. A layer that’s too thick will cause the rolls to burst and the filling to spill out the sides. Spread a thin, even layer, leaving about a 1-2 cm (½ inch) margin on one of the shorter ends. Roll it up tightly, but gently.
Baking – Two Stages to Perfection To ensure the roll ups are perfectly cooked on the inside and the cheese on top is beautifully browned, use a two-stage baking process.
- Stage 1 (Covered): Bake for the first 20 minutes under aluminum foil. The steam that collects under the foil will keep the pasta moist and allow the filling to heat through.
- Stage 2 (Uncovered): Remove the foil and bake for another 10-15 minutes, until the cheese on top has melted and turned a beautiful golden brown.

The magic happens during preparation as the creamy ricotta and spinach mixture is carefully spread onto perfectly cooked lasagna noodles. Each roll is crafted with precision, ensuring the filling is evenly distributed for consistent flavor in every bite. This hands-on process transforms simple ingredients into elegant individual portions that are both beautiful and delicious.

Prep and Cook Times

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8-10 roll ups (approx. 4 servings)

Ingredients

For the Roll Ups:

12 lasagna noodles
450 g (15 oz) full-fat ricotta cheese
300 g (10 oz) frozen spinach, thawed and squeezed very dry
150 g (1 ½ cups) grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced or pressed
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg

For the Sauce and Topping:

700 ml (3 cups) marinara sauce (or your favorite tomato sauce)
250 g (2 ½ cups) shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)

Step-by-Step Instructions

Prep the Oven and Pasta: Preheat your oven to 190°C (375°F). In a large pot, bring salted water to a boil. Cook the lasagna noodles according to package directions, but reduce the cooking time by 1-2 minutes so they are al dente. Drain and immediately rinse with cold water. Lay the noodles flat on parchment paper or a clean kitchen towel to prevent them from sticking.
Make the Filling: In a large bowl, combine the ricotta cheese, the very well-drained spinach, 100g (1 cup) of the Parmesan cheese (save the rest for later), the egg, garlic, oregano, salt, pepper, and nutmeg. Mix thoroughly until the ingredients form a uniform, creamy mixture. Taste and adjust seasoning if necessary. This is where you build the foundation of flavor!
Prep the Dish: In the bottom of a 22×33 cm (9×13 inch) baking dish, spread about 1/3 of the marinara sauce in an even layer.
Assemble the Roll Ups: Lay one lasagna noodle flat on a cutting board. Spread about 2-3 tablespoons of the filling over it in a thin, even layer. Remember not to overfill it. Roll up the noodle into a tight roll. Repeat the process with the remaining noodles.
Arrange and Top with Sauce: Arrange the roll ups in the prepared baking dish, seam-side down. Place them snugly next to each other. Spread the remaining marinara sauce over the top, trying to cover each roll.
Add Cheese and Bake: Sprinkle the entire dish evenly with the mozzarella cheese and the remaining 50g (½ cup) of Parmesan. Cover the dish with aluminum foil (be careful that the foil doesn’t touch the cheese—you can tent it slightly in the middle). Bake in the preheated oven for 20 minutes.
Bake to a Golden Brown: After 20 minutes, carefully remove the aluminum foil. Continue baking for another 10-15 minutes, or until the cheese on top is completely melted, bubbling, and has turned a beautiful golden-brown color.
Rest and Serve: Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the roll ups to set slightly, making them easier to serve. You can garnish with fresh basil or parsley before serving.

The finished lasagna roll-ups present a feast for both the eyes and palate, with golden-brown melted cheese creating an irresistible crust over each perfectly formed roll. The rich marinara sauce pools between the rolls, while fresh basil adds a pop of color and aromatic appeal. Each roll-up serves as an individual portion, making serving elegant and effortless while delivering all the classic flavors of traditional lasagna.

Variations and Ideas

This recipe is a great base for experimentation. Here are a few ideas:

Chicken Alfredo Roll Ups: Swap the marinara sauce for a creamy Alfredo sauce and the spinach for cooked, shredded chicken. It’s a delicious and elegant alternative.
Meaty Version: Add about 300g (⅔ lb) of browned ground beef or Italian sausage to your tomato sauce.
Creative Twist – Mac and Cheese Lasagna Rolls: This is an idea for the bold, inspired by American cuisine. Instead of the ricotta filling, fill the lasagna noodles with your favorite thick and creamy mac and cheese. It’s a true calorie bomb, but so delicious!

Nutrition Information

Values are approximate and may vary depending on the specific ingredients used. Calculated per one roll up (assuming 10 roll ups from the recipe).

Calories: approx. 280 kcal
Protein: approx. 15 g
Fat: approx. 14 g
Carbohydrates: approx. 22 g
Fiber: approx. 3 g
Sodium: approx. 450 mg

Lasagna Roll Ups Recipe

Recipe by fxtadeusz@gmail.comCourse: Foodie

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

12 lasagna noodles
450 g (15 oz) full-fat ricotta cheese
300 g (10 oz) frozen spinach, thawed and squeezed very dry
150 g (1 ½ cups) grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced or pressed
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
For the Sauce and Topping:
700 ml (3 cups) marinara sauce (or your favorite tomato sauce)
250 g (2 ½ cups) shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)

Directions

Prep the Oven and Pasta: Preheat your oven to 190°C (375°F). In a large pot, bring salted water to a boil. Cook the lasagna noodles according to package directions, but reduce the cooking time by 1-2 minutes so they are al dente. Drain and immediately rinse with cold water. Lay the noodles flat on parchment paper or a clean kitchen towel to prevent them from sticking.
Make the Filling: In a large bowl, combine the ricotta cheese, the very well-drained spinach, 100g (1 cup) of the Parmesan cheese (save the rest for later), the egg, garlic, oregano, salt, pepper, and nutmeg. Mix thoroughly until the ingredients form a uniform, creamy mixture. Taste and adjust seasoning if necessary. This is where you build the foundation of flavor!
Prep the Dish: In the bottom of a 22×33 cm (9×13 inch) baking dish, spread about 1/3 of the marinara sauce in an even layer.
Assemble the Roll Ups: Lay one lasagna noodle flat on a cutting board. Spread about 2-3 tablespoons of the filling over it in a thin, even layer. Remember not to overfill it. Roll up the noodle into a tight roll. Repeat the process with the remaining noodles.
Arrange and Top with Sauce: Arrange the roll ups in the prepared baking dish, seam-side down. Place them snugly next to each other. Spread the remaining marinara sauce over the top, trying to cover each roll.
Add Cheese and Bake: Sprinkle the entire dish evenly with the mozzarella cheese and the remaining 50g (½ cup) of Parmesan. Cover the dish with aluminum foil (be careful that the foil doesn’t touch the cheese—you can tent it slightly in the middle). Bake in the preheated oven for 20 minutes.
Bake to a Golden Brown: After 20 minutes, carefully remove the aluminum foil. Continue baking for another 10-15 minutes, or until the cheese on top is completely melted, bubbling, and has turned a beautiful golden-brown color.
Rest and Serve: Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the roll ups to set slightly, making them easier to serve. You can garnish with fresh basil or parsley before serving.

Reader Questions & Answers (Q&A)

Question 1: Can I prepare Lasagna Roll Ups in advance?

Answer: Absolutely! This is one of the biggest advantages of this dish. You have two options:

Refrigerate (up to 24 hours): You can assemble the entire dish (roll the roll ups, place them in the dish, top with sauce and cheese), then cover it tightly with foil and refrigerate. When you’re ready to bake, take the dish out of the fridge for about 30 minutes to bring it to room temperature, then bake according to the instructions (it might take 5-10 minutes longer).
Freeze: These roll ups freeze beautifully. You can freeze them either baked (in portions) or unbaked. To freeze unbaked, prepare the dish in a freezer-safe container, wrap it tightly in plastic wrap, and then with aluminum foil. They can be stored for up to 3 months. Bake directly from frozen (covered with foil), extending the baking time to about 50-60 minutes.

Question 2: My spinach and ricotta filling came out too watery and oozed out during rolling. What did I do wrong?

Answer: This is a very common problem, but thankfully, it’s easy to fix next time. The cause most likely lies with one of two ingredients: the spinach or the ricotta.

Excess water in the spinach: Thawed frozen spinach contains a huge amount of water. You need to squeeze it as dry as you possibly can. The best way is to put it in a sieve and press down with a spoon, and then wrap it in a clean kitchen towel or paper towels and wring out any remaining liquid. You should be left with a compact, dry ball of spinach.
Watery ricotta: Some brands of ricotta (especially low-fat varieties) are more watery. To prevent this, always choose full-fat ricotta. If it still seems wet, you can place it in a sieve lined with a few layers of paper towels or cheesecloth and leave it in the fridge for 30-60 minutes to let the excess whey drain off. These two simple steps will guarantee a thick, creamy, and stable filling.

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