Spinach Lasagna Roll Ups

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A tasty twist on an old classic, these Spinach Lasagna Roll Ups are a delicious vegetarian weeknight dinner that you can have on the table in less than an hour! These perfectly portioned rolls of lasagna are the definition of comfort food and will quickly become a favorite in your monthly meal rotation!

Why you’re going to love these easy lasagna roll ups:

• Everything stays nice and tidy inside these lasagna roll ups! My only gripe about regular lasagna is that it’s too hard to wait for it to cool and when you serve it, it often becomes a bit of a sloppy mess! The beauty of lasagna roll ups is that everything is tucked neatly inside, which means you can easily serve up everyone’s portion and the beautiful shape of the lasagna remains intact!
• They’re a fun twist on a classic family favorite! Everyone loves lasagna so it’s fun to try something with the same familiar flavors but a little bit of a unique spin! The best part is you can get your family involved in the process of making it – which will make them more likely to eat it!
• They can be prepped ahead of time! Feel free to make this lasagna ahead of time and store it, covered, in the fridge for up to a week before baking! Let the lasagna sit out for about an hour and come to room temp before baking according to the recipe directions below. Also: see below for tips on freezing this lasagna!

Add ricotta, cottage cheese, Monterey jack, Parmesan, spinach, and garlic along with a couple large pinches of salt and pepper to a large bowl.  

Mix until well combined.

Pour 1/2 of the sauce into the bottom of a baking dish. 

Divide cheesy filling mixture evenly between the al dente lasagna noodles, spreading the mixture in an even layer across the surface of each noodle. 

Gently roll each noodle up.

Place roll ups seam side down in the sauce in the baking dish. 

Drizzle roll ups with remaining sauce. 

Sprinkle with remaining Monterey Jack and Parmesan cheeses. 

Cover tightly with foil and bake for 30 minutes. Remove foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown. 

Garnish with fresh parsley and enjoy!

Tips for making the best vegetarian lasagna roll ups:

• Salt your pasta was liberally! Your pasta water should taste as salty as the sea, which means you’re going to need to add several large pinches of Kosher salt. Don’t worry about it being too much – most of the salt will be removed when you drain the water. But this is the only chance you have to season the pasta itself. Salting your pasta water will dramatically elevate the flavor of your pasta!
• Feel free to add cooked ground beef or turkey to the spaghetti sauce if you’d like to add a little meatiness to this dish! I prefer the vegetarian version but if you’ve got some serious meat-eaters in your life, feel free to add cooked ground beef or turkey right to the red pasta sauce. Then just follow the recipe directions as instructed below.
• Make a double batch and enjoy one tonight and freeze the other one for later! Cover the extra pan of uncooked lasagna well with plastic wrap or tin foil. Place covered lasagna into a 2 gallon freezer bag and seal, pushing out as much air as possible. The lasagna will stay good for up to 3 months in the freezer.
• When you’re ready to bake the frozen lasagna, preheat oven to 350 degrees. Cover lasagna with foil (if not already) and bake for about an hour, or until the red sauce is hot and bubbling. Then broil for 1-2 minutes to brown the cheese on top and enjoy!

If you loved this vegetarian dish, check out these other family favorites:

• Vegetarian One Skillet Enchiladas
• One Pot Mushroom Stroganoff
• Tuscan Chicken Alfredo
• Tomato & Garlic Bucatini
• Garlic Butter Pasta with Fresh Mozzarella

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