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 ½ 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:
- One Pot Garlic Parmesan Spaghetti
- One Pot Mushroom Stroganoff
- Tuscan Chicken Alfredo
- Tomato & Garlic Bucatini
- Garlic Butter Pasta with Fresh Mozzarella
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Recipe
Spinach Lasagna Roll Ups
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!
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 9 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Italian/American
Ingredients
- 9 lasagna noodles
- 15 oz. ricotta cheese
- 16 oz. cottage cheese
- 8 oz. Monterey jack cheese, shredded
- 5 oz. Parmesan cheese, shredded
- 4 cloves garlic, minced
- 3 cups chopped fresh baby spinach
- 24 oz. (3 cups) spaghetti sauce
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, just until al dente. Be sure to salt your pasta water liberally!
- Drain noodles and use tongs to gently place on parchment or foil in a single layer to allow the noodles to cool and keep them from sticking together.
- In a large bowl combine ricotta, cottage cheese, ¾ of the Monterey jack, ½ the Parmesan, spinach, and garlic along with a couple large pinches of salt and pepper.
- Pour ½ of the sauce into the bottom of a baking dish.
- Divide cheesy filling mixture evenly between the noodles, spreading the mixture in an even layer across the surface of each noodle.
- Gently roll each noodle up and place roll ups seam side down in the sauce in the baking dish.
- Drizzle roll ups with remaining sauce.
- Sprinkle roll ups 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!
Notes
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!
Nutrition
- Serving Size:
- Calories: 443
- Sugar: 8.9 g
- Sodium: 900.6 mg
- Fat: 20.9 g
- Saturated Fat: 12.1 g
- Trans Fat: 0 g
- Carbohydrates: 34.4 g
- Fiber: 4.7 g
- Protein: 27.3 g
- Cholesterol: 63.9 mg
Keywords: vegetarian lasagna, lasagna rolls recipe, easy lasagna roll ups
Debbie
This was delicious! I used a box of frozen chopped spinach, thawed and pressed dry in place of the fresh spinach and substituted Mozzarella for the Monterey Jack (personal preference). I used Barilla Roasted Garlic sauce. This was an easy recipe to make and the flavors soooooo good. I made it the day before and refrigerated. Baked for closer to an hour & that worked out perfectly.
★★★★★
Boardsofyum
I used frozen spinach but kept everything else the same! Sooo good everyone in the family loved it!
★★★★★
Kelley vernon
Going to try it this weekend and use mozzarella and and sausage and beef to the sauce which is handmade and add fresh basil
★★★★★
Melissa
Thanks for sharing this recipe. My family was impressed by the flavor and I was surprised by how easy it was to put together. My boyfriend's favorite dish is lasagna & he couldn't stop complimenting. He did say he'd prefer the rolls to standard lasagna next time. I did add a mixture of beef & sausage to my sauce. I also used a spicy parmesan grated cheese.
We made extras to freeze, bread & fry the next day which came out amazing. We did some in the air fryer as well as deep fryer.
We topped with leftover sauce and parmesan cheese.
Both were extremely tasty and will definitely be rotated on the family menu.
★★★★★
Lily
Hey Kylie I want to use this recipe for Lent but Riccata cheese but I am lactose Intolerant so I wouldn't be able to use it. The cottage cottage cheese does not affect what can I use instead of the ricotta cheese.Anyway it sounds so yummy.
Kylie
Hi Lily! You could try using a vegan ricotta, cottage cheese, or even cream cheese in place of the ricotta cheese. Great question!
Kristin McGowan
Super easy,super good.
I did a homemade sauce. And added a little lean ground beef for my meat eaters and they loved it. Thank you so much for this meal 😁👌
Kylie
YUM! I bet that was delicious - homemade sauce is always best 🙂 So glad you enjoyed this recipe, Kristin! Thanks for leaving a review 🙂
Carrie
What size baking dish???
Kylie
You could use a classic 9x13 baking dish, but any size will work!
Gee
Going to make this tonight. I’m going to use Mozzarella instead of Monterey Jack. Let you know how it turns out
Kylie
Great idea, Gee! Mozzarella would work well in this recipe 🙂 Can't wait to hear what you think when you make them!
Deb
Easy to make on a weeknight and a favorite at our house.
★★★★★
Kylie Lato
Mmmmm these are one of our family's favorites too! A little extra work to roll them up but it's totally worth it!! Thanks for the feedback Debbie! 🙂
Jetal
I tried this recipe past weekend, it was super easy to make. Recipe was very easy to follow. It turned out really good, my family loved it. I will definitely be making it again.
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe - and even better yet, that your family did too! It's a fun departure from traditional lasagna 🙂 Thanks so much for leaving a review, Jetal - I really appreciate it!