Lasagna Roll Ups

Ingredients

• 12uncooked lasagna noodles
• 680 g (24 oz)marinara sauce
• 454 g (16 oz)frozen spinach, thawed
• 100 g (1 cup)freshly grated Parmesan cheese
• 425 g (15 oz)ricotta cheese
• 340 g (3 cups), dividedmozzarella cheese
• 1 largeegg
• ½ teaspoonsalt
• to tastepepper
• 4 cloves, mincedgarlic
• 1 teaspoonItalian seasoning
• ½ teaspoondried oregano
• to tastefresh basil and chopped parsley, optional, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F) and position the rack in the top third.

2. 2

   Cook the noodles

   Bring a large pot of salted water to the boil and cook the lasagna noodles al dente, following the packet directions. Drain without rinsing. Once cool enough to handle, lay them flat beside one another, without overlapping, on parchment paper or foil.

3. 3

   Sauce the dish

   Spread about 240 ml (1 cup) of the marinara sauce in an even layer across the bottom of a deep 23 × 33 cm (9 × 13 inch) casserole dish.

4. 4

   Mix the filling

   Thaw the spinach and squeeze out the water thoroughly. Put it in a bowl with the Parmesan, ricotta, 115 g (1 cup) of the mozzarella, egg, salt, pepper, garlic, Italian seasoning and oregano, then stir to combine.

5. 5

   Fill and roll

   If the noodles are wet, pat them dry with kitchen paper. Spread about 80 ml (⅓ cup) of the spinach and cheese mixture over each noodle, then roll it up. Place each roll in the casserole dish seam-side down and repeat with the remaining noodles.

6. 6

   Bake the roll ups

   Spoon the remaining marinara over the rolls and scatter the rest of the mozzarella on top. Cover with foil and bake for 30–35 minutes, until hot and bubbling. For browned cheese, remove the foil for the final few minutes and watch it carefully.

7. 7

   Rest and serve

   Leave the dish to rest for a few minutes. Serve with chopped parsley and/or basil, and add extra salt and pepper if needed.

What are lasagna roll ups?

Lasagna roll ups are a baked pasta dish in which individual lasagna sheets are filled, rolled and arranged in sauce. This American-style take keeps the familiar combination of marinara, spinach and cheese, but serves it in distinct portions.

The ricotta and Parmesan make a savoury filling, while mozzarella melts over the top. Rolling the noodles gives each portion a generous layer of filling without building a stack of pasta sheets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 19g protein, 29g carbs, 14g fat.

The noodles and marinara provide most of the carbohydrates, while ricotta, mozzarella and Parmesan contribute much of the fat and protein. Pair a roll up with a green salad or vegetables for a more balanced plate.

Why the cheese and spinach work

Three cheeses: Ricotta gives the filling its soft, creamy base, Parmesan adds a savoury edge and mozzarella melts into a stretchy topping. Keep the mozzarella divided as directed so some goes into the filling and the rest covers the rolls.

Spinach: Thawed frozen spinach is convenient here, but it holds a lot of water. Squeezing it thoroughly helps keep the filling from becoming loose.

Getting the noodles ready

Al dente pasta: Cook the sheets until tender but still firm enough to lift and roll. They continue cooking in the sauce in the oven, so avoid taking them past al dente.

Flat sheets: Lay the drained noodles side by side rather than in a pile, which can make them stick together. Pat away excess moisture before spreading on the filling.

Rolling without a mess

Even filling: Spread roughly ⅓ cup of the mixture over each noodle, leaving it evenly distributed so the roll holds together. If the filling is difficult to spread, work gently to avoid tearing the pasta.

Seam side down: Set each roll with its seam against the base of the dish. This helps the rolls stay closed as they bake.

Baking and checking doneness

Covered bake: Keep the casserole covered for the 30–35 minute bake so the sauce heats through and the cheese melts without drying out. Look for bubbling sauce and a hot centre.

Browning: The foil can come off for a few minutes at the end if you want more colour on the mozzarella. Keep an eye on it, as the cheese can brown quickly.

Serving the roll ups

Fresh herbs: Chopped parsley, basil or both add a fresh finish against the rich cheese and tomato sauce. Add them after baking, just before serving.

On the side: Serve with a green salad or steamed vegetables for a lighter contrast, or add garlic bread when you want a more filling meal.

Recipe notes & tips

• Squeeze the thawed spinach firmly to remove as much water as possible.
• Cook the noodles only to al dente so they remain easy to roll.
• Arrange the cooked noodles flat and separate to help prevent sticking.
• Spread the filling in an even layer for rolls that cook consistently.
• Keep the casserole covered for most of the baking time, then uncover briefly if you want browned cheese.
• Let the dish rest for a few minutes before serving so the rolls are easier to lift.

Variations

• Add red pepper flakes: Stir a pinch into the filling for a little heat.
• Use fresh spinach: Cook it until wilted, then cool and squeeze it dry before mixing.
• Add mushrooms: Cook chopped mushrooms until tender and mix them into the filling.
• Try a different herb: Use extra basil in place of some of the dried Italian seasoning.
• Make it meatier: Add cooked, crumbled sausage to the marinara sauce.

Common mistakes to avoid

• Wet spinach: The filling can turn watery; squeeze the thawed spinach thoroughly.
• Overcooked noodles: Soft sheets may tear when rolled; stop cooking at al dente.
• Stacked noodles: They can stick together; lay them flat without overlapping.
• Loose rolls: The filling may spill out; spread it evenly and place each roll seam-side down.
• Uncovered baking: The pasta can dry out; cover the dish with foil for the main bake.
• Unwatched browning: The cheese can darken quickly; check it closely if you remove the foil.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a covered ovenproof dish until hot throughout, or microwave individual portions.

Frequently asked questions