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Baked Cheesy Spinach Lasagna Rolls

These Baked Cheesy Spinach Lasagna Rolls are a comforting, cheesy delight with creamy spinach filling and rich marinara sauce. Perfect for a cozy family dinner!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 9 noodles lasagna noodles cooked until al dente, then drained and cooled
  • 2 cups ricotta cheese provides a smooth, creamy base for the filling
  • 2 cups fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg binds the filling ingredients together
  • 2 cups marinara sauce use your favorite store-bought or homemade sauce
  • 1 teaspoon garlic powder infuses the filling with warm garlic flavor
  • 1 teaspoon onion powder rounds out the savory notes
  • salt and pepper to taste, enhances all the flavors
  • 1 tablespoon olive oil to lightly grease your baking dish

Instructions

Prepare the Noodles

  • Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles carefully and lay them flat on a clean kitchen towel or parchment paper to cool and prevent sticking.

Make the Filling

  • In a large mixing bowl, combine 2 cups ricotta cheese, 2 cups chopped fresh spinach, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated. The egg helps bind the filling so it stays inside the rolls during baking.

Assemble the Rolls

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with 1 tablespoon olive oil. Spread about 1/2 cup of marinara sauce evenly on the bottom of the dish. Take one lasagna noodle and spread a generous layer of the cheese and spinach filling over the entire noodle length. Carefully roll up the noodle from one end to the other and place seam-side down in the baking dish. Repeat with remaining noodles and filling.

Add Sauce and Cheese

  • Once all rolls are snugly placed in the dish, pour the remaining marinara sauce evenly over the top. Sprinkle a little extra mozzarella or Parmesan cheese on top for that golden, bubbly finish.

Bake to Perfection

  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and slightly browned. Let the rolls cool for 5 minutes before serving.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Measuring cups and spoons
  • Baking dish (9x13 inch)
  • Spatula or spoon
  • Knife and cutting board
  • Oven mitts

Notes

  • Make sure noodles are cooled and dry before filling to prevent tearing and help filling stick.
  • Feel free to swap spinach for kale or Swiss chard for different flavors and textures.
  • Leftovers keep well refrigerated for 3-4 days; reheat covered to retain moisture.
  • These rolls can be assembled ahead and refrigerated up to 24 hours before baking.
  • Freeze unbaked rolls tightly wrapped for up to 2 months; thaw overnight before baking.