These Lasagna Roll Ups are filled with a spinach ricotta mixture that’s both flavorful and satisfying. Top them with a simple quick meat sauce, then bake them until bubbly for a special Italian night at home.
Easy Lasagna Roll Ups Recipe
To make this lasagna recipe, you’ll need a pasta cooker or large pot to cook the lasagna noodles. A three or four quart pot to make the meat sauce as well as a knife and chopping board for preparing the onion, garlic and parsley. Measuring cups and spoons, a cheese grater and a large spoon or ladle for pouring the sauce over the roll-ups and bottom of the baking dish. You’ll also need a 13 x 9 inch baking dish for baking.
How to Make the Best Lasagna Roll Ups Recipe
This recipe for spinach filled lasagna roll-ups is so simple to pull together and the family will love the combination with the easy meat sauce. One advantage of making lasagna in this way is, you could easily adapt it and divide it into two meals. Bake half of the recipe and freeze half for a future meal. To freeze roll-ups place onto a parchment lined sheet pan and into the freezer. Once frozen solid, package them and store frozen for up to 1 month, Thaw in the refrigerator prior to assembling with the sauce and baking.
- Ingredients you’ll need to make this recipe for homemade Lasagna Roll-Ups: 12 regular lasagna noodles (Not no-boil noodles) ground beef or Italian sausage or use a mixture with half of each, diced onion, olive oil, salt, garlic, jarred marinara sauce, (your favorite) spinach, ricotta, Parmesan cheese, prepared basil pesto, large eggs, red pepper flakes, shredded mozzarella cheese and chopped parsley for garnishing.
- Prepared basil pesto is a simple way to add extra flavor to the filling. It can be easily found in the Italian section of most any grocery store. Choose a brand that you know you already enjoy.
- It’s always a good idea to have extra cooked lasagna noodles on hand in the event one or more of them tear.
- After cooking the lasagna noodles. I find it helpful to remove them from the pasta water and lay flat on parchment paper in a single layer. When doing so, it stops the cooking and they cool slightly making them easier to handle. Plus, no sticking together.
- The meat sauce for this recipe is simple by design. As I mentioned above, you may choose to use half ground beef and half Italian sausage. You could also use ground chicken or turkey for the sauce.
- You could also omit the meat and use marinara sauce straight from the jar, if you’re in a hurry. The main thing is to choose a quality brand that you enjoy. A thicker sauce, not thinner works best.
- I used a blend of mozzarella cheese and provolone for this recipe. You may opt to use one or the other in the same amount, without any other adjustments needed.
- You can fully assemble this dish a day ahead, cover with plastic wrap and chill in the refrigerator. Allow 15 or 20 minutes on the counter to warm to room temperature prior to baking.
- Store leftover lasagna roll-ups in the refrigerator for up to 3 days. Reheat in the microwave in single serving portions.
More Southern Style Pasta Recipes to Make
Pasta is filling and inexpensive making it a winning choice in my kitchen. More family friendly pasta recipe you may like to try:
- Crockpot Pasta Casserole simmers while you go about your day.
- Chicken Bacon Ranch Pasta Salad can be served as a side dish or a main dish meal.
- Saucy Baked Penne Pasta can be assembled in advance then baked when you’re ready to eat.
- Creamy Pesto Chicken Pasta is a stovetop meal featuring tender chicken breasts and pasta.
- Cowboy Spaghetti packs a punch of flavor that everyone will love.
- Baked Lemon Pasta from The Pioneer Woman.
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Helpful Kitchen Items:
- 12 regular lasagna noodles cooked to al dente per package directions
- 1 lb ground beef or Italian sausage
- 1 small onion diced
- 2 Tbsp olive oil
- 1 tsp salt
- 3 cloves garlic minced
- 4 cups prepared marinara sauce (i.e. Four Cheese)
- 1 16 oz package frozen spinach thawed, squeeze dry
- 1 15 oz container ricotta cheese
- 3/4 cup grated Parmesan cheese, plus 2 Tbsp for top
- 1 Tbsp prepared basil pesto
- 1/2 tsp crushed red pepper flakes
- 1 large egg lightly beaten
- 3 cups shredded mozzarella cheese OR mozzarella provolone blend divided use
- 2 Tbsp chopped parsley
- Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper. Set aside.
- In a medium size pot, cook onion and ground beef (or sausage) in olive oil. Cook over medium-high heat until no pink remains. Add salt and garlic, cooking for 1 minute longer. Drain fat, add marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling)
- In a small mixing bowl blend together spinach, ricotta, 3/4 cup Parmesan cheese, basil pesto, red pepper flakes and beaten egg.
- To assemble: Spread each noodle with spinach-ricotta mixture. Sprinkle with one half of shredded cheese. (Divide 2 cups between rolls, reserving 1 cup for the top.) Starting at one end roll.
- Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side into the dish seam side down. Repeat until all noodles have been used, then ladle reserved sauce on top.
- Preheat oven to 375°F. Lay foil loosely on top and bake for 30 minutes. Uncover, sprinkle with reserved 1 cup shredded cheese and 2 Tbsp Parmesan cheese.
- Return to the oven and bake for an additional 15-20 minutes or until sauce is bubbly and cheese has browned.
- Let stand for 5 minutes, then serve garnished with chopped parsley, if desired.