Spinach and Ricotta Lasagna Roll-Ups

Name: Spinach and Ricotta Lasagna Roll-Ups
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 noodles (about 10 oz) (280 g) lasagna noodles, plus 2 extra in case of tearing; 1 tablespoon (18 g) kosher salt, for the pasta water; 1 tablespoon (15 ml) olive oil, for tossing the cooked noodles; 2 cups (15 oz) (425 g) whole-milk ricotta cheese, drained of any liquid; 10 oz package (280 g) frozen chopped spinach, thawed and squeezed very dry (about ¾ cup / 150 g after squeezing); 1 cup (4 oz) (115 g) shredded low-moisture mozzarella, freshly shredded if possible; ½ cup (50 g) Parmesan cheese, finely grated, plus 2 tablespoons (10 g) for topping; 1 large (50 g) large egg, lightly beaten; 2 cloves (6 g) garlic, finely grated or minced; 1 teaspoon (1 g) dried basil; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; ⅛ teaspoon (0.3 g) ground nutmeg, a pinch (optional); 3½ cups (about 28 oz) (830 ml) marinara sauce, jarred or homemade, at room temperature; 1½ cups (6 oz) (170 g) shredded low-moisture mozzarella, for topping; 2 tablespoons (8 g) fresh parsley or basil, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Tender lasagna noodles are spread with a creamy ricotta, spinach and mozzarella filling, rolled up, nestled in marinara and baked until bubbly. Easy to portion and perfect for a family dinner.

Prep: 35 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 25 min
Makes: 12 roll-ups (6 servings of 2)

Jump to recipe ♡ Save

Ingredients

6 servings

12 noodles (about 10 oz) (280 g) lasagna noodles, plus 2 extra in case of tearing
1 tablespoon (18 g) kosher salt, for the pasta water
1 tablespoon (15 ml) olive oil, for tossing the cooked noodles
For the filling
2 cups (15 oz) (425 g) whole-milk ricotta cheese, drained of any liquid
10 oz package (280 g) frozen chopped spinach, thawed and squeezed very dry (about ¾ cup / 150 g after squeezing)
1 cup (4 oz) (115 g) shredded low-moisture mozzarella, freshly shredded if possible
½ cup (50 g) Parmesan cheese, finely grated, plus 2 tablespoons (10 g) for topping
1 large (50 g) large egg, lightly beaten
2 cloves (6 g) garlic, finely grated or minced
1 teaspoon (1 g) dried basil
¾ teaspoon (4 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
⅛ teaspoon (0.3 g) ground nutmeg, a pinch (optional)
For assembly
3½ cups (about 28 oz) (830 ml) marinara sauce, jarred or homemade, at room temperature
1½ cups (6 oz) (170 g) shredded low-moisture mozzarella, for topping
2 tablespoons (8 g) fresh parsley or basil, chopped, for garnish (optional)

Equipment (7)

Large pot (6-8 quart / 6-8 L)
9×13-inch (23×33 cm) baking dish
Large mixing bowl
Colander
Rimmed baking sheet or clean countertop for laying out noodles
Aluminum foil
Spoon or small offset spatula

Steps

Before you start

Thaw the frozen spinach completely, then squeeze it very dry; extra water makes the filling runny.
Buy a box with at least 14 noodles, since a few usually tear while boiling.
Set the oven rack in the middle position and have a 9×13-inch baking dish ready.
Total time is about 85 minutes, including a 10-minute rest after baking.

1
Preheat and prepOven 375°F / 190°C
- Heat the oven to 375°F (190°C) with a rack in the middle.
- Spread 1 cup (240 ml) of the marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish.
+ Show details− Hide details
Ready when: Oven is fully preheated and the dish bottom is evenly coated with sauce.
2
Boil the noodles
- Bring a large pot of water to a rolling boil over high heat and add 1 tablespoon salt.
- Cook the noodles, stirring gently in the first minute so they don't stick, for 1 minute less than the package directions (usually 8 to 9 minutes).
+ Show details− Hide details
Ready when: Noodles are pliable and bend without cracking but still have a slight bite in the center.
Tip: Slightly underdone noodles finish softening in the oven; fully cooked ones turn mushy and tear.
3
Drain and cool noodles
- Drain in a colander and run briefly under cool water so they can be handled.
- Toss gently with the olive oil, then lay them flat in a single layer on a baking sheet or clean countertop.
- Discard any badly torn ones.
+ Show details− Hide details
Ready when: Noodles are cool enough to touch and no longer stick together.
Tip: Keep them from overlapping, or they will fuse together.
4
Squeeze the spinach
- Place the thawed spinach in a clean kitchen towel or fine-mesh sieve and squeeze hard over the sink, pressing out as much liquid as you can.
- Fluff it apart with a fork.
+ Show details− Hide details
Ready when: Only a few drops come out when you squeeze, and the spinach forms a crumbly ball.
5
Mix the filling
- In a large bowl, stir together the ricotta, squeezed spinach, 1 cup mozzarella, ½ cup Parmesan, egg, garlic, basil, ¾ teaspoon salt, pepper and nutmeg, if using, until evenly combined.
+ Show details− Hide details
Ready when: Filling is thick, scoopable and evenly green-flecked with no dry pockets of spinach.
Tip: The egg is raw, so taste only after baking, not before.
6
Fill the noodles
- Pat each noodle dry with a paper towel if wet.
- Spread about 3 tablespoons (¼ cup, 55 g) of filling in an even layer over each noodle, leaving ½ inch (1 cm) bare at one short end.
+ Show details− Hide details
Ready when: Each noodle has an even, thin layer of filling, and all 12 are filled.
Tip: A thin layer rolls tightly; too much filling squeezes out the ends.
7
Roll and arrange
- Starting at the filled short end, roll each noodle up snugly like a jelly roll.
- Place the rolls seam-side down and upright (spiral facing up) in the sauced baking dish, packed snugly in rows.
+ Show details− Hide details
Ready when: Rolls sit snugly side by side without unrolling.
8
Sauce and top
- Spoon the remaining 2½ cups (590 ml) marinara over the rolls, covering the noodles completely so they don't dry out.
- Sprinkle with 1½ cups mozzarella and the remaining 2 tablespoons Parmesan.
- Cover tightly with foil.
+ Show details− Hide details
Ready when: No bare noodle is exposed; the cheese covers the top evenly.
Tip: Spray the foil with nonstick spray to keep cheese from sticking.
9
Bake coveredOven 375°F / 190°C
- Bake covered at 375°F (190°C) for 25 minutes, until the sauce is bubbling around the edges.
+ Show details− Hide details
Ready when: Sauce bubbles at the edges of the dish.
10
Brown the cheeseOven 375°F / 190°C
- Remove the foil and bake 10 to 15 minutes more, until the cheese is melted and lightly golden in spots and the filling reaches 165°F (74°C) in the center of a roll.
+ Show details− Hide details
Ready when: Cheese is melted with golden spots and a thermometer in the center of a roll reads 165°F (74°C).
Tip: For deeper browning, broil on high for 1 to 2 minutes, watching constantly.
11
Rest and serve
- Let the dish rest 10 minutes so the sauce thickens and the rolls hold together when lifted.
- Sprinkle with chopped parsley or basil, if using, and serve 2 rolls per person with extra sauce from the dish.
+ Show details− Hide details
Ready when: Sauce no longer runs freely and rolls hold their shape when lifted.

Good to know

Tips

Squeezing the spinach dry is the most important step for a creamy, not watery, filling.
Use whole-milk ricotta and low-moisture mozzarella for the best texture and least liquid.
Pack the rolls snugly so they support each other and stay upright.
Make a half batch in an 8-inch square dish by using 6 noodles and halving all other ingredients (use 1 small egg or ½ beaten egg).

Make ahead

"Assemble through step 8 up to 24 hours ahead; cover tightly and refrigerate. Add 10 minutes to the covered baking time, since the dish starts cold. Or freeze unbaked (see storage)."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: freeze baked or unbaked, wrapped well, up to 3 months; thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes (baked) until hot throughout, or microwave single portions 2 to 3 minutes."

Substitutions

whole-milk ricotta cheese → small-curd cottage cheese, drained. Slightly tangier and less smooth; pulse briefly in a food processor for a creamier texture.
frozen chopped spinach → 10 oz (280 g) fresh baby spinach, wilted and squeezed dry. Cook in a dry pan until wilted, cool, squeeze dry and chop; it will yield about the same amount.
lasagna noodles → no-boil lasagna noodles, soaked in hot water 10 minutes. They are smaller and more brittle; handle gently and add 5 minutes to the covered bake.
marinara sauce → meat sauce or vodka sauce. Use the same quantity; meat sauce makes it heartier.