Description
Delightful Lasagna Roll Ups filled with a savory spinach and cheese mixture, baked to bubbly perfection with marinara and mozzarella. This creative twist on classic lasagna offers individual rolls that are easy to serve and perfect for family dinners or gatherings.
Ingredients
Scale
Lasagna Roll Ups
- 12 uncooked lasagna noodles
- 1 (24 ounce) jar marinara sauce
- 16 ounces frozen spinach (thawed)
- 1 cup freshly grated parmesan cheese
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese, divided
- 1 large egg
- 1/2 teaspoon salt
- Pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
For Serving (Optional)
- Fresh basil, chopped
- Chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F and position the rack in the top third of the oven to ensure even baking and browning.
- Cook the Noodles: Boil a large pot of salted water and cook the lasagna noodles according to the package directions until al dente. Drain the noodles without rinsing and lay them flat on parchment paper or foil to cool and prevent sticking.
- Prepare the Baking Dish: Pour about 1 cup of marinara sauce into the bottom of a deep 9×13 inch casserole dish and spread it evenly to create a flavorful base for the roll ups.
- Make the Filling: Thoroughly squeeze excess water from the thawed spinach. In a mixing bowl, combine the spinach with parmesan, ricotta, 1 cup of mozzarella cheese, egg, salt, pepper, minced garlic, Italian seasoning, and dried oregano. Mix until well combined.
- Assemble the Roll Ups: If the noodles are damp, gently pat them dry. Spread approximately 1/3 cup of the spinach and cheese mixture over each noodle, then carefully roll each noodle up away from yourself. Place each roll seam side down into the prepared casserole dish.
- Add Sauce and Cheese: Spoon the remaining marinara sauce evenly over the roll ups and sprinkle with the remaining 2 cups of mozzarella cheese. Cover the dish with foil.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the filling is hot and bubbly. For a golden top, remove the foil in the last few minutes of baking and broil carefully until the cheese is browned.
- Serve: Allow the roll ups to rest for a few minutes once out of the oven. Garnish with freshly chopped parsley and/or basil and season with extra salt and pepper to taste before serving.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach to avoid watery filling.
- Don’t rinse the noodles after boiling to retain starch, which helps the cheese mixture stick.
- Rolling the noodles away from yourself helps keep the cheese inside and creates a neat roll.
- Optional herbs like fresh basil and parsley add a fresh, fragrant finish to the dish.
- Watch the cheese closely if broiling to prevent burning.
