Lasagna Roll Ups
Highlighted under: Classic Comfort Cooking
Needed a way to use up the leftover lasagna noodles in my pantry, so I decided to make these delicious roll ups. They are surprisingly easy to assemble and pretty fun, too. Honestly, my family couldn't get enough of them, and I love how you can customize the filling based on what you have on hand. It's a great way to sneak in some extra veggies. Give it a try, you won't regret it!
It was one of those nights when I had a half-empty package of lasagna noodles. I knew I wanted something different, so I started rolling them up with ricotta, spinach, and a bit of mozzarella. Once everything was layered and tucked in, I was pleasantly surprised by how it turned out!
Next time, I might go for more sauce between the layers or even try different cheese combinations. The kids really enjoyed helping to fill and roll the noodles, which made dinner feel more like a fun project than a chore. Honestly, who knew dinner could be so interactive?
Why This Works So Well
- The cheese makes each bite creamy and satisfying
- You can use whatever veggies you have on hand
- It’s easier to serve than traditional lasagna
What to Know Before Making Lasagna Roll Ups
These roll ups are such a fun way to use up those lasagna noodles that are just sitting in your pantry. I like to think of this recipe as a little more versatile than traditional lasagna; you can really mix and match your fillings. Got some leftover mushrooms or zucchini? Throw them in! Just keep the ratios more or less the same.
Also, don’t worry too much about making everything look perfect. Some roll ups might come apart a bit while you’re cooking, and that’s okay! It’s all going to taste great in the end. Just make sure to keep an eye on them as they bake to get that lovely golden cheese on top.
Ingredients
For the Roll Ups
- 8 lasagna noodles
- 2 cups ricotta cheese
- 1 cup chopped fresh spinach
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Sauce
- 2 cups marinara sauce
- 1 teaspoon olive oil
Instructions
Cook the Noodles
Bring a large pot of salted water to a boil, then cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Prepare the Filling
In a bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. It should look creamy and inviting.
Assemble the Roll Ups
Spread about 2 tablespoons of the filling on each noodle, leaving a bit of space at the ends. Roll them up gently and place them seam-side down in a greased baking dish. You'll want to fit them snugly but not overcrowded.
Add the Sauce
Pour marinara sauce evenly over the roll ups, making sure all are coated. Sprinkle the remaining mozzarella on top, then drizzle a little olive oil to enhance the flavor.
Bake
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and bake for another 10 minutes, until bubbly and golden on top.
Serve and Enjoy
Once out of the oven, let it cool for a few minutes. Serve with some extra sauce on the side if you like. It’s a cozy, comforting meal that everyone will love.
Pro Tips
- Feel free to swap the spinach with other veggies like zucchini or mushrooms.
- You can prep these ahead of time and just bake them when you're ready to eat.
- If you're in a pinch, store-bought sauce works just fine.
How to Store Lasagna Roll Ups
If you find yourself with leftovers (which happens often, trust me), simply let them cool completely before storing. You can keep them in an airtight container in the fridge for about 3 to 4 days. When you're ready to enjoy them again, a quick spin in the microwave or a warm-up in the oven should do the trick.
For longer storage, I sometimes freeze them before baking. Just assemble everything, and instead of baking, cover the dish tightly with foil or plastic wrap. They can last in the freezer for about 2 to 3 months. When you're ready to eat, pop them directly into the oven without thawing; just add a little extra time to the baking.
Ways to Switch It Up
There’s so much freedom in this recipe! If you're not a big fan of spinach, you can easily use kale or even sautéed mushrooms. Sometimes I like to sneak in ricotta with herbs instead of using plain, and it gives a nice spin. Feel free to get creative with cheeses, too—throw in some goat cheese for a tangy touch or use all mozzarella if that's what you have.
For sauce, homemade marinara is lovely but don’t hesitate to use store-bought. Sometimes, if I'm in a rush, I grab a jar from the store and add a bit of Italian seasoning to jazz it up. Honestly, leftovers from other meals can also work at the bottom of the dish, just to use them up.
Questions About Recipes
→ Can I freeze lasagna roll ups?
Sure! They freeze really well. Just assemble them, cover tightly, and pop them in the freezer. Thaw before baking.
→ What can I use instead of ricotta?
Cottage cheese is a great substitute if you're in a pinch. I’ve done it before, and it turns out just fine!
→ How long do left-overs last?
They'll keep in the fridge for about 3 to 4 days. Honestly, I think they taste even better the next day!
→ Can I make these vegetarian?
Absolutely! Just skip meat if you add any, or load up on different veggies. You can't go wrong.
Lasagna Roll Ups
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Roll Ups
- 8 lasagna noodles
- 2 cups ricotta cheese
- 1 cup chopped fresh spinach
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Sauce
- 2 cups marinara sauce
- 1 teaspoon olive oil
How-To Steps
Bring a large pot of salted water to a boil, then cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. It should look creamy and inviting.
Spread about 2 tablespoons of the filling on each noodle, leaving a bit of space at the ends. Roll them up gently and place them seam-side down in a greased baking dish. You'll want to fit them snugly but not overcrowded.
Pour marinara sauce evenly over the roll ups, making sure all are coated. Sprinkle the remaining mozzarella on top, then drizzle a little olive oil to enhance the flavor.
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and bake for another 10 minutes, until bubbly and golden on top.
Once out of the oven, let it cool for a few minutes. Serve with some extra sauce on the side if you like. It’s a cozy, comforting meal that everyone will love.
Extra Tips
- Feel free to swap the spinach with other veggies like zucchini or mushrooms.
- You can prep these ahead of time and just bake them when you're ready to eat.
- If you're in a pinch, store-bought sauce works just fine.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 365 kcal
- Total Fat (g): 18.2 g
- Saturated Fat (g): 9.5 g
- Cholesterol (mg): 65 mg
- Sodium (mg): 721 mg
- Total Carbohydrates (g): 34.5 g
- Dietary Fiber (g): 2.3 g
- Sugars (g): 4.1 g
- Protein (g): 20.6 g