While I love a good lasagna, I do not always have the time or energy to make a full lasagna--plus we are a small family. With an effort to incorporate a few more meatless recipes into our rotation, I wanted to make these super easy and delicious spinach lasagna roll ups. Unlike traditional lasagna, these individual serving lasagna rolls are really simple to make, and are an easy weeknight recipe. These can be made ahead and even frozen!
Frozen spinach lasagna rolls
One thing that makes this recipe even simpler than most is the use of frozen spinach. This recipe has minimal chopping (just to garlic cloves) and the use of frozen spinach makes this a super simple weeknight recipe. Simply thaw and drain your spinach and add to the filling. One 12oz pack of frozen spinach is equal to about 1.5 pounds of fresh spinach. Saute your fresh spinach with a little oil, a pinch of salt, and the garlic, let it cool, and drain it before incorporating.
Spinach lasagna rolls with meat
While this recipe was intended for my meatless friends, you can easily customize this many different ways. While you can use cooked ground beef, I would opt for crumbled Italian sausage. If you want an easy to make Homemade Italian Turkey Sausage, check out my recipe. Add 0.5-1 pounds of meat to your spinach lasagna roll ups filling. Cook time remains the same.
No egg lasagna roll ups
Typically I add egg to my ricotta which is up for the debate in the lasagna community. I like adding it to thicken it up and bind the mixture together. If you are looking to go full vegetarian, you can use your preferred egg substitute or strain the ricotta to thicken it. If you omit it, you may add a little extra mozzarella to bind it more.
Freezing spinach lasagna rolls
This spinach lasagna roll ups recipe freezes amazingly. To freeze the whole dish, Cover lasagna roll ups tightly with plastic wrap, then aluminum foil. To bake from frozen, remove plastic wrap, cover and bake for 45 minutes. Uncover and bake for an additional 20 minutes, or until completely cooked through.
You can also freeze these rolls individually. Skip the sauce and freeze on a baking sheet until frozen through. Transfer the lasagna rolls to a freezer bag and store up to three months in the freezer. Let thaw over night and bake as directed if fresh.
- 12 lasagna noodles (I use whole wheat)
- 12 oz frozen spinach, thawed and squeezed to release any moisture
- 2 cups part-skim ricotta
- 1 oz. parmesan (freshly grated preferred)
- 1.5 cups part skim mozzarella, divided
- 1 egg
- 2 garlic cloves, minced
- pinch of nutmeg
- 1 tbsp Italian Seasoning
- 2 tbsp fresh parsley (or 1 tbsp dried)
- 1/2 tsp kosher salt
- 2.5 cups marinara
- optional: pinch of red pepper flakes
- Boil lasagna noodles in salted water as directed in the package. I always boil a few extra because at least one or two noddles end of breaking for me.
- Drain and squeeze spinach to get as much liquid as possible out.
- Combine spinach, ricotta, parmesan, 1/2 cup mozzarella, egg, Italian seasoning, garlic, parsley, nutmeg, kosher salt and optional red pepper flakes in a bowl.
- Once lasagna noodles are cooked, drain and set aside until they are cool enough to handle.
- Scoop three tbsp of cheese mixture onto each noodle.
- Spread the mixture evenly over the noodle and roll. Continue the process until all 12 lasagna roll ups are assembled.
- Lightly greasea casserole dish with your preferred cooking spray and spread 1 cup of marinara onto the bottom of the dish.
- Place each lasagna roll up, seam side down, into the dish. Cover with remaining marinara and top with remaining mozzarella.
- Bake at 350° F for 35 minutes or until cheese is melted and golden. Optional: I like to finish mine with a light broil to get cheese extra bubbly.
*nutritional facts DO NOT include marinara because there are so many varieties and recipes
Serving Size:1 lasagna roll up
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 36mgSodium: 272mgCarbohydrates: 23gFiber: 4gSugar: 1gProtein: 14g