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Spinach Lasagna Rollups have all of the same flavors of a vegetarian lasagna, in easy-to-make and easy-to-serve portions.
I could happily eat pasta any day of the week, and lasagna is one of my all-time favorite dishes. These Spinach Lasagna Rollups are a great alternative when the craving for lasagna strikes – but you want smaller portions.
We also went meatless with this lasagna rollups recipe – but you can easily adapt this recipe by adding ground beef to the cheesy filling if you’d like.
This recipe makes twenty rollups (two or three rollups per portion, depending on how hungry you are) – using up a full box of lasagna noodles. But it’s easy enough to cut the quantities in half for a small crowd.
How do you make Spinach Lasagna Rollups?
You’ll start by cooking your lasagna noodles in salted, boiling water for about eight minutes – just long enough for the noodles to be soft enough to roll, but not fully cooked through.
Lay each noodle out on your counter, then use a pasty bag to squeeze a delicious spinach-ricotta filling along the length of each noodle.
Smooth the filling to the edges of each noodle, then roll-up into a pinwheel and place seam-side down in a baking dish with tomato sauce in the bottom.
Line the pan with the Spinach Lasagna Rollups, then spoon more sauce over the top. Sprinkle with Parmesan and mozzarella cheeses and bake until cooked through. If you’d like, you can broil the tops for a minute or so to brown and caramelize the tops.
How do I serve Spinach Lasagna Rollups?
How do I reheat any leftovers?
These Spinach Lasagna Rollups reheat nicely in the microwave, but you can also cover the baking pan with foil and reheat in a warm oven.
You may enjoy these other lasagna recipes:
- Bacon Cheeseburger Lasagna
- White Lasagna Chicken Rollups
- Classic Lasagna
- Italian Cold Cut Lasagna Rollups
- Mexican Lasagna with White Sauce
1 one-pound box dry lasagna noodles (20 count)
2 tablespoons extra virgin olive oil
1 cup onion, diced small
1 tablespoon minced garlic
1 pound baby spinach
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 32-ounce tub whole milk ricotta cheese
3 whole eggs
3 cups shredded mozzarella cheese, divided
1 cup Romano cheese, freshly grated
1 quart tomato sauce (see our homemade sauce recipe here or your favorite brand), divided
¼ cup Parmesan cheese, freshly grated
Place a large pot of water on to boil and once boiling, salt the water with about a teaspoon of kosher salt.
Add the lasagna noodles one by one, making sure they don’t stick to each other. Be very gentle as you add and separate. I used long handle tongs to make sure they didn’t stick.
Boil gently for eight minutes, then gently pour into a colander to drain. Fill the pot back up with cold water and gently slide the noodles into the cold water. Gently drain again then back into more cold water. Hold there in the cold water for now so they don’t stick to each other.
In a very large skillet, heat oil over medium heat and add onions and garlic and saute for five minutes.
Add spinach, salt and pepper and toss and cook for five more minutes.
Pour spinach mixture into a strainer and strain out all liquid, pressing the spinach into the strainer to squeeze out as much liquid as possible. Set aside.
In a large bowl, mix ricotta, eggs, one cup of mozzarella and all of the Romano.
Squeeze the spinach one last time and pour onto your cutting board and run the knife through a few times one way then the other to break up the stems and any large pieces.
Place the chopped cooked spinach mixture into the bowl with the cheese and stir to combine.
Preheat the oven to 350 degrees F.
Spray a standard sheet tray (12 ½ X 17 ½) with kitchen pan spray.
Spread 1 ½ cups of the sauce over the bottom of the pan.
Drain the lasagna noodles and lay out on your counter side by side.
Fill a large pastry bag with the end cut off with some of the filling and begin squeezing out onto the noodles. Keep filling and squeezing to use up all of the filling evenly over the 20 noodles. You could also just spoon the filling over the noodles.
Use an off-set spatula to spread the filling, leaving a half inch gap at one end.
Roll each one loosely ending on the gap at the end, seam down. Then lift onto the prepared sheet tray, lining them up four across by five rows.
Spoon over the remaining sauce dividing across all 20.
Sprinkle over the Parmesan then the remaining two cups of mozzarella.
At this point, you may see liquid on the bottom of the sheet tray as the filling weeps a little. Don’t worry about that, the noodles will absorb any sauce and liquid on the pan bottom as they bake.
Bake uncovered for 35-45 minutes or until a probe thermometer inserted into the center of one, reads 160 degrees F.
Place under the broiler for a minute or so to brown the tops and serve.
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