Oven-Baked Spinach Ricotta Lasagna Roll-Ups

Why You’ll Love This Recipe

• All the comfort of classic lasagna, but easier to portion, plate, and freeze.
• Spinach-ricotta filling stays creamy inside tender noodles with golden, bubbly cheese on top.
• Great for weeknights or guests: assemble ahead, then bake when you are ready.
• Family-friendly and flexible—add sausage, mushrooms, or swap in your favorite sauce.

Grocery List

• Produce: Garlic, fresh basil, lemon (optional for zest), frozen chopped spinach (or fresh baby spinach)
• Dairy: Whole-milk ricotta, shredded low-moisture mozzarella, Parmesan, eggs
• Pantry: Lasagna noodles, marinara sauce, extra-virgin olive oil, kosher salt, black pepper, ground nutmeg, crushed red pepper (optional), aluminum foil

Full Ingredients

For the spinach-ricotta filling

• 15 oz whole-milk ricotta
• 10 oz frozen chopped spinach, thawed and squeezed very dry (or 5 oz fresh baby spinach sautéed and cooled)
• 1 large egg
• 1 cup shredded low-moisture mozzarella
• 1/2 cup finely grated Parmesan
• 2 garlic cloves, finely minced or grated
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp lemon zest

For the sauce and assembly

• 12 dry lasagna noodles
• 3 cups marinara sauce (homemade or good-quality jarred)
• 1/2 cup water
• 1 tbsp extra-virgin olive oil
• Pinch crushed red pepper flakes (optional)

For topping and finish

• 1 1/2 cups shredded low-moisture mozzarella
• 1/4 cup finely grated Parmesan
• 1/2 cup loosely packed fresh basil leaves, torn
• 1–2 tsp extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Heat the oven and prepare noodles

Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add lasagna noodles and cook until very al dente, 6–7 minutes. You want them pliable but still firm so they hold up while rolling and baking. Drain and immediately lay the noodles out in a single layer on a lightly oiled baking sheet or parchment to prevent sticking.

Step 2: Make the spinach-ricotta filling

While the noodles cook, squeeze the thawed spinach in a clean towel until no liquid drips out; this prevents a watery filling. In a large bowl, stir together ricotta, spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, garlic, nutmeg, salt, pepper, and optional lemon zest until creamy and evenly combined.

Step 3: Mix and stage the sauce

In a bowl, stir marinara with 1/2 cup water and 1 tbsp olive oil (and a pinch of red pepper flakes if you like heat). Spread 1 1/2 cups of this thinned sauce over the bottom of a 9×13-inch baking dish to lightly coat the surface.

Step 4: Fill and roll

Working one noodle at a time, spread about 3 tablespoons (a generous 1/4 cup) of filling evenly over the noodle, leaving a 1/2-inch bare strip at one end. Roll up firmly from the filled end toward the bare strip so the seam seals. Repeat with all noodles to make 12 roll-ups.

Step 5: Arrange and sauce the roll-ups

Place the roll-ups seam-side down in the prepared baking dish. Spoon the remaining sauce over the tops, making sure each roll-up is well coated so the noodles do not dry out.

Step 6: Bake covered, then brown the cheese

Cover the dish tightly with foil (lightly oil or spray the underside to prevent sticking). Bake for 25 minutes. Remove the foil, top evenly with 1 1/2 cups mozzarella and 1/4 cup Parmesan, and return to the oven uncovered for 10–15 minutes, until the cheese is melted, browned in spots, and the sauce is bubbling around the edges. For extra color, broil on high for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the roll-ups rest for 10 minutes so the filling sets and slices neatly. Finish with torn basil and a light drizzle of olive oil. Serve hot with extra Parmesan at the table.

Pro Tips

• Dry equals creamy: Squeeze spinach very dry; excess moisture thins the filling and sauce.
• Prevent sticking: Lay drained noodles on oiled parchment and lightly oil the foil before covering the dish.
• Even filling: Scoop about 3 tablespoons filling per noodle for 12 consistent roll-ups.
• Sauce matters: Thinning the marinara with water keeps the roll-ups moist; it will reduce and thicken as it bakes.
• Make rolling easy: If noodles cool and get stiff, warm them briefly under hot water to soften before spreading the filling.

Variations

• Meat lover’s: Brown 8 oz Italian sausage, drain, and sprinkle over the filling before rolling.
• Mushroom-spinach: Sauté 8 oz finely chopped cremini mushrooms until browned and dry; fold into the filling.
• Pesto-basil: Swirl 2–3 tablespoons basil pesto into the ricotta mixture and garnish with extra pine nuts.

Storage & Make-Ahead

Assemble up to 24 hours ahead: Cover tightly and refrigerate; bake covered for 30 minutes, then uncover and bake 10–15 minutes (add 5 minutes to account for the chill). Leftovers keep 3–4 days refrigerated; reheat covered at 350°F (177°C) for 15–20 minutes or until hot. To freeze unbaked: Wrap the assembled dish well and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes to the covered bake. To freeze baked portions: Cool completely, wrap individual roll-ups, and freeze up to 2 months; reheat from frozen at 350°F (177°C) for 25–30 minutes, covered.

Nutrition (per serving)

Approximate: 560 calories; 33 g protein; 55 g carbohydrates; 25 g fat; 8 g saturated fat; 4 g fiber; 980 mg sodium. Values will vary based on brands and exact measurements.