Lasagna Roll-Ups
A comforting and indulgent twist on classic lasagna, Lasagna Roll-Ups are easy to make and perfect for family gatherings. Layered with ricotta, spinach, and marinara, this dish is both fun and satisfying.
Ingredients
For the Roll-Ups
- 9-12 pieces Lasagna Noodles Use no-boil noodles for a quicker option.
- 1 cup Ricotta Cheese Provides creaminess; swap for cottage cheese for a lighter version.
- 2 cups Fresh Spinach Feel free to use frozen spinach—just squeeze out excess moisture!
- 1.5 cups Shredded Mozzarella Cheese A must for that gooey, melty goodness.
- 1 cup Marinara Sauce Choose homemade for the freshest taste; jarred works too.
- 1/2 cup Grated Parmesan Cheese Adds depth; Pecorino Romano can be a fun substitution.
- 1 piece Egg Helps bind the filling; can be omitted for a vegan version.
- to taste Salt and Pepper The unsung heroes of flavor.
Instructions
Preparation
- Boil the Noodles: Begin by cooking the lasagna noodles according to package instructions until al dente. Drain and rinse them under cold water to stop the cooking process.
- Prepare the Filling: In a medium bowl, mix together the ricotta cheese, spinach, half of the mozzarella, Parmesan, and the egg. Season generously with salt and pepper.
Assembly and Baking
- Assemble the Roll-Ups: Lay each lasagna noodle flat. Spread about two tablespoons of the filling across the length of the noodle, then roll it tightly. Place the rolled noodle seam-side down in a baking dish.
- Add the Marinara Sauce: Once all the noodles are filled, pour the marinara sauce evenly over the roll-ups.
- Top with Cheese: Sprinkle the remaining mozzarella cheese on top.
- Bake: Preheat your oven to 375°F (190°C) and bake for 25 minutes, or until the cheese is melted and bubbly.
- Serve Hot: Let the roll-ups rest for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. You can also freeze before baking for up to 3 months.