Spinach Artichoke Lasagna Roll-ups

These Spinach Artichoke Lasagna Roll-ups are creamy, cheesy, and perfectly portioned—everything you love about a classic spinach-artichoke dip transformed into a cozy pasta bake. They’re easy enough for a weeknight but pretty enough for guests. The filling is bright with spinach and tender artichoke, bound together with ricotta, Parmesan, garlic, and an egg to set everything as it bakes. A simple marinara cradle keeps the noodles saucy while the mozzarella gets gooey on top. Make a double batch for leftovers—these reheat beautifully and taste just as comforting the next day.

Why you’ll love these roll-ups

If you adore layered lasagna but want something more playful and portable, these Spinach Artichoke Lasagna Roll-ups hit the mark. Each roll-up is a perfect individual serving, easy to plate, and great for portion control. They also let the creamy filling shine without getting lost between sheets of pasta. Using frozen chopped spinach keeps the prep quick, while canned artichoke hearts add a tender, slightly tangy pop. The result is rich but balanced—cheesy, garlicky, and saucy.

Ingredients

• 2 cups homemade marinara sauce (or jarred), plus more for serving
• 8 uncooked lasagna noodles, wheat or gluten-free
• 5 oz package frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
• 5 ounces canned artichoke hearts, drained and chopped fine
• 15 oz part skim ricotta cheese, I like Polly-o
• 1/2 cup grated Parmesan cheese
• 1 clove minced garlic
• 1 large egg
• kosher salt and fresh pepper
• 1/2 cup part-skim mozzarella cheese, shredded
• optional parsley for garnish

Equipment

• Large pot for boiling noodles
• 9×13-inch baking dish or similar
• Mixing bowl and spoon or spatula
• Colander or clean kitchen towel for squeezing spinach
• Knife and cutting board

Prep tips before you start

• Preheat your oven and have a 9×13-inch baking dish ready. A glass or ceramic dish works great for even heating.
• Thaw the frozen spinach and squeeze it as dry as possible. Excess water will make the filling runny and dilute the flavor.
• Drain and finely chop the canned artichoke hearts so they distribute evenly through the filling.
• Use a good-quality marinara—homemade adds bright tomato flavor, but a jarred sauce works perfectly in a pinch.

Step-by-step directions

The following directions follow the ingredient list and lead you through assembling and baking the roll-ups in a clear, orderly way.

1. Preheat the oven to 375°F (190°C). While the oven warms, pour 2 cups of marinara sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. Set the dish aside so the sauce is ready when the roll-ups go in.
2. Bring a large pot of salted water to a boil. Add the 8 uncooked lasagna noodles and cook according to the package instructions until al dente. Avoid overcooking—they should still hold their shape when rolled. Drain the noodles carefully and lay them out flat on a clean surface or a lightly oiled baking sheet so they don’t stick together.
3. While the noodles cook, prepare the filling. Take the thawed frozen chopped spinach and squeeze out as much liquid as you can using a clean kitchen towel or a fine-mesh sieve; you should end up with about 1/2 cup squeezed spinach. Place the squeezed spinach into a mixing bowl.
4. Add the 5 ounces of finely chopped, drained canned artichoke hearts to the bowl with the spinach.
5. To the same bowl, add the 15 oz part skim ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 clove minced garlic. Break up the ricotta with a spoon or spatula so it blends smoothly with the other ingredients.
6. Crack the 1 large egg into the bowl with the cheeses and vegetables. Season with a pinch of kosher salt and a few grinds of fresh pepper. Stir everything until the mixture is homogenous and holds together well—this is your filling. Taste and adjust the seasoning with a bit more salt or pepper if needed.
7. Scoop about 1/3 to 1/2 cup of the ricotta-spinach-artichoke filling onto the end of each lasagna noodle that will form the roll-up. Spread the filling into a uniform layer, leaving a 1/2-inch border on the far edge so the filling doesn’t squeeze out when you roll.
8. Starting from the filled edge, gently roll each noodle up into a neat cylinder. Place each roll seam-side down in the baking dish on top of the marinara sauce. Arrange them snugly in one layer; you should fit all 8 roll-ups in most 9×13-inch dishes. If your dish is a bit smaller, you can overlap carefully or use two smaller dishes.
9. Spoon any leftover filling between the roll-ups or spread it over the tops if there’s a little extra. Pour a few spoonfuls of the reserved marinara over each roll to keep them saucy and to prevent the noodles from drying out.
10. Sprinkle the 1/2 cup part-skim shredded mozzarella cheese evenly over the assembled roll-ups. This topping will melt and form a golden, bubbly layer as the rolls bake.
11. Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is melted and lightly golden and the sauce is bubbling around the edges.
12. When the roll-ups are done, remove the dish from the oven and let it rest for 5 minutes. This short rest helps the filling set and makes the roll-ups easier to serve without falling apart.
13. Serve warm. Add additional marinara sauce on the plate if you like extra sauciness. Garnish with optional chopped parsley for a fresh touch and an extra sprinkle of grated Parmesan if desired.

Serving suggestions

These Spinach Artichoke Lasagna Roll-ups pair beautifully with a simple side salad—try peppery arugula dressed with lemon and olive oil—or a crisp green vegetable like roasted broccoli. For a heartier meal, serve with garlic bread or a warm baguette to mop up extra sauce. Leftovers reheat well in a covered dish at 350°F (175°C) for 15–20 minutes, or in the microwave for a quicker option.

Make-ahead and storage

• To make ahead: Assemble the roll-ups, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you’re ready, bake as directed, adding an extra 5–10 minutes if baking straight from chilled.
• To freeze: Freeze assembled roll-ups in a freezer-safe dish, covered tightly with foil, for up to 2 months. Thaw overnight in the refrigerator before baking, then bake as directed, adding 10–15 minutes to the covered baking time if still chilled.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for success

• Don’t skip squeezing the spinach. Excess moisture will make the filling loose and watery.
• Finely chop the artichoke hearts so each bite has even texture and flavor distribution.
• Use part-skim cheeses as listed to keep the filling creamy without being overly greasy.
• If you prefer a firmer filling, add an extra egg white or a tablespoon of finely ground breadcrumbs—only if you have it on hand. The recipe as written, however, sets nicely with the single large egg.
• If your noodles stick together after boiling, gently separate them under cool running water and lay them flat on a lightly oiled surface to prevent tearing when you roll.

Variations to try

• For a lemony lift: Stir 1 teaspoon of lemon zest into the filling for brightness.
• For a nuttier edge: Add 2 tablespoons of finely chopped toasted pine nuts into the filling for texture.
• For extra green: Stir in a handful of fresh baby spinach (finely chopped) to the filling in addition to the thawed spinach for more fresh flavor.
• For a meat twist: Brown 6–8 ounces of a halal-ground turkey or chicken with garlic and onion, cool, and fold into the filling for added protein.

Final thoughts

These Spinach Artichoke Lasagna Roll-ups are proof that comforting, shareable food can also feel elegant and well-balanced. The filling is rich without being heavy, and the format turns a classic into something playful and practical. Whether you’re cooking for a family dinner, feeding a small gathering, or prepping meals for the week, these roll-ups are versatile and satisfying. Enjoy them hot from the oven with a sprinkle of parsley and a generous spoonful of extra marinara.

Happy cooking—and if you give this recipe a try, take note of which variation you loved most. These roll-ups are a great canvas for personalization, so once you’ve mastered the base, you can confidently make them your own.