There’s something deeply satisfying about individual portions of a classic comfort food reimagined. These Spinach Lasagna Roll Ups transform layered lasagna into neat, handheld parcels that are perfect for weeknight dinners, potlucks, or a cozy Sunday meal. Each tender noodle is filled with a creamy spinach and ricotta mixture, rolled snugly, nestled in a bath of marinara, and topped with gooey part-skim mozzarella. The recipe below uses nine lasagna noodles and straightforward ingredients, and it comes together with clear, step-by-step directions so you can confidently make it the first time — and again soon after.

Why you’ll love these roll ups

Portion control made easy: Individual rolls mean even servings and attractive presentation.
Make-ahead friendly: Assemble ahead and bake when ready.
Simple ingredients: Pantry staples and a frozen bag of spinach deliver big flavor without fuss.
Customizable: Add cooked, diced chicken for extra protein or keep them purely vegetarian.

Ingredients

9 lasagna noodles
1 (10 ounce package) frozen chopped spinach, thawed and completely drained
1 (15 ounce container) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasoning
salt and fresh pepper
optional 1 chicken breast, cooked and diced
32 oz marinara sauce
9 Tablespoons part skim mozzarella cheese, shredded

Equipment

Large pot for cooking noodles
Colander and clean kitchen towels or paper towels for draining spinach
Large mixing bowl
Baking dish (about 9×13 inches works well)
Spoon or small spatula for spreading filling
Aluminum foil (optional, for covering while baking)

Prep and timing

Active time: 30–40 minutes
Bake time: 25–30 minutes
Total time: about 1 hour (including cooling and prep)

Flavor notes and substitutions

This version uses part-skim mozzarella to keep the finished dish melty without being overly rich. If you’d like a creamier interior, you can increase the ricotta slightly or stir in a few tablespoons of grated mozzarella into the filling. For a dairy-free alternative, swap ricotta and cheeses for well-seasoned plant-based ricotta and mozzarella alternatives and proceed the same way. Fresh garlic may be used in place of minced garlic for a brighter bite. If you opt for the optional cooked, diced chicken, stir it into the filling so each roll gets a little protein.

Step-by-step Directions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or sheets of parchment to cool so they don’t stick together.
While the noodles are cooking, prepare the spinach. Place the thawed frozen chopped spinach into a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. The spinach should be completely drained to prevent a watery filling.
In a large mixing bowl, combine the drained spinach, 1 (15 ounce container) ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/2 teaspoon minced garlic, and 1/2 teaspoon dried Italian seasoning. Season with salt and fresh cracked pepper to taste. If you are using the optional 1 chicken breast, cooked and diced, fold it into the mixture now so the pieces are evenly distributed.
Spoon enough of the 32 oz marinara sauce to lightly coat the bottom of your baking dish. Spread the sauce into an even layer so the roll ups will sit on it and not stick to the dish.
Lay one cooked lasagna noodle on a work surface. With a spoon or small spatula, spread roughly 1/6 to 1/5 cup of the spinach-ricotta filling evenly along the noodle, leaving a small border at both short ends to make rolling easier. Repeat with the remaining noodles and filling. If you have extra filling, save it to spoon over the top of the rolls inside the dish before baking.
Starting at one long end of a filled noodle, carefully roll it up into a tight spiral. Place each roll seam-side down in the prepared baking dish on top of the marinara sauce. Arrange the 9 roll ups in a single layer; they can sit close together but should not be stacked.
Pour any remaining marinara sauce over the assembled roll ups so they are evenly sauced. Sprinkle 9 Tablespoons part skim mozzarella cheese, shredded, evenly over the top of the roll ups.
Cover the baking dish with aluminum foil if you prefer a softer top, or leave uncovered for a lightly crisped cheese finish. Bake in the preheated oven for 25–30 minutes, until the sauce is bubbling and the cheese is melted. If you like a golden top, remove the foil for the last 5 minutes of baking.
Remove the dish from the oven and let the roll ups rest for 5 minutes before serving. This short rest helps the filling set so the rolls hold together when plated.

Serving suggestions

Serve the Spinach Lasagna Roll Ups with a crisp green salad and a sprinkling of extra grated Parmesan. A side of garlic bread or a simple sauté of seasonal vegetables completes the meal. Leftovers store well in the refrigerator for 3–4 days and can be reheated covered in the oven or in the microwave until warmed through.

Make-ahead tips

Assemble the roll ups up to the point of adding sauce and cheese, then cover and refrigerate for up to 24 hours. When ready to bake, top with sauce and cheese and add a few extra minutes to the bake time if starting from chilled.
Freeze fully assembled roll ups in a freezer-safe dish. Freeze uncovered for a couple of hours, then wrap tightly with foil and plastic wrap for up to 2 months. Bake from frozen at 375°F, covered, for about 40–50 minutes, then uncover to brown the cheese for 5–10 minutes.

Notes on textures and balance

The key to great Spinach Lasagna Roll Ups is moisture control. Be sure the spinach is thoroughly drained and squeeze out excess water to avoid a soggy filling. Cooking the noodles to al dente keeps them tender but not mushy after baking. The egg in the filling helps bind everything so each roll slices cleanly and holds its shape.

Nutrition pointers

Using part-skim mozzarella and controlling the amount of added cheese keeps the dish balanced. Adding the optional cooked, diced chicken increases the protein per serving and makes the roll ups more filling. For a lower-sodium version, choose a low-sodium marinara and reduce the added salt to taste.

Final thoughts

These Spinach Lasagna Roll Ups are an approachable and attractive twist on a beloved classic. With just nine noodles and a handful of pantry and fridge staples, you’ll have an elegant-looking meal that tastes like a treat. The recipe adapts well to changes — toss in some herbs, add diced chicken, or swap cheeses — but the basic formula works wonderfully as written. Enjoy the satisfying assembly process and the delicious payoff when you uncover a bubbling dish of perfectly portioned roll ups.