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Homemade Spinach Artichoke Lasagna Roll-ups photo

Spinach Artichoke Lasagna Roll-ups

Cheesy spinach and artichoke–filled lasagna noodles rolled and baked in marinara for an easy comfort dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Equipment

  • 9 x 12 inch baking dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spatula or spoon
  • Aluminum Foil

Ingredients
  

  • 2 cups marinara sauce homemade or jarred, plus more for serving
  • 8 lasagna noodles uncooked, wheat or gluten-free
  • 5 oz frozen chopped spinach thawed and squeezed well (about 1/2 cup squeezed)
  • 5 oz canned artichoke hearts drained and finely chopped
  • 15 oz part-skim ricotta cheese I like Polly-O
  • 1/2 cup Parmesan cheese grated
  • 1 clove garlic minced
  • 1 large egg
  • kosher salt to taste (use 1/2 teaspoon in filling as directed)
  • freshly ground black pepper to taste
  • 1/2 cup part-skim mozzarella shredded, plus 1 tbsp per roll for topping
  • fresh parsley optional, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9 x 12 inch baking dish.
  • Cook the lasagna noodles according to package directions until al dente, then drain in a colander and lay noodles flat on a work surface or clean towel.
  • In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, ricotta, grated Parmesan, minced garlic, large egg, 1/2 teaspoon kosher salt, and a few grinds of black pepper; stir until evenly mixed.
  • Working with one noodle at a time, spread about 1/3 cup of the spinach–artichoke filling in an even layer over the noodle, leaving a small border at the edges. Roll the noodle tightly from one end to the other and place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
  • Spoon the remaining marinara sauce over the assembled roll-ups and sprinkle approximately 1 tablespoon shredded mozzarella on top of each roll.
  • Cover the dish with foil and bake for 40 minutes, until heated through and the cheeses have melted. Remove foil for the last few minutes if you want the tops slightly browned.
  • To serve, spoon additional marinara on plates if desired and place roll-ups on top. Garnish with chopped parsley, if using.

Notes

  • You can prepare the roll-ups ahead and refrigerate covered for up to 1 day before baking.
  • To freeze before baking, cover the dish tightly and freeze; thaw overnight in the refrigerator before baking.
  • Cooked leftovers keep in the refrigerator for up to 4 days.
  • Cooked roll-ups can be frozen for up to 3 months.