Spinach Lasagna Rolls
Cheesy spinach-stuffed lasagna rolls baked in marinara for a comforting, family-friendly meal.
Equipment
- 9 x 13-inch baking dish
- Large Pot
- Colander
- wax paper or baking sheet
- Medium Mixing Bowl
- Spatula or spoon
- steamer basket or skillet
Ingredients
- 1 package lasagna noodles
- 32 oz ricotta cheese
- 4 cups fresh spinach
- 2 eggs
- 1/4 cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese divided
- 24 oz marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente; drain and lay noodles flat on wax paper or a sheet to cool and prevent sticking.
- Steam the spinach until wilted (or sauté briefly); squeeze out excess liquid and finely chop.
- In a medium bowl, stir together the ricotta, chopped spinach, eggs, Parmesan, garlic powder, salt, pepper, and 1 cup of the shredded mozzarella until evenly combined.
- Spoon 1 cup of marinara sauce into the bottom of a 9 x 13 baking dish and spread into an even layer.
- Spread about 1/4-inch of the ricotta mixture evenly over each cooled noodle, then gently roll up each noodle and place seam-side down in the prepared baking dish.
- Spoon remaining marinara sauce over the rolls and sprinkle with the remaining 1/2 cup of shredded mozzarella (or remaining portion of the 1 1/2 cups).
- Bake, uncovered, for 35–40 minutes until the cheese is melted and bubbly and the sauce is hot; remove and let rest a few minutes before serving.
Notes
- Use fresh or thawed spinach; squeeze well to remove excess water.
- Arrange noodles seam-side down to keep rolls intact while baking.
- For easier rolling, work with one noodle at a time.
- Leftovers can be refrigerated and reheated in the oven until warmed through.