Ricotta Spinach Lasagna Rolls (Printable)

Creamy ricotta, vibrant spinach, and pasta with fresh herbs baked in tomato sauce, topped with golden mozzarella.

# Components:

→ Pasta

01 - 8 lasagna noodles

→ Filling

02 - 1 ½ cups (375 g) ricotta cheese
03 - 1 cup (120 g) frozen spinach, thawed and well-drained
04 - ½ cup (50 g) grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh basil
07 - 1 garlic clove, minced
08 - ¼ teaspoon ground nutmeg
09 - Salt and black pepper, to taste

→ Sauce & Topping

10 - 2 cups (480 ml) marinara sauce
11 - 1 cup (110 g) shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat your oven to 375°F (190°C).
02 - Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean towel.
03 - In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, basil, minced garlic, nutmeg, salt, and black pepper. Mix until smooth and well incorporated.
04 - Spread ½ cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
05 - Arrange each cooked lasagna noodle and evenly distribute 2–3 tablespoons of the ricotta-spinach mixture over the surface of each noodle.
06 - Tightly roll each noodle and place them seam-side down in the prepared baking dish.
07 - Pour the remaining marinara sauce evenly over the top of the rolled noodles.
08 - Sprinkle shredded mozzarella cheese and the remaining grated Parmesan cheese over the sauce.
09 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
10 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Easily assembled in advance for busy evenings
  • Vegetarian comfort food perfect for the whole family
  • Uses everyday pantry and fridge staples
  • Crowd-pleasing cheesy results every single time
02 -
  • Vegetarian and protein-rich
  • Great way to sneak in greens for picky eaters
  • Perfect leftovers for lunch the next day
03 -
  • Let the noodles cool slightly before filling to prevent tearing and burning your hands
  • Do not rush squeezing the spinach dry or your filling may turn watery
  • Use generous dabs of filling and nestle each roll tightly together so they bake up creamy not dry

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