Spinach & Ricotta Lasagna Roll-Ups (Easy Classic Italian Dinner)
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If you love comforting, old-fashioned Italian recipes that feel special but are simple enough for a weeknight, these Spinach & Ricotta Lasagna Rollups are for you.
This vintage recipe turns classic lasagna into elegant little rolls that are easy to serve, perfectly portioned, and incredibly satisfying. Filled with creamy ricotta, Parmesan, and fresh spinach, then baked in marinara sauce until bubbly, this dish is both nostalgic and timeless.
It’s one of those recipes that feels like it came straight from Grandma’s kitchen. It’s cozy, reliable, and always a crowd-pleaser.
Why You’ll Love These Lasagna Roll-Ups
- Perfect individual portions
- Easier than layering traditional lasagna
- Freezer-friendly and great for meal prep
- Classic Italian flavors with minimal ingredients
- A beautiful presentation for guests
Ingredients You’ll Need
- 8 lasagna noodles, cooked
- 2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups chopped fresh spinach
- 1 jar (15–15¼ oz) marinara sauce
How to Make Spinach & Ricotta Lasagna Roll-Ups
Step by Step Instructions
- Cook the lasagna noodles according to package directions until al dente in boiling water (salt well). Drain well in a colander, and lay flat on parchment or foil to prevent them from sticking together.
- Mix the filling: In a large bowl, combine ricotta cheese, Parmesan cheese, and chopped spinach. Stir until well blended.
- Assemble the rolls: Spread about 1/4 cup of the cheese mixture across the noodles, dividing evenly. Roll each noodle up jellyroll-style.
- Prepare the baking dish: Spread 1 cup of marinara sauce in the bottom of a 13×9-inch baking dish.
- Arrange the rolls: Place lasagna rolls seam-side down in the sauce.
- Top and bake: Spoon remaining sauce over the rolls. Cover with foil and bake at 375°F for 30 minutes, or until hot and bubbly.
- Serve warm and enjoy! To make them extra special, sprinkle with dried herbs such as Italian blend or oregano, fresh herbs and a drizzle of olive oil.
Storage Instructions
Let leftovers cool completely. Transfer to an airtight container (preferably glass so the marinara sauce doesn’t stain). Store in the fridge. Rewarm in the microwave.
Kitchen Tools You’ll Need to Make Spinach Lasagna Rollups
- Large pot for boiling pasta
- Mixing bowl
- Cutting board and sharp knife
- 13×9-inch baking dish
- Spoon or spatula
- Aluminum foil
Recipe Tips & Variations
- Add mozzarella: Sprinkle shredded mozzarella over the top before baking for extra cheesiness.
- Make it heartier: Add cooked ground beef or Italian sausage to the sauce.
- Swap the spinach: Use sautéed mushrooms or kale instead.
- Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
Storage & Reheating for Spinach Ricotta Lasagna Rollups
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F or microwave individual portions. Cover lightly before reheating to prevent the sauce from splattering.
- These freeze beautifully. Wrap tightly and freeze up to 3 months.
Recipe FAQs
Can I use frozen spinach?
Yes! Just thaw completely and squeeze out all excess moisture before mixing.
Can I make this gluten-free?
Absolutely, just use gluten-free lasagna noodles.
Do I have to cook the noodles first?
Yes, this recipe won’t work with the no cook lasagna noodles.
A Classic Worth Keeping
This Spinach & Ricotta Lasagna Roll-Ups recipe is a perfect example of how vintage recipes still shine today with simple ingredients, no fuss, and full of flavor. It’s the kind of meal that brings everyone to the table, and that’s exactly what These Old Cookbooks is all about.
If you try this recipe, let me know how it turned out in the comments and don’t forget to save or share it for later!
Italian-inspired Dinners
We love a good Italian-inspired meal. From salads, like this Italian Antipasto Salad with Homemade Dressing, to soups, like this Tuscan Sausage and White Bean Soup, every course can be filled with authentic Italian flavors.
Spinach & Ricotta Lasagna Roll-Ups (Easy Classic Italian Dinner)
Ingredients
- 8 lasagna noodles cooked
- 2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups chopped fresh spinach
- 15 ounces marinara sauce
Instructions
- Cook the lasagna noodles according to package directions until al dente in boiling water (salt well). Drain well in a colander, and lay flat on parchment or foil to prevent them from sticking together.
- In a large bowl, combine ricotta cheese, Parmesan cheese, and chopped spinach. Stir until well blended.
- Spread about 1/4 cup of the cheese mixture across the noodles, dividing evenly. Roll each noodle up jellyroll-style.
- Spread 1 cup of marinara sauce in the bottom of a 13×9-inch baking dish.
- Place lasagna rolls seam-side down in the sauce.
- Spoon remaining sauce over the rolls. Cover with foil and bake at 375°F for 30 minutes, or until hot and bubbly.
- Serve warm and enjoy!
Notes
- Add mozzarella: Sprinkle shredded mozzarella over the top before baking for extra cheesiness.
- Make it heartier: Add cooked ground beef or Italian sausage to the sauce.
- Swap the spinach: Use sautéed mushrooms or kale instead.
- Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
- The nutritional values are auto-calculated and can vary depending on the products used.
Nutrition
