Name: Spinach Ricotta Lasagna Rolls Recipe
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Cuisine: Italian
Ingredients: 12 lasagna sheets; 1 ½ cups prepared marinara sauce; ¼ teaspoon salt (for pasta water); 1 10-ounce bag frozen chopped spinach, thawed; 1 15-ounce container ricotta cheese; ⅓ cup grated Parmesan cheese; 1 egg; 2 cloves garlic, grated; 2 tablespoons fresh basil, chopped, plus more for garnish; 2 teaspoons Italian seasoning; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes; ⅓ cup low moisture mozzarella cheese, grated

Jump to Recipe· 4.3 from 51 reviews

If you’re craving a comforting, flavorful twist on classic lasagna, let me introduce you to the Spinach Ricotta Lasagna Rolls Recipe. These delightful rolls transform traditional lasagna sheets into perfectly portable servings filled with a luscious blend of ricotta, spinach, and aromatic herbs, baked to bubbly perfection with marinara sauce and melted cheese. This recipe balances freshness, creaminess, and heartwarming oven-baked goodness, making it an instant family favorite and a fun way to share a beloved Italian dish.

Ingredients You’ll Need

The image shows lasagna ingredients neatly laid out on a white marbled surface. There are five wide, flat, wavy-edged lasagna noodles laid flat in a stack on the left side. Above them is a clear glass bowl of chopped cooked spinach, dark green and leafy. To the right of the spinach is a small glass bowl with shredded white cheese. At the center right is a large, clear glass bowl filled with smooth, bright red tomato sauce. Below that is another clear glass bowl with white ricotta cheese, fluffy and creamy in texture. Near the ricotta is a small bowl of grated Parmesan cheese, fine and pale yellow. In the middle of the setup are two garlic cloves and a small bowl with mixed dry herbs and red chili flakes. An uncooked brown egg lies near the ricotta. On the far right is a bunch of fresh green basil leaves with stems. The whole scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Keeping your ingredients simple but high-quality is key to enjoying the full magic of this Spinach Ricotta Lasagna Rolls Recipe. Each component plays an essential role—fresh herbs add bright notes, ricotta delivers creamy richness, spinach brings a healthy pop of color, and perfectly cooked lasagna sheets wrap it all up deliciously.

Lasagna sheets: 12 sheets, cooked al dente to hold the filling without becoming mushy.
Frozen chopped spinach: 10 ounces, thoroughly thawed and drained, delivering earthiness and moisture.
Ricotta cheese: 15 ounces, this creamy base holds the filling together and adds subtle tang.
Parmesan cheese: ⅓ cup grated, providing a salty, nutty kick that complements the ricotta.
Egg: One whole egg to bind the filling perfectly.
Garlic: Two cloves, freshly grated for a punch of savory depth.
Fresh basil: Two tablespoons chopped, infusing a sweet, aromatic layer.
Italian seasoning: Two teaspoons, bringing balanced herbal flavors into the mix.
Salt: ¼ teaspoon, plus more for pasta water to season evenly.
Black pepper: ¼ teaspoon, for just the right amount of warmth.
Crushed red pepper: ¼ teaspoon, a gentle kick of heat without overpowering.
Marinara sauce: 1½ cups prepared, rich and tangy, perfectly coats the rolls as they bake.
Mozzarella cheese: ⅓ cup grated, melting into golden, gooey perfection on top.

How to Make Spinach Ricotta Lasagna Rolls Recipe

Step 1: Prepare the Pasta

Start by bringing a generously salted pot of water to a boil and cook your lasagna sheets until just tender but still firm to the bite—typically about 8 minutes. This helps each noodle hold up beautifully during rolling and baking. Drain and set them aside, keeping a close eye to prevent sticking.

Step 2: Create the Ricotta Spinach Filling

While the pasta cooks, focus on the filling. Squeeze out every bit of moisture from the thawed spinach to avoid watery rolls. Mix together the ricotta, Parmesan, egg, garlic, basil, Italian seasoning, salt, black pepper, and crushed red pepper flakes. This spice and herb combo gives the filling a vibrant flavor profile that pops with every bite.

Step 3: Roll It Up

Spread about half a cup of marinara sauce into the base of a 9 by 13-inch baking dish. Lay one lasagna sheet flat and coat it with 2 to 3 tablespoons of the ricotta-spinach mixture. Gently roll the noodle into a tight spiral and place it seam side down in the baking dish atop the marinara. Repeat with remaining noodles and filling, forming 4 rows of 3 roll-ups. This step is as fun as it is satisfying, seeing those neat rolls come together.

Step 4: Bake to Perfection

Pour the remaining marinara sauce evenly over the top of the rolls and sprinkle with mozzarella cheese. Cover the pan tightly with foil and slide it into the oven, baking at 375˚F for 35 minutes. Then uncover and continue baking for another 5 minutes, or until the cheese bubbles and browns slightly, signaling pure cheesy bliss.

How to Serve Spinach Ricotta Lasagna Rolls Recipe

The dish shows a white rectangular baking dish filled with nine square ravioli pieces arranged in a 3x3 grid. Each ravioli is pale yellow with scalloped edges, topped with a bright red tomato sauce and melted white cheese that looks smooth and slightly stretchy. Fresh green chopped basil is sprinkled over all the ravioli, adding a fresh touch of color. The baking dish sits on a white marbled surface, and a woman's hand is using a white spatula with a silver handle to lift one corner ravioli out of the dish, showing slightly melted cheese stretching between the pasta and the dish. In the background, there is a small white bowl with red pepper flakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of fresh basil leaves brightens the dish beautifully right before serving. You might also add a light drizzle of extra virgin olive oil or some freshly cracked black pepper for an extra layer of freshness and an inviting look that tempts the appetite.

Side Dishes

Complement these hearty rolls with a crisp green salad tossed in vinaigrette or perhaps some garlic bread to soak up every saucy bite. Roasted vegetables like asparagus or a medley of colorful bell peppers also make perfect partners, balancing richness with a bit of crunch and earthiness.

Creative Ways to Present

For a crowd-pleasing presentation, arrange the rolls in a circular pattern on a large platter with small ramekins of extra marinara or pesto for dipping. You could also make individual servings in mini baking dishes for a charming, personalized touch that makes everyone feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Ricotta Lasagna Rolls Recipe keeps wonderfully in the fridge for up to 3 days. Store them tightly covered in an airtight container or wrapped in foil to preserve moisture and flavors.

Freezing

This dish freezes beautifully! Assemble the rolls and freeze them before baking by covering the pan with plastic wrap and aluminum foil. When ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to warm through.

Reheating

Reheat leftovers gently in the oven at 350˚F, covered with foil to prevent drying out. Microwave reheating is faster but may result in uneven warming, so if choosing this route, cover loosely and heat in short bursts to keep the creamy texture intact.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it briefly until wilted, then squeeze out as much liquid as possible before mixing it into the ricotta. This prevents soggy rolls and keeps the filling flavorful.

Is it necessary to use an egg in the filling?

The egg helps bind the ricotta and spinach mixture so it holds together nicely when rolling. If you prefer not to use egg, adding a small amount of breadcrumbs or a cheese like mozzarella can provide some structure instead.

Can I make this recipe vegetarian?

Yes! This Spinach Ricotta Lasagna Rolls Recipe is naturally vegetarian, featuring rich cheese and vegetable filling without any meat. It’s a perfect dish for meatless Monday or any day you want a hearty, veggie-focused meal.

What could I use instead of marinara sauce?

If you want to switch things up, a creamy Alfredo or pesto sauce can work beautifully with these rolls. Just keep in mind the flavor pairing with the spinach and ricotta so the dish stays balanced.

How many servings does this recipe make?

This recipe yields about 4 generous servings, perfect for a small family dinner or casual gathering. It’s easy to double or halve the ingredients to suit your needs!

Final Thoughts

I genuinely hope you give the Spinach Ricotta Lasagna Rolls Recipe a try soon—it’s one of those recipes that feels like a warm hug on a plate. Whether you’re sharing it with family or enjoying leftovers the next day, those creamy, cheesy rolls layered with fresh spinach and herbs are sure to become a new favorite in your cooking repertoire. Happy rolling and baking!