Filled with fresh spinach, ricotta, mozzarella, and beef, these Lasagna Rolls are easy to make and so very delicious! I like how easy they are to serve and how easy it is to divide them up for to-go lunches. Not only do they look incredible, but they also taste incredible, too!
What’s in These Lasagna Rolls?
This delicious recipe is a step-up from the traditional lasagna form. These spinach lasagna rolls require mostly pantry-staple ingredients. You’ll likely need to make a run to the grocery store for the cheeses and maybe some fresh spinach, but that’s it! Here’s everything you’ll need to make these great spinach lasagna rolls:
- Oil: Olive oil, or any oil that you like to use.
- Lasagna noodles: Cook these according to the package.
- Ground beef: Lean
- Onion: Yellow
- Cheese: Mozzarella cheese and ricotta
- Egg: Just one large one
- Spinach: Use fresh spinach
- Salt and pepper: For flavor
Marinara sauce: You can make your own if you prefer, but store-bought pasta sauce works just great.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 pkg lasagna noodles
- 1 lb ground beef
- 1/2 chopped yellow onion
- 1 cup ricotta
- 1 cup grated mozzarella + 1 cup for top
- 1 large egg
- 3 oz fresh spinach
- salt
- pepper
- 2 cups marinara sauce + 1 Tbsp for the bottom of the pan
Another great thing about this recipe is that you can prepare the full recipe then freeze some and bake later on. It may seem pretty time consuming the first time you make these, just like any lasagna, but once you’ve made them a few times, the process will become more familiar, and much quicker!
Here are the steps you take to prepare these lasagna rolls:
Cook the lasagna noodles according to the package (in a large pot.)
In a skillet over medium heat, add olive oil in with the beef and add the salt and pepper. Stir occasionally until beef is cooked.
Chop onion and add to the skillet. Sauté for another minute.
Into the skillet, add in fresh spinach, then sauté for 2 minutes.
Add in the ricotta and mozzarella cheeses to the pan along with an egg, as well as a pinch of salt and pepper. Stir well, sautéing for 4 minutes.
- Preheat the oven to 350F.
- Prepare an oven-safe baking dish for lasagna by spreading a Tablespoon of marinara tomato sauce on the bottom of the dish.
- Spread the sautéed ricotta mixture over each cooked lasagna noodle.
Roll it up and place it in the prepared oven dish. (you could also cut each roll in half if you’d like to.)
Spread marinara sauce on top of the lasagna rolls. Sprinkle mozzarella cheese on top.
Cover with foil or a dish lid. Bake for 30 minutes.
Remove the foil and bake for another 5 minutes. (I broil for the last 2 minutes to get that darker color on top.)
Here are Other Great Pasta Recipes You May Like:
Spaghetti with Beef and Mushroom Sauce
Equipment I Used
Ricotta Lasagna Rolls
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 pkg lasagna noodles cooked, drained
- 1 lb ground beef
- ½ yellow onion diced
- 1 cup ricotta
- 1 cup mozzarella cheese + 1 cup for top, shredded
- 1 large egg
- 3 oz fresh spinach chopped
- salt to taste
- pepper to taste
- 2 cups marinara sauce + 1 Tbsp for the bottom of the pan
Instructions
- Boil the lasagna noodles by following the directions on the box.
- In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
- Sauté 1 pound of ground beef for 3 minutes. Add 1/2 teaspoon of salt and pepper. Stir occasionally.
- Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
- Add in 3 ounces of fresh spinach, sauté for 2 minutes.
- Add 1 cup of ricotta, 1 cup of mozzarella cheese, 1 large egg, and a pinch of salt and pepper. Stir well, sautéing for 4 minutes.
- Preheat oven to 350F.
- Prepare an oven safe dish for lasagna, by spreading 1 Tablespoon marinara sauce on the bottom.
- On each cooked lasagna noodle spread beef mixture.
- Roll it up and place in an oven safe dish. (you could also cut each roll in half)
- Spread 2 cups of marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
- Cover with foil. Bake for 30 minutes.
- Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)
Nutrition
I tried the roll method for the lasagna I made yesterday, and that’s how I’m going to be making my lasagna from now on. My favorite thing about it is when serving, you simply spoon out one or two lasagna “rolls.” So much simpler than trying to cut out pieces of a layered lasagna.
One tip I would like to share is this: after the lasagna noodles were cooked and drained, I spread them out on Silpat baking sheets, then I put the filling on them and rolled them up. It made for easy cleanup and no worries about the lasagna noodles sticking to them.
Thanks for sharing this recipe and method!
That’s a great tip! Thank you. Easy cleanup is always nice.