Spinach-Ricotta Lasagna Rolls

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!

lasagna rolls

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, chopped
  • salt
  • pepper
  • 2 cups marinara sauce 

Spinach Ricotta Lasagna Rolls

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.

 

Spinach Ricotta Lasagna Rolls

Chop onion and add to the skillet. Sauté for another minute.

Spinach Ricotta Lasagna Rolls

Into the skillet, add in fresh chopped spinach, then sauté for 2 minutes. Once done, set aside to cool. 

Spinach Ricotta Lasagna Rolls

Meanwhile in a separate bowl combine the ricotta, mozzarella cheeses, egg, as well as a pinch of salt and pepper. Stir well, then add to the skillet and combine with the beef and spinach. 

Spinach Ricotta Lasagna Rolls

  • Preheat the oven to 350F.
  • Prepare an oven-safe baking dish for lasagna by spreading 1/2 a cup 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.)

Spinach Ricotta Lasagna Rolls

Spread marinara sauce on top of the lasagna rolls. Sprinkle mozzarella cheese on top.

Spinach Ricotta Lasagna Rolls

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.)

ricotta lasagna rolls

Here are Other Great Pasta Recipes You May Like: 

Alfredo with Mushrooms

Spaghetti with Beef and Mushroom Sauce

One Pot Minestrone Soup

Equipment I Used

Spinach Ricotta Lasagna Rolls

Ricotta Lasagna Rolls

Course dinner, lunch, Main Course
Cuisine Italian
Servings 9
Calories 253 kcal

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

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.
    Spinach Ricotta Lasagna Rolls
  • Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
    Spinach Ricotta Lasagna Rolls
  • Add in 3 ounces of chopped spinach, sauté for 2 minutes. Once done, set aside to cool.
    Spinach Ricotta Lasagna Rolls
  • Meanwhile in a separate bowl combine the ricotta, mozzarella cheeses, egg, as well as a pinch of salt and pepper. Stir well, then add to the skillet and combine with the beef and spinach. 
    Spinach Ricotta Lasagna Rolls
  • Preheat oven to 350F.
  • Prepare an oven safe dish for lasagna, by spreading 1/2 cup 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)
    Spinach Ricotta Lasagna Rolls
  • Spread marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
    Spinach Ricotta Lasagna Rolls
  • 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.)
    Spinach Ricotta Lasagna Rolls

Nutrition

Nutrition Facts
Ricotta Lasagna Rolls
Amount Per Serving
Calories 253 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 436mg19%
Potassium 424mg12%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 16g32%
Vitamin A 1358IU27%
Vitamin C 7mg8%
Calcium 149mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, dinner, green onion, lasagna noodles, lasagna rolls, lassagna, lunch, main course, marinara, mozzarella, noodles, olive oil, onion, ricotta, spinach
Tried this recipe?Let us know in the comments how it was!
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2 Comments

  1. 5 stars
    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!

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