Description
Delicious and easy-to-make Lasagna Rolls filled with a creamy mixture of ricotta cheese, sautéed spinach, and Italian seasonings, baked to perfection with marinara sauce and melted mozzarella cheese. Perfect for a comforting Italian main course that serves six.
Ingredients
Scale
Lasagna Rolls Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 3 cups ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped and lightly sautéed
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce, divided
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the lasagna rolls.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and carefully lay them flat on parchment paper to keep them from sticking.
- Prepare Filling: In a large bowl, mix together the ricotta cheese, egg, 1 cup of shredded mozzarella, Parmesan cheese, sautéed spinach, minced garlic, dried Italian seasoning, salt, and black pepper until well combined.
- Assemble Rolls: Spread about 1/4 cup of the cheese and spinach mixture evenly over each cooked lasagna noodle.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a greased 9×13-inch baking dish.
- Roll and Place Noodles: Carefully roll up each noodle with the filling inside, and place the rolls seam-side down in the baking dish over the sauce.
- Add Sauce and Cheese: Spoon the remaining 2 cups of marinara sauce evenly over the rolled noodles. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Garnish: Let the lasagna rolls rest for 5 minutes after baking. Garnish with chopped fresh parsley before serving.
Notes
- For a heartier option, add cooked ground beef or Italian sausage to the ricotta mixture.
- Substitute kale for spinach if preferred.
- You can assemble the rolls ahead of time and refrigerate for up to 24 hours before baking.
