This post may contain affiliate links, view our disclosure policy.
Looking for a spinach lasagna roll up recipe? These are the Best Spinach Lasagna Roll Ups you can try! When you make these for dinner, it will bring smiles all around. Using whole wheat pasta makes this a lower carb dish while keeping the flavor and taste.
Lasagna is true comfort food. It brings together the deliciousness of cheese with pasta and is melted to perfection. These traditional flavors will have you wanting to make these spinach lasagna roll ups over and over again. This casserole style dish is great for freezer meals, potluck dinners, or using as a make and take to give a friend who is recovering from an illness or having a baby.
Variations You Can Try
Lasagna is one of those dishes that you can add anything to. It can even be a way to use up leftovers you have in the refrigerator.
- Change the seasoning. If you like more basil, add more basil. If you like more oregano, add more oregano.
- Add meat. This recipe can be changed to add ground beef, ground sausage, chorizo and even ground chicken or turkey.
- Some people enjoy changing the ricotta cheese to cottage cheese. Either choice will taste great!
- Add more vegetables. If you want to hide extra vegetables in this recipe, an easy way is to grate the vegetables into the sauce.
Ingredients for Spinach Lasagna Roll Ups
- whole wheat lasagna noodles
- extra virgin olive oil
- baby bella (cremini) mushrooms
- pasta sauce
- diced tomatoes
- ricotta cheese
- Parmesan cheese
- salt and black pepper
- frozen chopped spinach, thawed and drained
- mozzarella cheese
How do you make lasagna roll ups?
Lasagna roll ups are a great way to make lasagna that takes less time and are easier to eat. When making spinach lasagna roll ups, each roll is its own serving size which makes creating portion-controlled plates that much easier. You will cook your noodles the same as if you are making lasagna, but instead of creating layers with the noodles and filling, you will be adding the filling onto each noodle before simply rolling the noodle around the filling.
For other easy weeknight meals, check out these recipes:
- Philly Cheese & Ground Turkey Sloppy Joes
- Spinach Pasta with Homemade Alfredo Sauce
- Crispy Baked Catfish
How do you freeze lasagna roll ups?
Spinach lasagna roll ups make a great freezer meal. I love a recipe where I make it once and we can use it for dinner several times. When making lasagna roll ups to freeze, simply make the roll ups as you would when you want to eat them the same night, then wrap them in plastic wrap and then again in aluminum foil. This creates a nice seal against freezer burn. Lasagna rolls can be stored in the freezer for 3 months. When you are ready to bake them, unwrap, cover with foil and bake for 45 minutes. Uncover and bake for an additional 10 minutes.
Can I prepare these the night before?
Absolutely. If you want to make these spinach lasagna rolls ahead of time, you can make the rolls up, wrap in plastic and then refrigerate for up to 24 hours. To bake, follow the baking instruction.
The Best Spinach Lasagna Roll Ups
- 8 whole wheat lasagna noodles
- 1 teaspoon extra virgin olive oil
- 1 8-ounce container baby bella (cremini) mushrooms, sliced
- ½ small onion diced
- 1 tablespoon minced garlic
- 1 23.25-ounce jar Prego Light Smart Traditional pasta sauce
- 1 14.5-ounce can no-salt-added diced tomatoes
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 15-ounce container part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg beaten
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 10 ounces frozen chopped spinach thawed and drained
- ½ cup shredded reduced-fat mozzarella cheese
- Preheat the oven to 350°F. Coat an 11x7-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
- In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
- In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
- In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach.
- Spoon half of the pasta sauce into the bottom of the prepared baking dish.
- Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish.
- Pour the remaining sauce over the rolled lasagna noodles. Sprinkle 1 tablespoon mozzarella over each roll.
- Lightly cover the baking dish with aluminum foil (to keep the lasagna moist and cheese from browning) and bake until the cheese is melted, about 30 minutes.