Spinach and Ricotta Lasagna Roll-ups

This is a vegetarian dish I was testing for my Meatless Meals class at Cool Beans Cafe. It turned out very good although I didn’t get my own picture of my finished dish due to the fact that I took it to a potluck dinner/meeting last night.

Photo credit: LaCucinaCatering


  • 16 cooked and cooled lasagna noodles
  • 16 oz. ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 3-4 cups fresh baby spinach, chopped
  • 1/2 cup fresh grated parmesan cheese
  • 64 ounces of marinara sauce
  • salt and pepper


  1. Pre-heat oven to 350 degrees.
  2. Cook the noodles in a large pot of boiling and salted water for 8-9 minutes, drain and cool.
  3. Warm marinara sauce.
  4. Mix ricotta cheese, 1 cup of mozzarella, the Parmesan cheese, oregano, salt and pepper in a bowl.
  5. Add about 1/2 cup of sauce to a 9 x 13 baking dish.
  6. Lay out a few noodles on a flat surface. Spread 1/4 cup of the ricotta mixture on each noodle, down the whole length.
  7. Roll up the noodle, keeping the filling inside. Lay the roll, seam side down in the pan. You can get 4 rolls across the 9 inch side.
  8. Keep filling and rolling until you have 4 rows of 4 rolls in your dish.
  9. Sprinkle 1 cup of mozzarella cheese over the rolls, add a few cups of sauce, then cover with the remaining cheese.
  10. Cover with aluminum foil and bake for 30 minutes or until the noodles are soft and it’s all heated through.
  11. Serve with any extra marinara sauce on the side.
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3 thoughts on “Spinach and Ricotta Lasagna Roll-ups

    • It was so quick to make, even with making my own marinara sauce. I heard from those who enjoyed the dish with me that the spinach gave it a really fresh taste but also had the familiar taste of lasagna. I’ll make it again.

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