Individual lasagna rolls with spinach and ricotta for freezer trays.
Weeknight Spinach Lasagna Rolls — Freezer-Friendly Comfort
Individual lasagna rolls filled with spinach and ricotta that assemble fast, freeze flat, and bake into bubbling, cheesy dinners on demand.
Whole-pan lasagna is a comfort classic, but it’s bulky, fussy, and a lot to finish in one sitting. These spinach-and-ricotta roll-ups solve that: each noodle becomes a single-serving parcel of silky ricotta, wilted spinach, and melty mozzarella, all nestling in a tangy marinara bed. They deliver the same gooey, herb-scented satisfaction as traditional lasagna but in tidy portions that are perfect for busy weeknights or packed lunches.
A few simple techniques make the difference between a soggy mess and perfect rolls. Cook the noodles very al dente so they hold together when rolled, and be sure to squeeze as much moisture out of the spinach as you can after wilting it—excess water will dilute the filling. The egg binds the ricotta, while oregano, basil, and a pinch of red pepper flakes keep the flavor bright. Spread a thin, even layer of filling down each noodle, roll tightly, and place seam-side down on a thin layer of sauce so each roll bakes into its own saucy pocket.
These are built for the freezer: line them up on a tray to flash-freeze, then transfer to a freezer-safe dish or bag, or assemble the whole 9×13, top with reserved cheeses, and freeze ready to go. From frozen you can bake them covered until heated through and bubbling, then uncover to brown the cheese; if thawed, cut the bake time down. That flexibility makes dinner decisions painless—no more wrestling with a whole lasagna when you only need one or two servings.
They’re endlessly adaptable: swap in chopped kale, add cooked Italian sausage for a heartier roll, or sprinkle with fresh basil and extra Parmesan before serving. Whether you’re meal-prepping for the week or stashing easy dinners for hectic nights, these roll-ups are a cozy, portion-friendly way to keep real comfort food on hand.
Ingredients
How to Make Spinach Lasagna Roll-Ups
- Bring a large pot of water to a rolling boil and salt it (use about half the salt listed here in the water). Cook the lasagna noodles until very al dente (1–2 minutes less than package directions), drain and lay them flat on a lightly oiled baking sheet or towel so they don't stick.
- Heat the olive oil in a large skillet over medium heat, add the garlic and cook 30 seconds until fragrant, then add the spinach in batches and cook until just wilted (2–4 minutes). Remove from heat, let cool slightly, then squeeze out excess moisture and roughly chop the spinach.
- In a large bowl combine the ricotta, the egg, 1 cup of the shredded mozzarella (reserve the rest for topping), half of the Parmesan (reserve the rest for topping), chopped spinach, dried oregano, dried basil, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper; stir until evenly mixed.
- Spread about 1 cup of marinara over the bottom of a 9x13-inch baking dish to create a sauce layer. Lay one cooked lasagna noodle on a work surface, spread about 1/4 cup of the ricotta-spinach mixture in a thin, even layer down the length of the noodle leaving a 1/2-inch border, then tightly roll the noodle and place seam-side down in the baking dish; repeat with remaining noodles and filling.
- Spoon the remaining marinara over the arranged roll-ups (use about 2 cups), sprinkle the reserved mozzarella and remaining Parmesan evenly over the top, then cover the dish tightly with plastic wrap and foil if you plan to freeze, or with foil if baking now.
- To freeze: place the tightly covered dish flat in the freezer until solid, then label and store for up to 3 months. For best results, thaw in the refrigerator overnight before baking.
- To bake from thawed (or if you skipped freezing): preheat oven to 375°F (190°C), bake the covered dish 30–35 minutes until heated through, then remove foil and bake an additional 5–10 minutes until cheese is golden and bubbly. Let rest 5–10 minutes before serving.
- To bake from frozen: preheat oven to 375°F (190°C), bake the covered frozen dish 45–55 minutes, then remove foil and bake another 10–15 minutes until hot in the middle and cheese is bubbly. Let rest 5–10 minutes before serving.
- To reheat single portions: cover a roll-up with a little extra sauce, microwave on medium power 2–3 minutes or reheat in a 350°F oven covered for 15–20 minutes until hot; adjust times for appliance and portion size.
Recipe Card
Spinach Lasagna Roll-Ups
Individual lasagna rolls with spinach and ricotta for freezer trays.
- Prep
- 25 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of water to a rolling boil and salt it (use about half the salt listed here in the water). Cook the lasagna noodles until very al dente (1–2 minutes less than package directions), drain and lay them flat on a lightly oiled baking sheet or towel so they don't stick.
- Heat the olive oil in a large skillet over medium heat, add the garlic and cook 30 seconds until fragrant, then add the spinach in batches and cook until just wilted (2–4 minutes). Remove from heat, let cool slightly, then squeeze out excess moisture and roughly chop the spinach.
- In a large bowl combine the ricotta, the egg, 1 cup of the shredded mozzarella (reserve the rest for topping), half of the Parmesan (reserve the rest for topping), chopped spinach, dried oregano, dried basil, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper; stir until evenly mixed.
- Spread about 1 cup of marinara over the bottom of a 9x13-inch baking dish to create a sauce layer. Lay one cooked lasagna noodle on a work surface, spread about 1/4 cup of the ricotta-spinach mixture in a thin, even layer down the length of the noodle leaving a 1/2-inch border, then tightly roll the noodle and place seam-side down in the baking dish; repeat with remaining noodles and filling.
- Spoon the remaining marinara over the arranged roll-ups (use about 2 cups), sprinkle the reserved mozzarella and remaining Parmesan evenly over the top, then cover the dish tightly with plastic wrap and foil if you plan to freeze, or with foil if baking now.
- To freeze: place the tightly covered dish flat in the freezer until solid, then label and store for up to 3 months. For best results, thaw in the refrigerator overnight before baking.
- To bake from thawed (or if you skipped freezing): preheat oven to 375°F (190°C), bake the covered dish 30–35 minutes until heated through, then remove foil and bake an additional 5–10 minutes until cheese is golden and bubbly. Let rest 5–10 minutes before serving.
- To bake from frozen: preheat oven to 375°F (190°C), bake the covered frozen dish 45–55 minutes, then remove foil and bake another 10–15 minutes until hot in the middle and cheese is bubbly. Let rest 5–10 minutes before serving.
- To reheat single portions: cover a roll-up with a little extra sauce, microwave on medium power 2–3 minutes or reheat in a 350°F oven covered for 15–20 minutes until hot; adjust times for appliance and portion size.
Nutrition
- Carbohydrates
- 60
- Saturated Fat
- 18
- Sodium
- 1560
- Fiber
- 5
- Unsaturated Fat
- 17
- Protein
- 44
- Fat
- 35
- Cholesterol
- 125
- Trans Fat
- 0
- Calories
- 730
- Sugar
- 6