Spinach Artichoke Lasagna Roll Ups

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Instead of the traditional lasagna with layers, we rolled up our lasagna for a fun, easy, and delicious dinner. The spinach artichoke filling with cheese and marinara sauce is a family favorite!

Spinach Artichoke Lasagna Roll Ups Recipe

I love traditional lasagna with layers and layers of cheese, sauce, and vegetables. But my new favorite way to enjoy lasagna is in roll up form. You know, like fruit roll ups, but way better because it’s lasagna! Spinach Artichoke Lasagna Roll Ups are fun to make and fun to eat!

I love making a big pan of lasagna roll ups so we can eat it all week-the leftovers are great. I have also put lasagna roll ups in the freezer and they freeze beautifully! Big time bonus! And I have made Spinach Artichoke Lasagna Roll Ups for dinner parties. I can prepare the meal in advance, which is perfect for stress-free entertaining.  It’s always nice to get compliments on what you spent hours slaving over…oh wait, you don’t have to slave over this recipe. We will keep that our little secret:)

How to Make Spinach Artichoke Lasagna Roll Ups

To make the Spinach Artichoke Lasagna Roll Ups, boil the lasagna noodles and make the spinach artichoke ricotta filling. Spread the filling evenly over the lasagna noodles and top with mozzarella cheese and marinara sauce. We always use my Easy Marinara Sauce. It’s the best and I promise it’s super easy!

Easy Spinach Artichoke Lasagna Roll Ups

Next, it’s time to roll! This is the fun part! If you have kids, get them to help with this step. They will love it! Caleb is still too young to help, so I had Josh help instead:)

Easy Lasagna Roll Ups in pan

Spoon some marinara sauce in the bottom of a 9×13 pan and place the fat lasagna rolls in the pan. It is ok if they touch a little. Top the rolls with sauce and more cheese!

Baked Spinach Artichoke Lasagna Roll Ups

Put the pan in the oven and plop down on the couch to watch your favorite TV show or curl up with a book while it bakes. Although you might not be able to concentrate on a show or book because your house is going to smell like lasagna heaven and your tummy is going to be growling at you:)

Spinach Artichoke Lasagna Roll Ups with cheese

Pull the pan out of the oven and try to let it cool before diving in! The waiting is the hardest part!

Spinach Artichoke Lasagna Roll Ups Recipe with sauce

So if you were thinking about what to make for dinner tonight, I hope you are no longer thinking. I hope you are running to the kitchen to make Spinach Artichoke Lasagna Roll Ups for dinner. Pasta rolled up with cheese, spinach, artichokes, and sauce…what’s not to love? I could eat Spinach Artichoke Lasagna Roll Ups every night for dinner, but that’s how I roll:)

Spinach Artichoke Lasagna Roll Ups on plate


Spinach Artichoke Lasagna Roll Ups

Instead of the traditional lasagna with layers, we rolled up our lasagna for a fun, easy, and delicious dinner. The spinach artichoke filling with cheese and marinara sauce is a family favorite!

5 from 3 votes
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Cuisine
Italian
Servings
12

Ingredients

  • 12 lasagna noodles
  • 1 teaspoon salt
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 10- ounces frozen spinach, thawed, drained, and squeeze to remove water
  • 1 cup chopped canned or jarred artichoke hearts
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded mozzarella cheese
  • 4 cups Easy Marinara Sauce or your favorite sauce

Instructions

  1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
  2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
  3. Spray a 9×13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
  4. Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
  5. Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.

Recipe Notes

To prepare the lasagna rolls in advance, roll them up, add the sauce and cheese and cover with foil and place in the fridge until ready to bake. I’ve made them a day before baking and they were still great. To freeze, bake and let cool to room temperature. Place in a freezer container and freeze. Reheat in the microwave. You can place a whole pan in the freezer and heat back up in the oven, but I like to freeze the rolls in individual servings for easy lunches and dinners.

Nutrition Facts
Spinach Artichoke Lasagna Roll Ups
Amount Per Serving
Calories 290 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 51mg17%
Sodium 894mg37%
Potassium 477mg14%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 5g6%
Protein 16g32%
Vitamin A 3635IU73%
Vitamin C 11mg13%
Calcium 257mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Thanks so much for your quick reply!! I’m planning on making them for tonight’s dinner and am not an experienced cook so I really appreciate your extra feedback!

  2. Just rolled these up and put them in the fridge to bake for tomorrow:) It was hard for me to get 12 of these in though.. I had to fill up the space in the middle too. But this thing tasted great raw too, haha, so it doesn’t matter if the baking doesn’t get all the way through- I hope.

  3. HI.. 
    Thanks fir the recipe. Have you ever had extras that you wanted to freeze (before cooking) ? If yes what did you freeze them in to prevent freezer burn? 
    Thanks again..
    Jules

  4. These look delish! I’m going to make these and freeze in single serving portions for my son in university. Do you have directions for reheating in a microwave?

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