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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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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 9x13 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.
  6. Note: 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.