These vegetarian lasagna rolls are filled with creamy ricotta cheese and spinach for a delicious pasta dish!

lasagna roll ups
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Why I Love This Recipe

I love lasagna and these are a fun twist on the classic pasta dish. They’re a bit easier to serve than traditional lasagna since it’s created in little pasta bundles. If you love cheesy pasta recipes, be sure to also try my Crockpot vegetarian lasagna or these giant cheese stuffed shells!

lasagna roll up ingredients on a cutting board

Ingredients and Substitutions

  • Lasagna noodles– Be sure to buy traditional lasagna noodles, not the oven-ready kind. You can use whole wheat or gluten-free noodles, if you prefer.
  • Marinara sauce– I like using a tomato basil sauce like Rao’s Tomato Basil or Vero Gusto Tomato Basil. Be sure to use a high-quality sauce. Since this recipe only has a few ingredients, the flavor of each one is important!
  • Ricotta cheese- I highly recommend using whole milk ricotta which is creamy and gives you the best texture.
  • Mozzarella cheese– I used shredded cheese which is the easiest to work with in this recipe but you can use fresh mozzarella if you prefer.
  • Seasoning– I used garlic powder and Italian seasoning to give the filling extra flavor.
  • Spinach– Baby spinach is best for the job! If you don’t have spinach, you can skip it.

How to Make Lasagna Rolls

Boil the lasagna noodles according to the package directions. While the noodles are cooking, combine the ricotta cheese with 1/2 cup of the mozzarella, and stir in the garlic powder and Italian seasoning.

ricotta and mozzarella and spinach mixed together in a bowl

Once the noodles are cooked, lay each noodle on a cutting board or plate and spread about 1/4 cup of filling into each noodle.

lasagna noodle with filling

Roll the noodle up and place it seam side down in a casserole dish. I used a 9×9 casserole dish which was perfect for 9 roll-ups.

lasagna roll ups

Cover the roll ups with sauce and sprinkle with remaining cheese.

lasagna roll ups in a baking dish

Bake until the cheese is bubbly and the edges are golden brown.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. To reheat single servings, microwave on 50% power for 3-4 minutes until heated through. I do not recommend freezing the cooked lasagna rolls.

What to Serve with Lasagna

Looking for the perfect side dish? Check out my list of side dishes to serve with pasta! Any of those are a great option to pair with these lasagna roll-ups. You could also serve it with a loaf of sourdough bread on any salad!

More Lasagna Recipes

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lasagna roll ups

Vegetarian Lasagna Roll-Ups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These vegetarian lasagna rolls are filled with creamy ricotta cheese and spinach for a delicious pasta dish!

Ingredients

Units Scale
  • 10 lasagna noodles
  • 2 cups baby spinach
  • 16 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 14 oz marinara sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil the lasagna noodles according to the package directions.
  3. Add the spinach to a microwave safe bowl. Sprinkle with 2 teaspoons of water.
  4. Microwave the spinach for 30 seconds, until wilted, then roughly chop the spinach.
  5. Combine the ricotta cheese with the chopped spinach, 1/2 cup of the mozzarella, salt, and, garlic powder, and Italian seasoning.
  6. Once the noodles are cooked, lay each noodle on a cutting board or plate and spread about 1/4 cup of filling into each noodle. Roll the noodle up and place it seam side down in a casserole dish.
  7. Cover the roll ups with sauce.

  8. Then sprinkle with remaining cheese and bake for 25-30 minutes until the cheese is bubbly and the edges are golden brown.

Notes

This post was originally published in November 2013. Updated in December 2021.