Vegetarian Lasagna Roll-Ups
These vegetarian lasagna rolls are filled with creamy ricotta cheese and spinach for a delicious pasta dish!
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!
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.
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. I used a 9×9 casserole dish which was perfect for 9 roll-ups.
Cover the roll ups with sauce and sprinkle with remaining cheese.
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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Vegetarian Lasagna Roll-Ups
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These vegetarian lasagna rolls are filled with creamy ricotta cheese and spinach for a delicious pasta dish!
Ingredients
- 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
- Preheat oven to 350 degrees.
- Boil the lasagna noodles according to the package directions.
- Add the spinach to a microwave safe bowl. Sprinkle with 2 teaspoons of water.
- Microwave the spinach for 30 seconds, until wilted, then roughly chop the spinach.
- Combine the ricotta cheese with the chopped spinach, 1/2 cup of the mozzarella, salt, and, garlic powder, and Italian seasoning.
- 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.
- Cover the roll ups with sauce.
- 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.
BOTH ! 🙂 I love wine and cheesecake equally I can choose a side but I tend it end it usuaully with wine.
I love how simple this recipe is. It’s something I could make on a workday or a weekend.
It sounds like you had a great weekend! That lasagna sounds good, really good! My friend made a veggie lasagna last year with squash, spinach and peppers and it was so so good! This recipe sounds really easy for a lasagna!
Those lasagna roll-ups look awesome! I did a similar version, but with alfredo and chicken one time. The leftover lasagna noodles have just been sitting in the pantry ever since, so now maybe I’ll be able to use them!
My dinner meals are ALWAYS capped off with dessert. I always need something sweet to cap off my night.
If I don’t have something sweet, I have to have tea or something. I never feel *quite* done after dinner!
I like packed weekends as well…with a relaxing one thrown into the mix every now and then!
You should definitely try tofu ricotta. I think you’d love it!
I keep meaning to try it! I’ve heard good things!
Cheesecake is hands down one of my favorite desserts. I really love just classic cheesecake with some strawberries on top! Simplicity at its finest. Little lasagna roll ups are so cute!
Wine AND cheesecake…?? 😉 Looks like a fun weekend and that cheesecake sounds fab! I had the bestttt dessert this weekend too at Heritage, some sort of flakey apple cake w/ maple cream and it was too good to stop at a few bites haha. Hate when that happens!
These look so good! Can I say wine and chocolate? and cheese maybe. The combo is just too good to eat one alone.
I’ve recently found a love for veggie lasagna. These sound amazing. Favorite way to end a meal is with dessert. Wine is great, but the idea of not eating a piece of cake or candy or cookies after a good meal is just unsatisfactory for me!
Haha I agree! Gotta end on a sweet note!