Lasagna Rolls Recipe | Happy healthy eating

These are Spinach Lasagna Rolls Add garlicky cottage cheese filling for a fun twist and make a delicious weeknight dinner option when you love Italian food. Lots of melted mozzarella on top will give you a perfectly cheesy, saucy bite every time!

Why You'll Love These Lasagna Rolls

If you love lasagna but want to try your hand at a new recipe, these baked lasagna rolls will make their way into your weekly meal rotation in no time.

• Freezer-friendly. Prepare this easy dinner ahead of time and pop it in the oven on a busy weeknight.
• Italian-inspired. Spinach, basil, marinara sauce, and melted mozzarella pack plenty of Italian flavor with every bite.
• effortlessly Once the noodles are cooked, scoop out the filling, roll up the lasagna sheets and let the oven do the rest.
• Perfect for gatherings. Double the recipe and bake it all together so you don't have to spend your evening in the kitchen.

Recipe ingredients

Milky cottage cheese, garlic and herby basil melt into a creamy filling that's perfect with sweet marinara sauce. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Lasagna Sheets – Whole-wheat lasagna sheets are fine, too.
• olive oil- Feel free to use vegetable, corn or canola oil.
• red onion- White and yellow onions are good alternatives.
• garlic- You can also use garlic paste for this.
• Fresh Spinach- Go for regular or baby spinach. If you use frozen, make sure it is thawed and well drained.
• cottage cheese – I used short-curd cottage cheese, but ricotta is great too.
• Garlic powder- 1 tablespoon finely chopped fresh garlic is a great swap.
• Dry Basil- Feel free to use fresh basil or parsley instead.
• salt and pepper- I like kosher salt and freshly-cracked black pepper.
• marinara sauce- Add your favorites!
• Mozzarella Cheese – Any processed cheese like cheddar or muenster works too.

How to Make Spinach Lasagna Rolls

You want the noodles to be cool to the touch so you don't burn yourself when you roll them up. Scroll to the bottom of the post for the full recipe card.

• Prepare the kitchen. Preheat oven to 350F. Grease a baking sheet with cooking spray. Set it aside. Pour 1 cup marinara sauce into a 13×9″ baking dish, spread and set aside.
• Fry the vegetables. Add oil and onion to a large skillet over medium-high heat. Cook them for 2-3 minutes or until soft and translucent. It's okay if they brown a little, but don't let them burn. Stir in the garlic and cook for another 30 seconds. Add the spinach and stir until completely wilted. Season with salt and pepper. Remove from heat and set aside.
• Boil the noodles. Bring a pot of water to a boil and cook until al dente according to package directions. Remove the noodles from the pot and set on a greased baking sheet. Do not overlap them to prevent sticking. Let them cool.

• Make the filling. Combine roasted vegetables, cottage cheese, garlic powder, basil, salt and pepper in a large bowl.
• Assemble the rolls. Spread 1-2 tablespoons of filling over each lasagna noodle. Roll them up. Place them in a baking dish with marinara sauce. Top with remaining sauce and sprinkle with mozzarella.

• Bake them. Cover the baking dish with foil and bake for 40 minutes. Remove from heat, serve and enjoy!

Tips and variations

From gluten-free to protein-packed or spiced with cheese filling, there's a variation of this easy lasagna roll for everyone.

• Spice them up. Add 1/4-1/2 teaspoon red pepper flakes or cayenne pepper for heat.
• Swap sauces. Skip the marinara and use alfredo sauce, sun-dried tomato sauce or vodka sauce for an easy variation.
• Line it up. Cover the bottom of the baking dish with parchment paper to prevent sticking and reduce clean-up. Avoid foil as the lasagna roll is more likely to stick if the sauce dries out.
• Stay in the center. Never bake on the bottom oven rack, even if you are in a hurry. You'll simply burn the bottom of the lasagna roll before the center and top get a chance to heat through. Always bake on the center oven rack for best results as heat distribution is greater there.
• Make a cheese mixture. Shred bits of leftover cheese in your fridge for a custom cheese blend that you can use instead of mozzarella. Melty varieties like provolone, gouda, monterey jack, etc. are best.
• Go gluten-free. Swap out the lasagna sheets for a gluten-free version so people on a GF diet can enjoy this recipe, too.
• Add protein. Mix 1-1 1/2 cups of shredded chicken or ground beef into the filling for a hearty, protein-packed dinner.

Can I advance them?

Absolutely! Assemble the recipe as usual up to 2 days in advance, but do not bake it. Cover with foil and refrigerate. Pop it in the oven just before dinner.

Proper storage

Keep them away from direct heat and sunlight while on the counter to cool or reheat.

• Fridge: Store them in an airtight container for up to 4 days. For larger portions, cover the baking dish tightly with foil. Discard immediately if it tastes sour or bitter.
• Freezer: This works for assembled but uncooked lasagna rolls. Double wrap the baking dish with plastic wrap. Transfer it to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and bake as usual.
• To reheat it: Microwave in 20-second increments until heated through. You can use the oven at 300F for 25-30 minutes.

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