Spinach and Cheese Lasagna Roll-Ups

Thursday, January 3, 2013

Hello friends! Thanks for stopping by! Getting back to my regular routine, I thought a simple roll-up lasagna meal would be a perfect change to the Christmas left-overs. I made this dish a few times before, but instead used manicotti shells. Then one day when I wanted to make pasta, I didn't have anything else but lasagna noodles so I decided to improvise. Looking now online at lasagna roll-up recipes, I see I am not the only one who improvised!

This is so easy to make! All you need to do is make your filling. Whatever you want! The sky is the limit! Make sure to cut each lasagna noodle in half, and spoon about one tablespoon of the mixture onto each noodle. Then just roll-it-up!

Arrange your roll-ups on a bed of creamy tomato sauce.

Top with some more tomato sauce and cheese! Yum!

Bake them covered with aluminum foil to keep in the moisture and make the noodles juicier.

Spinach and Cheese Lasagna Roll-Ups
Prep time: 15 min        Cook Time: 30-40 min           Yield: 9 servings

- 1 can tomato sauce (I used Classico Vodka Pasta Sauce)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup grated mozzarella cheese
- 1 cup grated parmesean cheese
- 1 half tub (275 g) ricotta cheese
- 1 pkg (250g) mushrooms, sliced
- 1 package fresh or frozen spinach (10 oz), washed, chopped and squeeze dried
- 9 lasagna noodles, cooked and drained
- 2 tbsp olive oil

1. In a fry pan, heat the oil. Add onion and garlic and cook until soft, about 2 minutes. Add mushrooms and cook until almost done, about 5 minutes. Add spinach and stir until spinach is wilted and soft. Add ricotta cheese and stir until well combined.
2. In the meantime, cook lasagna noodles until done. Make sure they are not too tender, or they will not hold their shape well and might rip. Remove and drain.
3. On a cutting board, arrange lasagna noodles. Cut each noodle in half, width-wise. Spoon about 1 tablespoon of the mushroom-spinach mixture onto each half of the lasagna noodles. Start rolling up one noodle at a time.
4. In a large dish (mine is a 5-quart size), pour half the can of tomato sauce on the bottom. Arrange your roll-ups in the pan. Top with the remainder of the pasta sauce and mozzarella and parmesean cheeses. Cover with aluminum foil.
5. Bake for 30-40 minutes at 350°F, or until cheeses are melted and pasta is tender. Serve warm.

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Substitute spinach with ground meat (beef, pork, chicken, veal).
Add another bottle of tomato sauce if you like it more "runny".
For a healthier alternative, choose healthier pasta types (whole wheat, spelt) and low-fat cheeses.

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  1. Those lasagna roll ups look so good. Yes, all us bloggers are off the sweets and onto the comfort foods. Thanks for sharing on FFF.
    Your co host form nosh My Way,

  2. Thanks for stopping by!

  3. Kim@Sunflower Supper ClubJanuary 7, 2013 at 6:18 PM

    These look so good. I'm on the hunt for more meatless entrees and I think my family will love these. Thanks so much for sharing at the Weekend Potluck!

  4. Oh how we would love these. Printing & pinning too! Thanks so much for linking up at Weekend Potluck...please come back soon.

  5. Jovana {TasteofAugust}January 9, 2013 at 6:51 PM

    Thanks for checking out my blog! :)

  6. Jovana {TasteofAugust}January 9, 2013 at 6:52 PM

    Thanks for stopping by!

  7. Yum - your roll-ups sound so delicious!
    Thanks so much for linking up!


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