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Easy Vegetarian Lasagna Roll-Ups Recipe for Any Night

Easy Vegetarian Lasagna Roll-Ups

Tender lasagna noodles are filled with creamy spinach-ricotta filling, rolled with marinara sauce, and baked beneath melted mozzarella. This comforting vegetarian dinner makes 10–12 roll-ups and is ready in about 1 hour.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 noodles Regular-width lasagna noodles
  • 24 ounces Marinara or tomato-basil pasta sauce
  • 1 tablespoon Olive oil or cooking spray, for the baking dish and noodles
Cheese and Vegetable Filling
  • 15 ounces Whole-milk or part-skim ricotta cheese
  • 10 ounces Frozen chopped spinach, thawed and squeezed very dry
  • 1 Large egg
  • 2 cups Shredded mozzarella cheese, divided
  • 1/2 cup Finely grated Parmesan cheese
Seasonings
  • 2 cloves Garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/4 teaspoon Freshly ground black pepper
Optional Garnishes
  • 1/4 teaspoon Red-pepper flakes
  • to taste Fresh basil or chopped parsley

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, usually 1–2 minutes less than the full cooking time, so they remain firm enough to roll.
  3. Drain the noodles and arrange them flat on a lightly oiled baking sheet or parchment paper to prevent sticking and tearing.
  4. Combine the ricotta, squeezed-dry spinach, egg, 1 cup mozzarella, Parmesan, garlic, Italian seasoning, kosher salt, and black pepper in a mixing bowl. Stir in red-pepper flakes if desired.
  5. Spread about 1 1/2–2 cups marinara sauce over the bottom of the prepared baking dish.
  6. Spread approximately 1/3 cup of the ricotta mixture evenly over each noodle, leaving a small uncovered strip at one end.
  7. Roll each noodle firmly from one short end to the other. Place each roll seam-side down in the baking dish.
  8. Spoon the remaining marinara sauce over the roll-ups and sprinkle with the remaining 1 cup mozzarella.
  9. Cover the baking dish tightly with foil and bake for 20–25 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce bubbles and the cheese melts and lightly browns.
  10. Let the lasagna roll-ups rest for 5–10 minutes before serving. Finish with fresh basil or parsley if desired.

Notes

Squeeze the thawed spinach very dry to prevent a watery filling. Slightly undercook the noodles and keep them flat after draining. Roll-ups may be assembled up to 24 hours ahead, covered, refrigerated, and baked when needed; add roughly 5–10 minutes to the covered baking time when baking directly from the refrigerator.