Best 9 Spinach And Ricotta Lasagna Rolls Recipes

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Spinach and ricotta lasagna rolls are a delectable dish that combines the classic flavors of lasagna with the convenience of individual servings. This dish features tender lasagna noodles filled with a creamy mixture of spinach, ricotta cheese, Parmesan cheese, and seasonings, then rolled up and baked in a flavorful tomato sauce. The result is a symphony of textures and flavors that will tantalize your taste buds. Whether you're hosting a special dinner or simply looking for a unique and delicious weeknight meal, this recipe for spinach and ricotta lasagna rolls is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

SPINACH LASAGNA ROLLS



Spinach Lasagna Rolls image

Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 50m

Yield 6

Number Of Ingredients 6

4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 ¼ cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese
6 lasagna noodles, cooked, drained
2 cups spaghetti sauce

Steps:

  • Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
  • Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 13.6 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 787.1 mg, Sugar 8.7 g

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.

SPINACH LASAGNA ROLL UPS



Spinach Lasagna Roll Ups image

Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.

Provided by Chickentarian

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients 9

8 lasagna noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
  • Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
  • Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY



Spinach-Artichoke Lasagna Roll-ups Recipe by Tasty image

Here's what you need: lasagna noodles, ricotta cheese, spinach, artichoke heart, olive oil, garlic, marinara sauce, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish

Steps:

  • Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  • In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  • Preheat oven to 350˚F (180˚C).
  • In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  • Spoon some of the mixture onto the lasagna noodle and roll tightly.
  • Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  • Top with the rest of the mozzarella and parmesan.
  • Bake for 35-40 minutes or until the cheese is brown and crispy.
  • Serve and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 29 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, Sugar 5 grams

SPINACH LASAGNE ROLLS



Spinach Lasagne Rolls image

Provided by Isabella DeFazio

Categories     Pasta     Bake     Vegetarian     Kid-Friendly     Father's Day     Dinner     Mozzarella     Parmesan     Ricotta     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon olive oil
1 10-ounce package leaf spinach, thawed, drained, chopped
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten to blend
1 tablespoon chopped Italian parsley
Salt and pepper
2 cups prepared spaghetti sauce
8 lasagne noodles, freshly cooked
1 1/4 cups grated mozzarella

Steps:

  • Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.

SPINACH AND CHEESE LASAGNA ROLLS



Spinach and Cheese Lasagna Rolls image

These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1 cup 2% cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
6 lasagna noodles, cooked and drained
1 jar (24 ounces) marinara sauce

Steps:

  • In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

EASY SPINACH LASAGNE ROLLS



Easy Spinach Lasagne Rolls image

Makes super easy, hearty and healthy dinner. Sometimes I like to do a combination of ricotta and cottage cheese. Serve with a green salad and warm bread.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

6 -8 lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup fresh parmesan cheese, grated (divided)
1 cup part-skim ricotta cheese
2 garlic cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
15 1/2 ounces spaghetti sauce
1/2 cup fat-free cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Cook noodles according to the package directions.
  • Drain, rinse under cold water and drain again. Set aside.
  • Stir together spinach, 1/2 cup of the parmesan cheese, ricotta cheese, garlic, pepper flakes, salt and pepper.
  • Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
  • Place a thin layer of spaghetti sauce in a 8x8 (or 11x7) baking dish.
  • Stand rolled noodles on end and slightly apart in dish.
  • Pour remaining spaghetti sauce over noodles.
  • Bake, covered at 350 degrees for 30-35 minutes.
  • Combine remaining cheeses, add to lasagne rolls.
  • Return to oven until cheese melts.

Nutrition Facts : Calories 530.6, Fat 18.5, SaturatedFat 9.1, Cholesterol 47.5, Sodium 1428, Carbohydrate 61.7, Fiber 5.2, Sugar 15.9, Protein 30.7

SPINACH AND PROSCIUTTO LASAGNA ROLLS



Spinach and Prosciutto Lasagna Rolls image

I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!

Provided by MeredithJ

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups whole milk
salt
pepper
1/8 teaspoon nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen spinach (thawed and drained)
1 cup grated parmesan cheese
3 ounces prosciutto, chopped
1 cup baby portabella mushrooms, chopped
1 egg
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Steps:

  • Melt the butter in a medium saucepan over med-low heat.
  • Add the flour and whisk.
  • Once combined and smooth, whisk in the milk.
  • Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
  • Pour sauce into a large glass baking dish and set aside.
  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
  • Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
  • Drain the noodles when done and arrange on a clean surface.
  • Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
  • Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
  • Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
  • Cover the rolls with the marinara and mozzarella.
  • Cover the dish with foil and bake for 20 minutes.
  • After that, uncover and sprinkle the rolls with the basil.
  • Bake for 15 more minutes until cheese is golden.
  • Let stand for 10 minutes before serving.
  • Top with more Parmesan and mozzarella if you like and enjoy!

Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2

Tips for Perfect Spinach and Ricotta Lasagna Rolls:

- **Fresh Ingredients:** Use fresh spinach for the filling to ensure vibrant color and flavor. Freshly grated ricotta cheese will provide a smooth and creamy texture. - **Seasoning:** Don't skimp on the seasonings! A combination of garlic, salt, pepper, and Italian herbs will elevate the flavors of the lasagna rolls. - **Blanching Spinach:** Blanching the spinach before adding it to the filling will help retain its vibrant green color and remove any bitterness. - **Rolling Technique:** To prevent tearing, use a thin layer of pasta dough and work with one lasagna sheet at a time. Roll the dough up tightly around the filling, starting from the short end. - **Baking Dish:** Choose a baking dish that is large enough to fit the lasagna rolls comfortably without overcrowding. - **Bechamel Sauce:** Make sure the bechamel sauce is smooth and creamy before pouring it over the lasagna rolls. Use a whisk to continuously stir the sauce as it cooks to prevent lumps. - **Cooking Time:** The cooking time may vary depending on the thickness of the lasagna rolls and the type of oven used. Keep an eye on the rolls and adjust the cooking time accordingly. - **Serving:** Let the lasagna rolls rest for a few minutes before slicing and serving. This will help them hold their shape and prevent them from falling apart.

Conclusion:

Spinach and ricotta lasagna rolls are a delightful combination of flavors and textures that will impress any pasta lover. With a creamy ricotta filling encased in delicate pasta sheets, these rolls are a symphony of cheesy, spinachy goodness. Follow the tips and tricks mentioned above to achieve perfect lasagna rolls every time. Enjoy this delicious and satisfying dish as a main course or as part of a special occasion meal. Buon appetito!

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