Spinach Lasagna Rolls

These Spinach Lasagna Rolls with a garlicky cottage cheese filling for a fun twist and make a delicious weeknight meal option when you’re craving Italian food. Lots of melty 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. Prep this easy dinner in advance and pop it into the oven on hectic weeknights.
• Italian-inspired. Spinach, basil, marinara sauce, and melty mozzarella pack every bite with lots of Italian flavor.
• Effortless. Once the noodles are cooked, whisk the filling, roll 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 to the recipe card at the bottom of the post for exact amounts.

• Lasagna sheets – Whole-wheat lasagna sheets are okay as well.
• Olive oil – Feel free to use vegetable, corn, or canola oil.
• Red onion – White and yellow onions are good substitutes.
• Garlic – You can also use garlic paste for this.
• Fresh spinach – Go for regular or baby spinach. If you use frozen, make sure it’s thawed and well drained.
• Cottage cheese – I used small-curd cottage cheese, but ricotta is wonderful too.
• Garlic powder – 1 tablespoon finely chopped fresh garlic is a great swap.
• Dried basil – Feel free to use fresh basil or parsley instead.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Marinara sauce – Add your favorite!
• Mozzarella cheese – Any melty 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 while rolling them up. Scroll to the bottom of the post for the full recipe card.

• Prep the kitchen. Preheat the oven to 350F. Generously grease a baking sheet with cooking spray. Set it aside. Pour 1 cup marinara sauce into a 13×9″ baking dish, spread it out, and set it aside.
• Sautée the veggies. Add the oil and onions 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. Mix in the garlic and cook for another 30 seconds. Add the spinach and stir until completely wilted. Season with salt and pepper. Remove from the heat and set it aside.
• Boil the noodles. Bring a pot of water to a boil and cook according to package instructions until al dente. Remove the noodles from the pot and set them on the greased baking sheet. Don’t overlap them to prevent sticking. Let them cool.

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

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

Tips & Variations

From gluten-free to protein-packed or making the cheese filling spicy, there’s a variation of these effortless lasagna rolls for everyone.

• Make them spicy. Mix 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the filling for a kick of heat.
• Swap the sauce. Skip the marinara and use Alfredo sauce, sun-dried tomato sauce, or vodka sauce for an easy variation.
• Line it. Cover the bottom of the baking dish with parchment paper to prevent sticking and reduce clean-up. Avoid foil because it’s more likely for the lasagna rolls to stick if the sauce dries up.
• Stay in the center. Never bake on the bottom oven rack, even if you’re in a rush. You’ll only burn the bottom of the lasagna rolls before the center and top have had a chance to heat up. Always bake in the center oven rack for best results because the heat distribution’s more even there.
• Make a cheese blend. Shred all the different bits of leftover cheese you have in the fridge for a custom cheese blend you can use instead of mozzarella. Melty kinds like provolone, Gouda, Monterey Jack, etc are best.
• Go gluten-free. Swap the lasagna sheets for a gluten-free version so people with GF diets can enjoy this recipe too.
• Add protein. Mix 1-1 1/2 cups shredded chicken or ground beef into the filling for a heartier, protein-packed dinner.

Can I Make These In Advance?

Absolutely! Assemble the recipe as usual up to 2 days in advance but don’t bake it. Cover with foil and refrigerate. Pop it into the oven right before dinner.

Proper Storage

Keep them away from direct heat and sunlight when on the counter for cooling or reheating.

• Fridge: Place them in an airtight container for up to 4 days. For large portions, cover the baking dish tightly with foil. Discard immediately if they taste sour or bitter.
• Freezer: This works for assembled but un-cooked lasagna rolls. Wrap the baking dish with plastic wrap twice. 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 it in 20-second increments until warm. You can also use the oven at 300F for 25-30 minutes.

More Vegetarian Recipes To Try

• Caprese Pizza with Balsamic Reduction
• Sweet Potato Black Bean Enchiladas
• Grilled Vegetable Orzo Pasta Salad
• Spinach Mushroom Pasta with Creamy Tomato Sauce

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