Lasagna Roll-Ups That Taste Like Sunday Dinner (In 45 Minutes Flat)
Tender lasagna noodles rolled with a seasoned ricotta and spinach filling, baked in marinara with melted mozzarella until golden. Done in 45 minutes flat.
Equipment
- Large Pot
- 9x13 Baking Dish
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Spatula
Ingredients
- 12 lasagna noodles (regular, not no-boil)
- 15 oz whole milk ricotta cheese
- 10 oz frozen spinach, thawed and squeezed completely dry
- 2 cups shredded mozzarella (from a block)
- 3 cups good marinara sauce
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil.
- Boil the noodles: Cook the lasagna noodles for 2 minutes less than the package instructions say. They should be pliable but still firm. Drain and lay them flat on parchment or a clean kitchen towel. Don’t stack them – they should not touch each other.
- Make the filling: In a medium bowl, combine the ricotta, squeezed spinach, egg, minced garlic, oregano, and a generous pinch of salt and pepper. Stir until evenly combined. Taste and adjust seasoning – it should be well-seasoned on its own.
- Spread the filling: Lay one lasagna noodle flat. Spoon about 2 heaping tablespoons of the ricotta mixture onto it and spread in an even, thin layer from edge to edge.
- Roll them up: Starting at one short end, roll the noodle gently but snugly. Place seam-side down in the baking dish. Repeat with remaining noodles.
- Assemble and top: Spread about 1 cup of marinara sauce on the bottom of the dish. Arrange the rolls in a 3x4 or 4x3 grid. Pour the remaining 2 cups of sauce over and around the rolls. Sprinkle the shredded mozzarella evenly on top. Add a pinch of salt and pepper.
- Bake: Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes, until the cheese is melted, golden in spots, and the sauce is bubbling at the edges.
- Rest and serve: Let the dish rest for 5 to 10 minutes before serving. This allows the filling to set so the roll-ups hold their shape. Serve with fresh basil or parsley if desired.
Notes
Key tips for perfect roll-ups: Cook noodles 2 minutes less than al dente so they finish in the oven without becoming mushy. Squeeze the thawed spinach in fistfuls until absolutely dry – excess moisture is the enemy of a firm roll-up. Season the ricotta filling generously; the sauce and noodles are mild, so the filling carries the flavor. Always let the dish rest before serving – a 5-minute rest prevents them from collapsing.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze, assemble the dish completely but do not bake. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen: cover with foil and bake at 375°F for 45 minutes, then uncover and bake 15 more minutes until bubbly.