Filled with fresh spinach, ricotta, mozzarella, and beef, these Lasagna Rolls are easy to make and so very delicious! I like how easy they are to serve and how easy it is to divide them up for to-go lunches. Not only do they look incredible, but they also taste incredible, too!
Pasta, cheese, and tomato sauce: these three ingredients can combine in maybe a million ways to make family favorite dishes. Just a couple that I can think of off the top of my head would be ravioli, creamy ricotta pasta, cheesy pasta skillets, and my personal favorite, lasagna! Lasagna in its traditional form is a heavenly combination of lasagna noodles, ground beef, tomatoes, garlic, and sometimes, even mushrooms. Also, our favorite Italian seasoning combinations like rosemary, thyme, oregano, basil, parsley, and sage.
So, why Lasagna Rolls?
In the creation of this recipe, I was having fun with different versions of lasagna: and these rolls is one of the easiest way to serve lasagna. Instead of having a large, messy dish with every serving falling apart, these rolls are uniform and require no cutting or separation into serving sizes. If you’re reheating them, it’s easy to just effortlessly scoop out one roll and stick it in the oven or microwave for a bit.
You might have tried my roll cake recipes, but this lasagna recipe is a first. It has spinach (a great way to incorporate it for your kids), which helps to reduce inflammation and fights carcinogenic substances. Onions help to reduce cholesterol levels and beef is a great source of lean protein!
What’s in These Lasagna Rolls?
This delicious recipe is a step-up from the traditional lasagna form. These spinach lasagna rolls require mostly pantry-staple ingredients. You’ll likely need to make a run to the grocery store for the cheeses and maybe some fresh spinach, but that’s it! Here’s everything you’ll need to make these great spinach lasagna rolls:
- Oil: Olive oil, or any oil that you like to use.
- Lasagna noodles: Cook these according to the package.
- Ground beef: Lean
- Onion: Yellow
- Cheese: Mozzarella cheese and ricotta
- Egg: Just one large one
- Spinach: Use fresh spinach
- Salt and pepper: For flavor
Marinara sauce: You can make your own if you prefer, but store-bought pasta sauce works just great.
Another great thing about this recipe is that you can prepare the full recipe, then freeze some and bake later on. It may seem pretty time consuming the first time you make these, just like any lasagna, but once you’ve made them a few times, the process will become more familiar, and much quicker!
Steps
Boil the lasagna noodles by following the directions on the box.
In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
Sauté 1 pound of ground beef for 3 minutes. Add 1/2 teaspoon of salt and pepper. Stir occasionally.
Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
Add in 3 ounces of chopped spinach, sauté for 2 minutes. Once done, set aside to cool.
Meanwhile in a separate bowl combine the ricotta, mozzarella cheeses, egg, as well as a pinch of salt and pepper. Stir well, then add to the skillet and combine with the beef and spinach.
Preheat oven to 350F.
Prepare an oven safe dish for lasagna, by spreading 1/2 cup marinara sauce on the bottom.
On each cooked lasagna noodle spread beef mixture.
Roll it up and place in an oven safe dish. (you could also cut each roll in half)
Spread marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
Cover with foil. Bake for 30 minutes.
Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)
Easy Lasagna Rolls with Spinach and Ricotta Yum
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 package lasagna noodles (cooked & drained)
- 1 lb ground beef
- ½ yellow onion (diced)
- 1 cup ricotta
- 1 cup mozzarella cheese (plus one for the top, shredded)
- 1 large egg
- 3 oz fresh spinach (chopped)
- salt to taste
- black pepper to taste
- 2 cups marinara sauce
Instructions
Boil the lasagna noodles by following the directions on the box.
In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
Sauté 1 pound of ground beef for 3 minutes. Add 1/2 teaspoon of salt and pepper. Stir occasionally.
Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
Add in 3 ounces of chopped spinach, sauté for 2 minutes. Once done, set aside to cool.
Meanwhile in a separate bowl combine the ricotta, mozzarella cheeses, egg, as well as a pinch of salt and pepper. Stir well, then add to the skillet and combine with the beef and spinach.
Preheat oven to 350F.
Prepare an oven safe dish for lasagna, by spreading 1/2 cup marinara sauce on the bottom.
On each cooked lasagna noodle spread beef mixture.
Roll it up and place in an oven safe dish. (you could also cut each roll in half)
Spread marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
Cover with foil. Bake for 30 minutes.
Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)
Nutrition Facts
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From All We Eat Admin:
That's a great tip! Thank you. Easy cleanup is always nice.
I tried the roll method for the lasagna I made yesterday, and that's how I'm going to be making my lasagna from now on. My favorite thing about it is when serving, you simply spoon out one or two lasagna "rolls." So much simpler than trying to cut out pieces of a layered lasagna.
One tip I would like to share is this: after the lasagna noodles were cooked and drained, I spread them out on Silpat baking sheets, then I put the filling on them and rolled them up. It made for easy cleanup and no worries about the lasagna noodles sticking to them.
Thanks for sharing this recipe and method!
Yes, I recommend this recipe.
