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Spinach and Ricotta Lasagna Roll Ups

These lasagna roll-ups are the perfect easy weeknight dinner or delicious meal-prepped dish for pre-portioned lunches! These spinach and ricotta rolls with tomato sauce and beef are sure to satisfy your craving for Italian.

lasagne roll on a plate with marinara and a leaf garnishing the top

Why I Love These Lasagna Roll Ups 

Pasta, cheese, and tomato sauce – need I say more? These three ingredients combined make about a million different family-favorite dishes. There’s 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, and then flavored with Italian seasonings.

Classic lasagna was looking like it could use a bit of freshening, so I rolled it up! Since creating this recipe, I’ve discovered that this is the easiest way to serve lasagna. Instead of a messy dish with every serving falling apart, these lasagna roll ups are uniform and pre-portioned into serving sizes. 

lasagna roll being removed from a baking tray with a spatula with more lasagna roll ups in the tray

Recipe Highlights

  • Al dente noodles are a classic base!
  • The ricotta mixture is out of this world, seriously.
  • It has spinach (a great way to incorporate more greens for your kids), which helps to reduce inflammation and fights carcinogenic substances. 
  • Onions help to reduce cholesterol levels.
  • The beef is a great source of lean protein!
  • If you’re reheating these rolls, it’s easy to just effortlessly scoop out one roll and stick it in the oven or microwave for a bit.
  • There are layers upon layers of delicious ingredients that the whole family will love!
  • Bakes in just 30 minutes!

The entire family will be enjoying these savory lasagna roll-ups and asking for more. Serve some garlic bread and salad on the side, and you’ve got yourself a classic Italian-inspired dinner!

Key Ingredients to Make Lasagna Roll Ups

lasagna pasta, bowl of spinach, bowl of marinara sauce, bowl of grated mozzarella cheese, white egg, salt and pepper shakers, bowl of ricotta cheese, bowl ground lean beef,  olive oil, yellow onion.

This delicious recipe is a step up from the traditional lasagna form. These spinach lasagna rolls require mostly pantry-staple ingredients. But even if you have to make a run to the grocery store, this recipe is full of easy-to-find ingredients. 

Here’s everything you’ll need to make these great spinach and ricotta lasagna rolls!

  • Oil: Olive oil, or any oil that you like to use.
  • Regular lasagna noodles: Cook lasagna noodles according to the package directions.
  • Ground beef: Lean
  • Onion: Yellow
  • Cheese mixture: Mozzarella cheese and ricotta cheese.
  • Egg: Large
  • Spinach: 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.

Find the full printable recipe with specific measurements below.

How To Make Spinach and Ricotta Lasagna Rolls

Step 1: Boil Noodles

Boil the lasagna noodles as per the directions on the box.


Step 2: Saute Beef Mixture

Heat extra virgin olive oil over a pan on medium heat. Then saute your ground beef for three minutes with salt and pepper, stirring occasionally. Add half of a chopped onion to the beef and saute for another couple of minutes.

Finally, add chopped spinach and saute it for two minutes. Set this mixture aside and allow it to cool.


Step 3: Combine Cheese Mixture

In a separate bowl, combine the ricotta, mozzarella cheese, and egg, as well as a pinch of salt and pepper. Stir this mixture well, and then add it to the skillet and combine it with the beef and spinach mixture.


Step 4: Prep to Bake

Preheat the oven to 350F and prepare an oven-safe dish for the lasagna rolls by spreading 1/2 cup marinara sauce on the bottom.


Step 5: Assemble Roll Ups

On each cooked lasagna noodle, spread the beef, ricotta, and spinach mixture. Roll it up and place it in an oven-safe dish (you could also cut each roll in half). Spread marinara sauce on top of the lasagna rolls and sprinkle 1 cup of mozzarella cheese on top of that.


Step 6: Bake

Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 5 minutes. I also broil it for the last 2 minutes to get that darker color on top.


Recipe FAQs

How can I prep this dish ahead of time? 

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.

How do you roll lasagna noodles?

Boil them first so they’re soft and pliable for rolling. You can boil them a minute or so less than the package calls for because they’ll continue to cook and soften in the oven. 

What’s the correct way to layer a lasagna?

The usual way is to start with sauce, then add the noodles and beef, and then top it all off with the cheesy mixture that will melt throughout the dish.

Why do you put egg in the ricotta mixture? 

The egg works as a binder to mix all of the ingredients together.

Can I use frozen spinach for these lasagna roll-ups?

Sorry to say, but no! I have nothing against frozen spinach, but in this particular recipe, it’ll make everything too watery. You’ll want to go with fresh spinach for the best-tasting roll ups!


Want a Dessert Roll Up?

Believe it or not, I’m known for my sweet roll ups! After you enjoy your savory lasagna roll ups, try out this Pumpkin Cake Roll or my yummy Strawberry Roll for dessert.

Enjoy More Italian Recipes

If you tried this Spinach and Ricotta Lasagna Roll Ups or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!


Spinach and Ricotta Lasagna Roll Ups

Lasagna but rolled up to perfection. Complete with some spinach, ricotta, and tomato sauce.
5 from 1 vote
Rate Print Save Pin
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Meat Dishes
Allergy: Nut Free
Total Time: 1 hour 30 minutes
Calories: 437kcal
Author: Marina Rizhkov



  • 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, + 1 extra cup for the top, shredded
  • 1 large egg
  • 3 oz fresh spinach, chopped
  • salt, to taste
  • pepper, to taste
  • 2 cups marinara sauce


  • Boil the lasagna noodles by following the directions on the box.
    1 package lasagna noodles,
  • In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
    1 Tbsp extra virgin olive oil
  • Sauté 1 pound of ground beef for 3 minutes. Add ½ teaspoon of salt and pepper. Stir occasionally.
    1 lb ground beef, salt,, pepper,
  • Chop ½ of an onion and add to the beef. Sauté for another minutes.
    ½ yellow onion,
  • Add in 3 ounces of chopped spinach, sauté for 2 minutes. Once done, set aside to cool.
    3 oz fresh spinach,
  • 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.
    1 cup ricotta, 1 cup mozzarella cheese,, 1 large egg, salt,, pepper,
  • Preheat the oven to 350F.
  • Prepare an oven safe dish for lasagna, by spreading ½ cup marinara sauce on the bottom.
    2 cups marinara sauce
  • 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.
    2 cups marinara sauce, 1 cup 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.)


  • Ricotta cheese can be found in most grocery stores in the dairy section or specialty cheese isle. 


Calories: 437kcal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 411mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1354IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 3mg
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