Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna. They are also great for meal prep and freezing.
Spinach Artichoke Lasagna Roll-ups
We love comforting pasta dishes, like Instant Pot Baked Ziti and Spaghetti Carbonara, and lasagna roll-ups are some of our favorites. I have so many versions of them that they are always in our family’s rotation. These Spinach and Artichoke Lasagna Roll-Ups are adapted from my Spinach Lasagna Roll-Up recipe. These new vegetarian lasagna rolls have more filling, plus artichokes, making them perfect for Spring. See more dinner ideas here.
How to make lasagna roll ups
Lasagna roll ups are so much easier and faster than making a tray of lasagna and since they are individual, the portion control is easier too. These healthy spinach lasagna roll-ups have the same ingredients you would find in a traditional lasagna with the addition of spinach and artichokes.
- Start by cooking the noodles according to package directions for al dente, then drain.
- Combine spinach, artichokes, ricotta, Parmesan, egg, garlic, salt and black pepper.
- Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 8 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
What to Serve with Lasagna Roll-Ups
These cheesy lasagna roll-ups would be excellent with an arugula salad or garlic knots.
How to Meal Prep and Freeze
These lasagna roll-ups are great to make ahead. Once they are prepped, cover the dish with foil, refrigerate for up to a day, and then bake when ready. You can also freeze the entire container before baking. To cook, thaw overnight in the refrigerator and then follow the baking directions.
Lasagna roll-ups reheat well, making them great for leftovers. They will keep in the fridge for up to 4 days, or you can freeze cooked rolls for up to three months.
More Lasagna Recipes You’ll Love:
- Vegetarian Mushroom Kale Lasagna Rolls
- Chicken Parmesan Lasagna
- Zucchini Lasagna Roll-Ups
- Veggie Lasagna Zucchini Boats
- Butternut Squash Lasagna Roll-Ups
Spinach Artichoke Lasagna Roll-up
Ingredients
- 2 cups homemade marinara sauce, (or jarred) plus more for serving
- 8 uncooked lasagna noodles, wheat or gluten-free
- 5 oz package frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
- 5 ounces canned artichoke hearts, drained and chopped fine
- 15 oz part skim ricotta cheese, I like Polly-o
- 1/2 cup grated Parmesan cheese
- 1 clove minced garlic
- 1 large egg
- kosher salt and fresh pepper
- 1/2 cup part-skim mozzarella cheese, shredded
- optional parsley for garnish
Instructions
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts and the rolls are heated through. Makes 8 rolls.
- To serve, ladle a little marinara sauce on the plate and top with lasagna roll.
