Veggie Lasagna Rollups Recipe

This cozy Veggie Lasagna Rollups recipe is made with tender lasagna noodles, creamy ricotta cheese, spinach, rich marinara sauce, and melted mozzarella. The result is perfectly portioned pasta rolls filled with a creamy and savory cheese and vegetable filling, baked until bubbly. This dish is a crowd-pleasing main course, perfect for a family dinner or as a fantastic make-ahead meal for a busy week.

Veggie Lasagna Rollups Ingredients

For the Filling:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
• 1 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 12 lasagna noodles
• 1 (24-ounce) jar marinara sauce
• 2 cups shredded mozzarella cheese

How To Make Veggie Lasagna Rollups

1. Prepare your station: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
2. Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente (still firm to the bite). Drain and rinse with cold water to stop the cooking process. Lay the noodles flat on a piece of parchment paper to prevent sticking.
3. Make the ricotta filling: In a medium bowl, combine the ricotta cheese, the squeezed-dry spinach, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Stir until everything is well mixed.
4. Assemble the rollups: Lay a lasagna noodle flat. Spread about 1/4 cup of the ricotta mixture evenly over the surface of the noodle, leaving a small border at the edges.
5. Roll and arrange: Carefully roll the noodle up from one end to the other to form a spiral. Place the rollup seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
6. Bake the rollups: Top the rollups with the remaining marinara sauce, making sure to cover them. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake until bubbly: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Let it rest for 5 minutes before serving.

Recipe Tips

• Cook Noodles Al Dente: It is very important to cook the lasagna noodles just until they are al dente. They will continue to cook in the oven, and this step ensures they don’t become overly soft or mushy after baking.
• Squeeze the Spinach Dry: Thawed frozen spinach holds a lot of water. You must squeeze out as much liquid as possible using your hands or a cheesecloth. If you skip this step, the excess water will make your ricotta filling runny.
• Don’t Overfill: Be careful not to put too much filling on each noodle. An overfilled rollup is difficult to roll neatly and can burst open while baking. About 1/4 cup of filling per noodle is the perfect amount.
• Cover with Foil First: Baking the dish covered with foil for the first 20 minutes allows the rollups to steam and heat through evenly without the cheese on top burning. Removing the foil for the last 10-15 minutes gives you that perfectly melted, golden-brown cheese topping.

What To Serve Veggie Lasagna Rollups

These Veggie Lasagna Rollups are a hearty main course that pairs perfectly with classic Italian-American sides. Serve them with a simple Caesar salad or a fresh green salad with a light vinaigrette. A side of warm garlic bread or breadsticks is essential for soaking up the delicious marinara sauce. For an extra vegetable, simple steamed green beans or roasted broccoli would be excellent.

How To Store Veggie Lasagna Rollups Leftovers

• Refrigerate: Store leftover rollups directly in the baking dish covered tightly with foil or transfer them to an airtight container. They will keep well in the refrigerator for up to 4 days.
• Freeze: These rollups are a fantastic make-ahead meal. To freeze, assemble the rollups in a freezer-safe baking dish but do not bake them. Cover tightly with plastic wrap and then foil. They can be frozen for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C), adding about 20-30 minutes to the baking time.

Veggie Lasagna Rollups Nutrition Facts

• Serving size: 2 rollups
• Calories: 510 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 43g
• Dietary Fiber: 6g
• Sugars: 11g
• Protein: 29g

Frequently Asked Questions

• Can I add other vegetables to the filling? Yes, absolutely! Finely chopped and cooked mushrooms, shredded carrots, or finely diced zucchini are great additions. Just make sure to cook them first and squeeze out any excess moisture before adding them to the ricotta mixture to avoid a watery filling.
• Can I make this with no-boil lasagna noodles? You can, but it requires a different technique. To make the no-boil noodles pliable enough to roll, you’ll need to soak them in a dish of very hot tap water for about 5-10 minutes until they are flexible. Then, proceed with the recipe as directed.
• Can I use cottage cheese instead of ricotta? While ricotta provides a classic creamy texture, you can substitute it with full-fat cottage cheese. For a smoother filling similar to ricotta, you may want to blend the cottage cheese in a food processor for a few seconds before mixing it with the other filling ingredients.

Try More Recipes:

• Veggie Tortellini Soup Recipe
• Very Green Orzotto Recipe
• Veggie Ravioli Bake Recipe