Spinach Lasagna Roll Ups

Lasagna Rolls With Sauce and Cheese
Lasagna Rolls With Sauce and Cheese. Diana Rattray
    115 mins

These lasagna roll-ups are a fun change of pace, and your family will love them.  Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.

Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.

See the tips and variations below the recipe for some shortcuts and freezing tips.

What You'll Need

  • 1 (10-ounce) package fresh spinach, chopped (6 cups)
  • 1 large (28-ounce) can crushed Italian plum tomatoes
  • 1 pound ground chuck or lean ground beef
  • 8 ounces fresh mushrooms, sliced (about 3 cups)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 (6-ounce) cans tomato paste
  • 1 1/2 cups water
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon pepper
  • 2 drops hot sauce, optional
  • 1 (15-ounce) carton ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 2 eggs, slightly beaten
  • 6 tablespoons grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 ground nutmeg
  • 12 lasagna noodles, cooked and drained

How to Make It

Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.

Puree the tomatoes in a blender until smooth.

Cook ground chuck, mushrooms, onion and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat.

Stir in pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Cook over high heat until mixture comes to a boil. Reduce heat to low; simmer, partially covered, 45 minutes.

Meanwhile, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper and nutmeg in a bowl; mix well.

Spread 1/3 cup of the spinach-cheese filling on each cooked lasagna noodle; roll up.

Pour 1 1/2 cups of the sauce in a 9-by-13-inch baking pan (3-quart) or baking dish. Arrange the roll-ups over sauce top with remaining sauce and remaining 2 tablespoons of Parmesan cheese. Bake in 350° oven 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.

Let stand 10 minutes before serving.

Tips and Variations

Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture. 

Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.

Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165° F (73.9 °C).

See Meat Temperature Chart and Safe Cooking Tips

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