Spinach and Ricotta Lasagna Roll-Ups


  • 8 oz bag of fresh spinach, roughly chopped
  • 3 cloves garlic, minced
  • 10 basil leaves, chopped
  • 12 lasagna noodles (boil extra because some might break)
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1 cup parmesan cheese, divided
  • 1 cup mozzarella cheese, divided
  • 25 oz jar pasta sauce*


  1. Preheat your oven to 375 degrees
  2. Bring a large pot of salted water (it should taste like the ocean) to a boil and cook your lasagna noodles according to package instructions. When they are done, drain them, rinse with cold water, and lay them out on several sheets of paper towels. Pat the tops of the noodles dry
  3. Meanwhile, add some olive oil into a large skillet over medium heat. When hot, add your garlic and saute until fragrant
  4. Throw your spinach in there and cook, stirring frequently, until it has wilted. Season it after it has wilted (the spinach reduces so much, it’s very easy to over season if you salt it before it wilts)
  5. When wilted, add the spinach mixture to a medium bowl
  6. To the spinach, stir in your basil, ricotta, 1/2 cup of your parmesan, and 1/2 cup of your mozzarella. Stir together and season to taste with salt and pepper
  7. When satisfied with your seasoning, stir in your egg.
  8. To assemble, pour 1/3 – 1/2 of your jar of pasta sauce into the bottom of a lasagna dish (a 9×13 works too). In each lasagna noodle, spread out 1/4 cup of filling across the noodle and roll it up. Place it seam side down on top of your sauce – you should end up with 4 rows of three roll-ups
  9. Pour the rest of your sauce over top of the roll ups and sprinkle on your remaining cheese
  10. Bake uncovered for 30 minutes. Broil at the end if you want your cheese a little more golden
  11. Top with fresh basil (optional) and serve!


I get my pasta sauce from Costco, and that’s where the 25 oz jar comes from. If your grocery store doesn’t have that exact size, you can easily use a little more or a little less – it’s a flexible recipe!