These Spinach Artichoke Lasagna Roll-ups are a delicious twist on traditional lasagna. Packed with a creamy filling of spinach, artichokes, and ricotta, these roll-ups are individually portioned and topped with marinara sauce and mozzarella cheese. They’re perfect for a hearty vegetarian meal that’s easy to make and even easier to serve. Whether you’re making dinner for your family or prepping for a special occasion, these roll-ups are a satisfying dish with classic Italian flavors.
Ingredients:
- 2 cups of homemade marinara sauce (or store-bought), with additional sauce for serving
- 8 uncooked lasagna noodles (either wheat or gluten-free)
- 5 oz frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
- 5 oz canned artichoke hearts, drained and finely chopped
- 15 oz part-skim ricotta cheese (Polly-o preferred)
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 large egg
- Kosher salt and fresh black pepper, to taste
- 1/2 cup part-skim mozzarella cheese, shredded
- Optional: Fresh parsley for garnish
Instructions:
Step 1: Prepare the Lasagna Noodles
- In a large pot, bring salted water to a boil and cook the lasagna noodles according to the package directions until they are al dente.
- Drain and lay the noodles flat on a clean surface to cool.
Step 2: Make the Spinach Artichoke Filling
- In a medium mixing bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, ricotta cheese, Parmesan cheese, minced garlic, egg, and a pinch of kosher salt and black pepper.
Step 3: Assemble the Lasagna Roll-ups
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish.
- Lay each cooked lasagna noodle flat and spread about 1/4 cup of the spinach-artichoke mixture evenly over the length of each noodle.
- Roll the noodle up tightly and place each roll seam-side down in the prepared baking dish.
Step 4: Add Sauce and Cheese
- Spoon the remaining marinara sauce over the top of each lasagna roll-up.
- Sprinkle the shredded mozzarella cheese evenly over the top.
Step 5: Bake the Roll-ups
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
Step 6: Serve
- Once baked, garnish the lasagna roll-ups with freshly chopped parsley, if desired.
- Serve hot with extra marinara sauce on the side.
Conclusion:
These Spinach Artichoke Lasagna Roll-ups are a fun, easy-to-serve twist on a classic Italian dish. The creamy filling, savory marinara, and gooey cheese make every bite delicious. Whether you’re looking for a comforting family dinner or a dish to impress guests, these lasagna roll-ups are sure to satisfy.
Spinach Artichoke Lasagna Roll-ups
Spinach Artichoke Lasagna Roll-ups are a deliciousand easy-to-make vegetarian lasagna alternative. Stuffed with spinach,artichokes, and ricotta cheese, rolled in lasagna noodles, and topped withmarinara and mozzarella cheese, this dish is perfect for any occasion.
Ingredients
- 2 cups of homemade marinara sauce or store-bought, with additional sauce for serving
- 8 uncooked lasagna noodles either wheat or gluten-free
- 5 oz frozen chopped spinach thawed and squeezed well (1/2 cup squeezed)
- 5 oz canned artichoke hearts drained and finely chopped
- 15 oz part-skim ricotta cheese Polly-o preferred
- 1/2 cup grated Parmesan cheese
- 1 clove garlic minced
- 1 large egg
- Kosher salt and fresh black pepper to taste
- 1/2 cup part-skim mozzarella cheese shredded
- Optional: Fresh parsley for garnish
Instructions
Step 1: Prepare the Lasagna Noodles
- In a large pot, bring salted water to a boil and cook the lasagna noodles according to the package directions until they are al dente.
- Drain and lay the noodles flat on a clean surface to cool.
Step 2: Make the Spinach Artichoke Filling
- In a medium mixing bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, ricotta cheese, Parmesan cheese, minced garlic, egg, and a pinch of kosher salt and black pepper.
Step 3: Assemble the Lasagna Roll-ups
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish.
- Lay each cooked lasagna noodle flat and spread about 1/4 cup of the spinach-artichoke mixture evenly over the length of each noodle.
- Roll the noodle up tightly and place each roll seam-side down in the prepared baking dish.
Step 4: Add Sauce and Cheese
- Spoon the remaining marinara sauce over the top of each lasagna roll-up.
- Sprinkle the shredded mozzarella cheese evenly over the top.
Step 5: Bake the Roll-ups
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
Step 6: Serve
- Once baked, garnish the lasagna roll-ups with freshly chopped parsley, if desired.
- Serve hot with extra marinara sauce on the side.