Lasagna Rolls Recipe | Happy Healthy Eating

These Spinach Lasagna Wraps Served with a garlic mozzarella filling for a fun flavor, it's a delicious weeknight dinner option when you're craving Italian food. It's topped with lots of melted mozzarella cheese, giving you the perfect cheesy flavor with every bite!

Why you'll love these lasagna rolls

If you love lasagna but want to try a new recipe, these lasagna wraps will quickly become part of your weekly meal rotation.

• Suitable for freezing. Make this easy dinner ahead of time and pop it in the oven on busy weeknights.
• Italian style. Spinach, basil, tomato sauce, and melted mozzarella cheese bring Italian flavor to every bite.
• Effortlessly. Once the noodles are cooked, stir in the filling, roll up the lasagna sheets, and let the oven do the rest.
• Great for parties. Double the recipe and bake together so you don't have to spend an evening in the kitchen.

Recipe ingredients

Creamy mozzarella, garlic, and herb-basil melt into a creamy filling that pairs perfectly with the sweet tomato sauce. Scroll to the recipe card at the bottom of the post for exact quantities.

• Lasagna Slices – Whole wheat lasagna would also work.
• olive oil- Feel free to use vegetable, corn, or canola oil.
• red onion—— White and yellow onions are good substitutes.
• garlic – You can also use marinara sauce.
• fresh spinach – Choose regular or baby spinach. If you use frozen food, make sure to thaw it and drain it.
• cottage cheese – I used small curd cheese, but ricotta cheese would be great too.
• garlic powder—— 1 tablespoon minced fresh garlic is a good substitute.
• Dried basil – Feel free to use fresh basil or parsley instead.
• salt and pepper – I prefer kosher salt and fresh black pepper.
• Marina-chan—— Add your favorites!
• Mozzarella cheese – Any melted cheese, such as cheddar or muenster, will work.

How to Make Spinach Lasagna Rolls

You want the noodles to be cool to the touch so you don't burn yourself when you roll them up. Scroll to the bottom of the post to see the full recipe card.

• Prepare the kitchen. Preheat oven to 350F. Generously coat a baking sheet with cooking spray. Set it aside. Pour 1 cup tomato sauce into a 13×9-inch baking pan, spread out, and set aside.
• Saute the vegetables. Add the oil and onions to a large skillet and heat over medium-high heat. Cook for 2-3 minutes, or until soft and translucent. It's okay if they brown a little, but don't let them burn. Add garlic and cook 30 seconds more. Add spinach and stir until completely wilted. Season with salt and pepper. Remove from heat and set aside.
• Cook the noodles. Bring a pot of water to a boil and cook until al dente according to package directions. Remove noodles from pan and place on greased baking sheet. Do not overlap them to prevent sticking. Let them calm down.

• Make the filling. Combine sautéed vegetables, cheese, garlic powder, basil, salt, and pepper in a large bowl.
• Assemble the roll. Spread 1-2 tablespoons filling on each lasagna. Roll them up. Place them in a baking dish with tomato sauce. Top with remaining sauce and sprinkle with mozzarella cheese.

• Bake them. Cover the baking sheet with foil and bake for 40 minutes. Remove from heat, serve, and enjoy!

Tips and variations

From gluten-free to protein-packed or to make the cheese filling spicy, these easy lasagna rolls have a variety for everyone.

• Make them spicy. Mix 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the filling for extra heat.
• Change the sauce. Skip the tomato sauce and use alfredo sauce, sun-dried tomato sauce, or vodka sauce for a simple variation.
• Draw a line Cover the bottom of the baking sheet with parchment paper to prevent sticking and reduce cleanup. Avoid using foil because the lasagna rolls are more likely to stick together if the sauce dries out.
• Stay in the center. Never bake on the bottom oven rack, even if you are in a hurry. You'll only burn the bottom of the lasagna roll before the center and top have a chance to heat. Always bake on the center rack for best results as the heat is more evenly distributed there.
• Make cheese mixture. Chop up any leftover cheese in the refrigerator to make a custom cheese blend that you can use in place of the mozzarella cheese. Melted varieties like provolone, gouda, Monterey Jack, etc. are best.
• gluten free. Swap out the lasagna for a gluten-free version so people on a gluten-free diet can enjoy this recipe.
• Add protein. Mix 1-1 1/2 cups of shredded chicken or ground beef into the filling for a heartier, protein-rich dinner.

Can I make these ahead of time?

Absolutely! Prepare the recipe 2 days in advance as usual, but do not bake. Cover with foil and refrigerate. Pop it in the oven before dinner.

Store correctly

While they are cooling or reheating on the counter, keep them away from direct heat and sunlight.

• refrigerator: Store them in an airtight container for up to 4 days. For larger servings, cover the baking sheet tightly with foil. If it tastes sour or bitter, discard immediately.
• refrigerator: This works for lasagna rolls that are assembled but not cooked. Wrap baking sheet twice with plastic wrap. Transfer to freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as normal.
• To reheat: Microwave for 20 seconds until hot. You can also bake in the oven at 300 degrees Fahrenheit for 25-30 minutes.

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