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Lasagna Roll-Ups

All cheesy, hearty flavor of traditional lasagna — but less mess!  

August 20, 2018

Editor’s note: This recipe was originally published on Laughing Spatula. 

Behold — Lasagna roll-ups! All the great flavors of lasagna — but less mess and gooey-er and cheesier — a simple and delicious dinner. Shall we set the scene? It’s a Friday night. The week has been long. You want something easy, delicious and maybe something you can craft up with  a bit of a wine-buzz going on. Lasagna roll-ups it is!

For my lasagna roll-ups, I decided to do both a meatless roll and a roll with meat (because… my husband). I started by boiling my lasagna, laid them out in strips on parchment paper, spread ricotta cheese. I used our homemade ricotta recipe — don’t roll your eyes at me  I know it’s extra, but the flavor cannot be beat and for an extra 20 minutes, it’s so worth it. It’s super easy. 

Once I spread my ricotta cheese, I laid out spinach, topped with marinara sauce (yep — made that myself too, #humblebrag, but you can use your favorite jarred version and it will still taste great), more mozzarella, rolled ‘em up, topped with more gooey nummy-ness and called it good!

For the meat filling that I had to make because god-forbid-my-husband-doesn’t-eat-meat, I didn’t do anything fancy. Just ground turkey, 1 cup of marinara and some extra Italian spices in a skillet.  I added this to the recipe card below, just in case. 

Roll them up, put them in an casserole dish with about  1/2-to-1 inch of sauce covering the bottom and you’re good to go. I did top mine with more ricotta and mozzarella, topped off with a dollop of more marinara and it was fabulous. So gooey, so cheesy, and easy while remaining delicious.

Lasagna roll-ups

These delicious and easy lasagna roll-ups come together quickly and are great as a vegetarian or non-vegetarian dish! 

Servings: 6


  • 6 lasagna noodles
  • 1.5 cups spinach, raw and washed
  • 1 cup ricotta — we made our own, but store bought is fine. See above for link on how you can make yours, too!
  • 1 cup mozzarella, shredded
  • 3 cups marinara sauce — we made our own, but store bought is fine. See above for link on how you can make yours, too!

Meat Filling (optional)

  • 1 package ground turkey
  • 1 cup marinara sauce
  • 2 tablespoons Italian seasoning


  1. Preheat oven to 375 degrees F. 
  2. Bring pot of water to boil and fully boil lasagna noodles according to instructions. Strain, rinse with cold water and toss with olive oil to prevent stickiness. Lay flat on parchment paper or silicone baking mat (it's okay if the noodles are still somewhat wet).
  3. In casserole dish, add enough sauce to equate to 1/2-1 inch (1/2 inch if you prefer less sauce, 1 inch if you like yours with extra sauce).
  4. Slather ricotta cheese on lasagna noodle, follow with spinach, marinara sauce and cheese. Roll as picture above indicates. Place into pan filled with marinara sauce. 
  5. Top lasagna rolls with leftover ricotta, mozzarella, and 1 tablespoon of marinara. 
  6. Bake for 20 minutes or until bubbly. Serve and enjoy!

Optional meat-filling variety

  • Saute ground turkey, marinara, and Italian spices together. In place of spinach in original recipe, replace with meat filling and continue to follow instructions. Enjoy!


Laughing Spatula

Meet Kathi and Rachel Kirk — the mother-daughter duo behind We only post tried-and-true recipes, and our meals are fresh, delicious, and simple to prepare — ideal weeknight meals for all families. Native Seattle residents, we love exploring our city and finding new, hidden foodie gems. Kathi has been married to Rachel’s dad, Marty, for 35 years, and Rachel — the only child of Kathi and Marty — is a newlywed of three years to her husband Greg.

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