Spinach lasagna roll ups are the definition of an easy weeknight dinner. Super simple ingredients, you can definitely prep ahead, more on how to do that below.
Lasagna roll ups give you the warm comforting feels of warm homemade lasagna that has sauce that slowly simmered all day with endless perfect layers of pasta, and cheese but are made in an hour.
Spinach Lasagna Roll Ups – Shallot & Garlic
These vegetarian spinach lasagna roll ups have a hidden bomb of flavor. Sautéed shallots and toasted garlic are magical in this, you don’t want to skip this step.
Spinach thrives when it’s paired with sweetness of shallot and garlic, they compliment each other and really make everything better. Although we are using jar pasta sauce in this recipe, this will make it taste and feel like it has been slow simmered all day.
Make it even easier and you can buy store bought minced garlic in a jar. This is the key to easy access to garlic for all of your weeknight dinners. You can usually find in the produce section, sold near the fresh garlic. The back of the jar has the conversion for clove measurement, like 1/2 tsp = 1 clove which is pretty handy too.
When the shallot becomes soft and the garlic becomes a little toasted, when your kitchen smells lovely, set it aside and let it cool. Once cooled you will combine with your spinach and ricotta mixture which then gets tucked into each lasagna roll.
Spinach Lasagna Roll Ups – Prep Ahead
Refrigerator: This recipe is super easy to prep ahead, you can complete the steps below 1-8 and then cover and store in the refrigerator until you’re ready to bake. You can store in the refrigerator for 3-4 days, and set it on the counter as the oven preheats to take the chill off of it before baking, to bake follow the same directions in the recipe.
Freeze: You can also prep and freeze for another day. Instead of putting it in the refrigerator, cover and store in the freezer, good for about 2-3 months. To bake freezer to oven, preheat your oven to 350F and bake covered for 45 minutes (until it’s warm all the way through) and then uncover and back for another 15 minutes.
Vegetarian Spinach Lasagna Roll Ups
- 12 Lasagna Noodles
- 1 TBSP Olive Oil
- 1 Shallot - thinly sliced
- 3 Cloves Garlic - minced
- ¼ tsp Salt
- 10 oz. Frozen Chopped Spinach - defrosted and pat dry.
- 15 oz. Ricotta Cheese
- ¼ tsp Nutmeg
- 1 TSBP Italian Seasoning
- 1 Egg
- 1 cup Mozzarella Cheese + some to sprinkle on top
- 1 Jar Pasta/Marinara Sauce (23-25oz)
- In a large pot add water, add salt and bring to a boil. Cook your lasagna noodles for about 8-9 minutes, drain. Spray cold water over them to prevent them from sticking together.
- Thinly slice your shallot and mince you garlic, you can do this while you wait for the pot of water to heat up. In a small pan add olive oil, your shallot, garlic and salt. Cook over medium low heat until the shallot is soft and the garlic is slightly toasted, about 3-5 minutes. Set aside and let it cool.
- Preheat your oven to 350F.
- Pat dry your defrosted frozen spinach. Try to soak up as much water as possible.
- In a large bowl, add your spinach, ricotta, nutmeg, Italian seasoning, egg, prepared garlic and shallot and mozzarella cheese in a bowl.
- In your casserole dish, pour half of your jar of pasta sauce on the bottom, and using a spoon, spread it out as much as possible for an even layer. Prepare the noodles. Lay your lasagna noodles flat, scoop on about a spoon-full size of your spinach and ricotta mixture, spread evenly to cover the surface of the noodle with a thin layer, starting one side, roll it up.
- Place in the casserole dish and do this again until all of your noodles are done.
- Pour the remainder of your pasta sauce over the top and sprinkle on mozzarella cheese.
- Cover your casserole dish with foil and bake at 350F for 25 minutes. Remove the cover and bake for another 15 minutes.