Spinach Ricotta Lasagna Rolls
Soft lasagna noodles rolled with creamy ricotta and spinach, baked in marinara until bubbly and golden. A weeknight vegetarian comfort dish that feels fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
comfortwholesomeitalianvegetariancreamytenderweeknightfamily-gathering
Ingredients
- 8 noodles lasagna noodles
- 1.5 cups ricotta cheese
- 3 cups spinach, fresh or frozen (thawed)
- 2 cups marinara sauce
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F and boil lasagna noodles in salted water until al dente.
- 2
Mix ricotta, spinach, salt, and pepper in a bowl until combined.
- 3
Drain noodles and lay flat, then spread 2 tbsp ricotta mixture on each noodle.
- 4
Roll each noodle tightly and place seam-side down in a greased 9x13 baking dish.
- 5
Pour marinara sauce over rolls, cover with foil, and bake for 12 minutes.
- 6
Remove foil and serve hot.
Tools you’ll need
- large pot for boiling
- 9x13 baking dish
- mixing bowl
- oven
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