These Spinach Artichoke Lasagna rolls-ups are a great way to go meatless! They’re much faster to make and bake than a traditional lasagna. They are great for meal preparation and freezing.
Spinach Artichoke Lasagna Roll-ups
Comforting pasta dishes like Spaghetti Carbonara and Instant Pot Baked Ziti are our favorite. We also love lasagna roll-ups. I have so many versions of them that they are always in our family’s rotation. These Spinach and Artichoke Lasagna Roll-Ups were adapted from my Spinach Lasagna Roll-Up Recipe. These new vegetarian lasagna roll recipes have more filling and artichokes making them perfect for spring. Check out these other dinner ideas.
How to make lasagna roll-ups
Lasagna rolls ups are faster and easier than making lasagna sheets. Because they are individual, portion control is much easier. These healthy spinach lasagna rolls-ups contain the same ingredients as traditional lasagna, but with spinach and artichokes.
- Cook the noodles according to the package instructions for al dente. Drain the excess water.
- Mix spinach, artichokes with Parmesan, Parmesan, egg and garlic together.
- Layout lasagna noodles on a flat surface. Spread 1/3 cup of spinach artichoke sauce evenly on the lasagna noodles. Place seam side down on the baking dish. Continue with the remaining noodles.
- Spread the remaining sauce on the noodles and top each one off with 1 tbsp mozzarella cheese. Place foil on a baking dish. Bake for 40 minutes, or till cheese melts. Makes 9 rolls
- Add a little sauce to the plate and top it with a lasagna wrap.
Lasagna Roll-Ups: What to Eat
These cheesy lasagna rolls-ups are great with an arugula saladOr garlic knots.
How to Make a Meal Prep and Freeze
These lasagna rollups are easy to prepare ahead. Once the lasagna rolls are prepared, cover them with foil and refrigerate them for up to one day. Bake when ready. You can also freeze the whole container before baking. To bake, let the container cool in the refrigerator overnight and then follow the baking instructions.
Lasagna rolls-ups can be reheated well, making them great for leftovers. They can be stored in the refrigerator for up 4 days or frozen for up 3 months.
More Lasagna Recipes You’ll Love:
Spinach Artichoke Lasagna Roll-up
These Spinach Artichoke Lasagna rolls-ups are a great way to go meatless! They’re much faster to make and bake than a traditional lasagna.
- 2 Cups homemade marinara sauce, Plus, more for serving
- 8 Uncooked lasagna noodles, Gluten-free or wheat
- 5 oz Frozen chopped spinach in a bag, Let cool, then squeeze the contents into a cup.
- 5 In ounces Canister artichoke hearts, Finely drained and chopped
- 15 oz part skim ricotta cheese, Polly-o is my favorite.
- 1/2 Cup Parmesan cheese grated
- 1 clove minced garlic
- 1 large egg
- Fresh pepper and kosher salt
- 1/2 Cup part-skim mozzarella cheese, Shredded
- Parsley optional garnish
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Preheat oven to 350°F. In a 9 x 12-inch baking dish, pour about 1 cup sauce.
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Cook the noodles according to the package directions and drain.
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In the meantime, combine spinach, artichokes with Parmesan, Parmesan and egg in a medium bowl. Mix well.
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Layout lasagna noodles on a flat surface. Spread 1/3 cup of spinach artichoke sauce evenly on the lasagna noodles. Place seam side down on the baking tray. Continue with the remaining noodles.
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Add the remaining sauce to the noodles. Top each one with 1 tbsp mozzarella cheese.
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Place foil on a baking dish. Bake for 40 minutes, or until cheese is melted and rolls are heated through. Makes 8 rolls
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Add a little sauce to the plate and top it with a lasagna wrap.
These lasagna rollups are easy to prepare ahead. Once the lasagna rolls are prepared, cover them with foil and refrigerate them for up to one day. Bake when ready. The entire container can also be frozen for baking. To cook, place the container in the fridge overnight. Then, follow the baking instructions.
Lasagna roll-ups reheat well. They can be kept in the refrigerator for up to four days. You can also freeze cooked rolls for up three months.
Serving: 1Roll, Calories: 250kcal, Carbohydrates: 48g, Protein: 15g, Fat: 9g, Saturated Fat 4.5g, Cholesterol: 48mg, Sodium: 376.5mg, Fiber: 3g, Sugar: 5g
Keywords: Lasagna recipe, lasagna roll-ups, spinach, and artichoke
Source: Skinny Taste