These Spinach and Ricotta Lasagna Rolls are easy to make, can be frozen and will give your family a healthy weeknight dinner in no time at all.
Lasagna is always a crowd pleaser, but I often find it’s a bit much for our small family to eat a whole pan of it. While I’m definitely a fan of leftovers, after two nights and maybe a lunch of any meal, I’ve usually had my fill. Which brings me to these little spinach and ricotta lasagna rolls. They have all the big Italian flavors found in your usual lasagna, but in a smaller package.
They’re super cute too, right? I always say we eat with our eyes first, so if the food looks good, you’re half-way there to a great recipe! These happen to taste great as well, which makes this recipe an all around winner for me! Throw in the fact that they’re freezer-friendly and it’s just about perfect! With the busy school year about to start, this would make for an easy weeknight dinner that you can prep whenever you have the time, freeze and then pull out of the freezer when needed. Even though I no longer work full time out side of the home, freezer meals are my lifesaver when I don’t have the time, energy or ability to make a home cooked dinner.
These are really easy to make too. It’s pretty much like making traditional lasagna, up until the assembly. Instead of layering everything in a pan, you take individual lasagna noodles, spread on the spinach and ricotta filling and then roll them up jelly-roll style. At this point, you can place them in a pan to bake right away or freeze for later. When you’re ready to bake, I pour some sauce on the bottom of a baking pan, add in the lasagna rolls, seam-side down, cover them with a little more sauce and cheese and then bake. After 35 minutes, dinner is served!
Looks good, tastes good and freezer friendly. This recipe gets an A+ in my book. So, if you’re a busy lady (or gentleman) who needs easy, healthy weeknight meals the whole family will love, then look no further because this is it!
- 10 whole wheat lasagna noodles, cooked according to package directions
- 1 Tbs. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 15 oz ricotta cheese (whole or part skim, not non-fat)
- 1 egg
- 1 tsp. Italian seasoning
- ¼ tsp. salt
- 1 (10 oz) box frozen spinach, thawed and squeezed dry*
- ¾ cup mozzarella cheese
- ¼ cup shredded parmesan cheese
- 1 large jar spaghetti sauce
- Pre-heat oven to 375 degrees. Spray a 9x13 pan with cooking spray and set aside.
- Cook the lasagna noodles according to package directions. Once done, rinse in a colander and set aside.
- While the noodles are cooking, prepare the filling. Add the oil to a medium-large saucepan over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for one additional minute. Remove from heat and set aside.
- In a medium bowl, add the ricotta cheese and egg, whisk to combine. Stir in the Italian seasoning, salt, spinach and cooled onion/garlic mixture.
- Spoon ¾ cup spaghetti sauce on the bottom of the prepared pan.
- Take one lasagna noodle and lay on a cutting board. Spoon 3 Tbs. of the ricotta mixture onto it and spread to cover. Roll it up jelly roll style and place, seam side down, in the prepared baking pan. Continue process with remaining noodles.
- Cover the lasagna rolls with additional spaghetti sauce. You may not need the entire jar depending on how much sauce you like. Sprinkle with shredded cheeses. Cover the pan with aluminum foil and bake for 30-35 minutes. Cheese should be melted and sauce may start to bubble.
**TO FREEZE: After making each lasagna roll, put them on a parchment lined plate and place in the freezer until they're frozen. Once frozen, place them in a freezer safe bag until ready to eat. The day before baking, remove to the refrigerator to thaw. Prepare baking pan as in original recipe with cooking spray and sauce and continue with recipe at step 7. Rolls should not need any additional baking time if they are fully defrosted.