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+ servings

Spinach Lasagna Rolls


  • Sauce
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ¼ lb lean ground beef (or ground turkey)
  • 1 (28 oz) can diced tomatoes, in juice
  • 8 oz tomato paste
  • 1 tsp fine-grain sea salt + freshly ground black pepper
  • 2 Tbsp fresh parsley, chopped fine
  • 2 Tbsp fresh basil, chopped fine

  • Filling
  • 1 (15 oz) container ricotta cheese
  • 1 (10 oz) box frozen chopped spinach, thawed and squeezed to remove the excess moisture
  • 1 egg (large or XL)
  • ½ cup shredded mozzarella cheese
  • ½ tsp fine-grain sea salt + freshly ground black pepper
  • ½ Tbsp fresh parsley, finely chopped
  • ½ Tbsp fresh basil, finely chopped

  • Noodles & Topping
  • 8 - 10 sheets dried whole-wheat lasagna noodles (gluten-free if you’re avoiding gluten)
  • ½ cup grated Parmesan cheese


  • Noodles
  • Boil lasagna noodles until al dente. Drain, rinse and lay flat on a sheet of parchment paper

  • Sauce
  • In a large skillet over medium heat, sauté the onions and garlic in olive oil for 3-5 minutes, or until the onions are beginning to turn translucent.
  • Add the ground beef, and cook until nicely browned.
  • Drain any excess fat, and add the tomatoes, tomato paste, sea salt, pepper, parsley, and basil.
  • Reduce the heat to low and simmer for 30 minutes.

  • Filling
  • In a medium-sized bowl, add the ricotta, spinach, egg, mozzarella, sea salt, pepper, parsley, and basil. Stir until well combined

  • Assembly
  • To assemble, spoon a cup or so of sauce into the bottom of a 9 x 13" pan (or smaller disposable foil loaf pans if you'd like to freeze them)
  • Spread 2-3 Tbsp filling onto each noodle and roll them up. Lay them in the pan, seam side down.
  • Top the rolls with the remaining sauce, and sprinkle grated Parmesan cheese over the top.
  • If baking immediately, bake at 375° F for 20 minutes or until hot and bubbly.
  • If baking from a frozen, bake, covered in foil, at 350° F for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna rolls are done