Spinach Artichoke Lasagna Rollups Recipe

I absolutely love this Spinach Artichoke Lasagna Rollups recipe because it transforms classic flavors into a fun, modern twist that’s perfect for a cozy night in. The creamy ricotta and spinach-artichoke filling wrapped in pasta, smothered in marinara, and topped with gooey cheese just feels like a warm hug on a plate—it’s comfort food at its finest!

I adore the way these Spinach Artichoke Lasagna Rollups take traditional Italian flavors and turn them into a delightful, convenient dish. They use lasagna noodles and creamy ricotta cheese, and the filling is so rich in nutrients, combining spinach and artichoke hearts with plenty of zesty garlic.

A sprinkle of Parmesan gives it that “wow” factor, and Italian seasoning kicks up the flavor even more. Forget about gelatinous canned sauce—this rolls recipe is a good excuse to make your own quick marinara.

And use a good-quality mozzarella (or fresh) to finish it off.

Ingredients

• Lasagna noodles: Provide carbohydrates for energy; form the base of the dish.
• Spinach: High in fiber and vitamins; adds nutrients and color.
• Artichoke hearts: Rich in fiber and antioxidants; add texture and flavor.
• Ricotta cheese: Offers protein and creaminess; creates a rich filling.
• Parmesan cheese: Provides umami and nuttiness; enhances flavor depth.
• Olive oil: Healthy fat; aids in cooking and enhances aroma.
• Garlic: Boosts flavor with pungent notes; has health benefits.
• Egg: Binds ingredients; adds richness and protein.

Ingredient Quantities

• 9 lasagna noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (15-ounce) container ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 large egg
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce

Instructions

1. Set your oven to 375°F (190°C). Put the lasagna noodles in to boil according to the package directions, then drain the noodles and don’t stack them—lay them out side by side on baking parchment to cool.

They are your first layer.

2. In a large pan over medium heat, warm the olive oil. Then add the chopped garlic and sauté until it is very fragrant, about 1 minute.

3. Place the thawed and drained spinach along with the chopped artichoke hearts in the skillet. Heat everything together for 3-4 minutes, stirring every so often to ensure even heating, if not even cooking. Take the skillet off the heat and let it sit for a couple of minutes (you don’t want to burn your tongue!) before moving on to the next step.

4. In a huge mixing bowl, blend together the ricotta cheese, 1/2 cup of the Parmesan cheese, the egg, Italian seasoning, the cooled spinach-artichoke mixture, and a slight amount of salt and pepper. Stir until completely combined.

5. Put each lasagna noodle on a clean flat surface. Spread each noodle with about 1/4 cup of the ricotta mixture, smoothing it with a spatula to reach the edges.

6. Tenderly wrap up every noodle from one side to the other. Put each wrap’s unrolled side down in a baking dish lightly greased with oil.

7. Evenly distribute the marinara sauce on top of the rollups. Ensure that each rollup is covered with sauce so that it doesn’t dry out during baking.

8. Distribute evenly the shredded mozzarella and the rest of the 1/2 cup of Parmesan cheese over the rollups.

9. Aluminum foil covers the baking dish. The dish bakes in a preheated oven for 25 minutes. Then, the foil is removed. The dish bakes an additional 10 minutes. The cheese in the dish becomes bubbly and golden brown.

10. Allow the rollups to cool for several minutes before serving. Enjoy your Spinach Artichoke Lasagna Rollups hot, optionally garnished with a little more Parmesan or fresh herbs.

Equipment Needed

1. Oven
2. Large pot
3. Baking parchment
4. Large pan/skillet
5. Mixing bowl
6. Spatula
7. Baking dish
8. Aluminum foil
9. Measuring spoons
10. Measuring cups
11. Cutting board
12. Knife

FAQ

• Can I use fresh spinach instead of frozen?Certainly, you have the option to use fresh spinach. First, you want to sauté it until wilted, and then you should ensure that you squeeze out any excess moisture before you combine it with the rest of the filling. If you’re using frozen spinach (which is often a more delicious option once you get the hang of preparing it), you also want to ensure that you thaw and squeeze out all that liquid before adding it in.
• How do I prevent the lasagna noodles from sticking together?Prepare the noodles by boiling them in salted water, to which a very little amount of oil has been added. Once the noodles are done, lay them out flat in a single layer on a sheet of parchment paper. You can also use an oiled surface to do this.
• Can I use a different cheese instead of ricotta?You can use cottage cheese or even mascarpone instead of ricotta.
• What can I use if I don’t have Italian seasoning?Oregano, basil, thyme, and rosemary can be mixed to your taste, allowing for the creation of a personalized blend.
• Is it okay to prepare this dish in advance?Certainly. Gather the rollups, cover them, and chill them for as long as a day before baking. If necessary, bake them a little longer than usual.
• Can the rollups be frozen?Certainly, you can freeze them before or after baking. If you’re freezing them after baking, allow them to cool completely before storing. You can reheat them from frozen, or you can thaw them overnight in the fridge and bake them until warmed through.
• Do I need to cover the lasagna rollups while baking?Cover with foil for the first half of the baking time to prevent drying. Uncover to allow the cheese to brown.

Substitutions and Variations

Frozen chopped spinach: Use 10 ounces of fresh spinach instead. Cook and drain the spinach before adding to the dish.
Cottage cheese or silken tofu may be used in place of ricotta cheese for a similar texture.
Pecorino Romano or Grana Padano can be used as substitutes for Parmesan cheese.
Alfredo sauce: Substitute with marinara sauce for a tomatoey alternative.
Noodles for lasagna: For a gluten-free option, use noodles without gluten.

Pro Tips

1. Perfect Noodles: After boiling the lasagna noodles, lay them on a sheet of parchment paper or a clean kitchen towel to prevent them from sticking together. This also makes it easier to spread the filling without tearing the noodles.