I canned my Spinach Alfredo Lasagna Roll Ups and the first forkful unsealed a secret about lasagna I can’t keep to myself.

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I’m obsessed with Spinach Lasagna Roll Ups because they hit every savory note I crave: creamy ricotta cheese folded with spinach, ribbons of pasta drenched in sauce, and that irresistible cheese pull when you dig in. It’s lasagna, compact and confident.

I love the way the spinach keeps things bright and not one-note, while the ricotta makes every bite unapologetically rich. But it’s the texture contrast that keeps me coming back, the soft noodles and gooey interior versus slightly crisped edges.

Purely about the food. Messy, indulgent, impossible not to devour.

No guilt, just saucy satisfaction every single time always.

Ingredients

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Chewy pasta wrapper; holds everything together, kind of cozy.
Ricotta brings creamy, mild tang; it’s the soft filling glue.
Shredded mozzarella gives stretchy, melty bliss when you bite.
Parmesan adds salty, nutty punch; it’s the sharp finishing note.
Spinach gives a green boost; basically sneaks in some veggies.
Egg binds the filling so it doesn’t fall apart.
Alfredo sauce makes it rich and saucy, comfort in a spoon.
Olive oil adds silkiness and helps garlic bloom.
Garlic brings warm, savory zip; you’ll smell it first.
Salt wakes up every ingredient, don’t skip it.
Black pepper gives a little bite and subtle heat.
Nutmeg is optional but it’s a cozy, unexpected warmth.
Fresh parsley or basil brightens things, like a little sunshine.
Cooking spray or oil keeps things from sticking, very practical.
Plus, textures groove together—creamy, chewy, and lightly crisped edges.
Basically, this combo cooks into a comforting, slightly fancy weeknight meal.

Ingredient Quantities

12 lasagna noodles, cooked according to package directions

15 ounces ricotta cheese

2 cups shredded mozzarella cheese, plus extra for topping if you want

1 cup grated Parmesan cheese

10 ounces frozen chopped spinach, thawed and squeezed dry (about 1 heaping cup)

1 large egg, lightly beaten

2 cups Alfredo sauce (store bought or homemade)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground nutmeg, optional but recommended

2 tablespoons chopped fresh parsley or basil, optional for a bit of brightness

Cooking spray or a little extra olive oil for the baking dish

How to Make this

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1. Preheat oven to 375 F and lightly grease a 9×13 baking dish with cooking spray or a little olive oil.

2. Cook 12 lasagna noodles according to package directions until al dente, drain and lay them flat on a clean kitchen towel or sheet of parchment so they dont stick.

3. In a medium bowl combine 15 ounces ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 large lightly beaten egg, 10 ounces thawed squeezed-dry spinach (about a heaping cup), 1/8 teaspoon nutmeg if using, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley or basil if you want brightness. Mix well so it is evenly cheesy.

4. Heat 2 tablespoons olive oil in a small skillet over medium heat, add 2 minced garlic cloves and cook just until fragrant, about 30 seconds to 1 minute. Let cool a bit and stir the garlic into the cheese and spinach mixture.

5. Spread about 1/4 cup of Alfredo sauce in the bottom of the prepared baking dish so the roll ups wont stick and will get saucy.

6. Working one noodle at a time, spread roughly 1/4 to 1/3 cup of the filling evenly down the center of each noodle, leaving a little border at the ends. Roll up tightly from the short end and place seam side down in the baking dish. Repeat with all noodles.

7. Spoon the remaining Alfredo sauce over the roll ups, trying to cover each one. Sprinkle extra mozzarella on top if you want a golden cheesy finish.

8. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake an additional 8 to 12 minutes until bubbly and the cheese on top is lightly browned.

9. Let the roll ups rest 5 minutes before serving so they set a little. Garnish with extra chopped parsley or basil if desired.

10. Tips and hacks: squeeze spinach really well so the filling isnt watery, use room temperature ricotta for easier mixing, heat the sauce a bit first if you want faster baking, and spoon sauce under each roll for saucier bites.

Equipment Needed

1. 9×13-inch baking dish (lightly greased)
2. Large pot for boiling the lasagna noodles
3. Colander for draining noodles
4. Clean kitchen towel or sheet of parchment to lay noodles on
5. Medium mixing bowl for the ricotta filling
6. Small skillet for sautéing garlic
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon for mixing and spreading
9. Knife and cutting board for chopping parsley or basil
10. Aluminum foil to cover the dish while baking

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes, you can. Use about 6 to 8 cups of fresh spinach, sauté it quickly until wilted, then squeeze out as much liquid as you can before chopping and mixing it into the cheese. If it’s wet, the filling gets soggy, so be sure to dry it well.

Q: Do I have to use store bought Alfredo sauce or can I make my own? A: Either works. Store bought saves time and is fine, but a quick homemade Alfredo made with butter, cream, garlic and Parmesan will taste richer. If you make it thinner than store bought, just spoon a little less in the baking dish so rolls don’t swim.

Q: How far ahead can I assemble these before baking? A: You can assemble them and cover tightly in the fridge for up to 24 hours. Let them sit at room temp for 20 to 30 minutes before baking so they heat evenly. For longer storage freeze the unbaked roll ups in a single layer, then transfer to a bag; bake from frozen adding about 15 to 25 minutes to the baking time.

Q: Can I make this recipe vegetarian or add meat? A: It’s already vegetarian if you use a meatless Alfredo, but you can add cooked crumbled sausage or shredded chicken to the filling if you want meat. If you add meat, make sure it’s fully cooked and drained so it doesn’t add extra moisture.

Q: My noodles keep breaking when I roll them, what am I doing wrong? A: Probably overcooking or underlaying the noodles. Cook them just to al dente, rinse briefly with cold water so they don’t keep cooking, and lay them flat on a lightly oiled surface. If they still break, trim the very thin edge where pasta sometimes dries out, or overlap two shorter pieces to make a roll.

Q: Any tips to keep the filling from being bland or watery? A: Salt the ricotta mixture and squeeze the spinach dry. Add the nutmeg and pepper for depth, and fold in some of the Parmesan to boost flavor. If the mixture seems loose, chill it a little before filling so it firms up and is easier to spread.

Spinach Alfredo Lasagna Roll Ups Recipe Substitutions and Variations

Ricotta cheese: cottage cheese blended until smooth; goat cheese for a tangier, creamier mix; mascarpone for extra richness (use a little less salt).
Mozzarella cheese: provolone or fontina for melt and flavor; Monterey Jack for a milder, gooey result; shredded cheddar if you want a sharper bite.
Frozen chopped spinach: use fresh spinach, sautéed and chopped once wilted; swap in kale that’s been blanched and chopped; use frozen chopped chard for a slightly different earthiness.
Alfredo sauce: use a creamy béchamel seasoned with garlic and Parmesan; plain marinara mixed with a little cream for a tomato-cream twist; jarred pesto thinned with a bit of cream for a basil-forward version.

Pro Tips

– Squeeze the spinach until it is bone dry. Any extra water will make the filling runny and make the roll ups fall apart when you cut them.

– Let the ricotta and egg come to room temperature and mix until smooth. Cold cheese makes the filling lumpy and harder to spread.

– Put a little sauce under each noodle before you add the filling and again on top after rolling. That keeps the bottoms from sticking and gives every bite a saucy center.

– Chill the filled noodles for 10 to 15 minutes on a tray before baking if you have time. That firms them up so they hold their shape better in the dish.

– If you reheat leftovers cover the pan with foil and warm at 350 F until heated through. For a fresh crisp top, remove the foil for the last 5 minutes.

Spinach Alfredo Lasagna Roll Ups Recipe

Recipe by Francis Mead

0.0 from 0 votes

I canned my Spinach Alfredo Lasagna Roll Ups and the first forkful unsealed a secret about lasagna I can't keep to myself.

Servings

servings

Calories

523

kcal

Equipment: 1. 9×13-inch baking dish (lightly greased)
2. Large pot for boiling the lasagna noodles
3. Colander for draining noodles
4. Clean kitchen towel or sheet of parchment to lay noodles on
5. Medium mixing bowl for the ricotta filling
6. Small skillet for sautéing garlic
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon for mixing and spreading
9. Knife and cutting board for chopping parsley or basil
10. Aluminum foil to cover the dish while baking

Ingredients

12 lasagna noodles, cooked according to package directions
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, plus extra for topping if you want
1 cup grated Parmesan cheese
10 ounces frozen chopped spinach, thawed and squeezed dry (about 1 heaping cup)
1 large egg, lightly beaten
2 cups Alfredo sauce (store bought or homemade)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg, optional but recommended
2 tablespoons chopped fresh parsley or basil, optional for a bit of brightness
Cooking spray or a little extra olive oil for the baking dish

Directions

Preheat oven to 375 F and lightly grease a 9×13 baking dish with cooking spray or a little olive oil.
Cook 12 lasagna noodles according to package directions until al dente, drain and lay them flat on a clean kitchen towel or sheet of parchment so they dont stick.
In a medium bowl combine 15 ounces ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 large lightly beaten egg, 10 ounces thawed squeezed-dry spinach (about a heaping cup), 1/8 teaspoon nutmeg if using, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley or basil if you want brightness. Mix well so it is evenly cheesy.
Heat 2 tablespoons olive oil in a small skillet over medium heat, add 2 minced garlic cloves and cook just until fragrant, about 30 seconds to 1 minute. Let cool a bit and stir the garlic into the cheese and spinach mixture.
Spread about 1/4 cup of Alfredo sauce in the bottom of the prepared baking dish so the roll ups wont stick and will get saucy.
Working one noodle at a time, spread roughly 1/4 to 1/3 cup of the filling evenly down the center of each noodle, leaving a little border at the ends. Roll up tightly from the short end and place seam side down in the baking dish. Repeat with all noodles.
Spoon the remaining Alfredo sauce over the roll ups, trying to cover each one. Sprinkle extra mozzarella on top if you want a golden cheesy finish.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake an additional 8 to 12 minutes until bubbly and the cheese on top is lightly browned.
Let the roll ups rest 5 minutes before serving so they set a little. Garnish with extra chopped parsley or basil if desired.
Tips and hacks: squeeze spinach really well so the filling isnt watery, use room temperature ricotta for easier mixing, heat the sauce a bit first if you want faster baking, and spoon sauce under each roll for saucier bites.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.