Kitchen Equipment You’ll Need
Large pot for boiling pasta, colander for draining, large skillet for cooking meat and spinach, medium mixing bowl for cheese mixture, 9×13 inch baking dish, aluminum foil, measuring cups and spoons, wooden spoon for mixing, ladle for sauce, and a sharp knife for any prep work. Having a large cutting board and clean kitchen towels on hand will also make the assembly process smoother and more organized.
Tips for Success
Cook lasagna noodles just until al dente to prevent them from becoming mushy during baking. They will continue to cook in the oven, so slightly undercooking initially is key. Squeeze as much liquid as possible from the cooked spinach to prevent watery roll ups. Let the meat mixture cool slightly before combining with cheese to prevent the ricotta from becoming too soft. When rolling the noodles, start from one end and roll gently but firmly to keep the filling secure. Place roll ups seam-side down in the baking dish to prevent unrolling during cooking. Don’t skip covering with foil during the first part of baking, as this prevents the tops from browning too quickly while ensuring even heating throughout.
Ingredients
12 lasagna noodles, 1 pound ground beef or Italian sausage, 1 medium onion diced, 3 cloves garlic minced, 10 ounces fresh spinach or 1 package frozen spinach thawed and drained, 15 ounces ricotta cheese, 1 large egg, 2 cups shredded mozzarella cheese divided, 1/2 cup grated Parmesan cheese, 3 cups marinara sauce divided, 2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons fresh basil chopped for garnish.
Directions
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish. Cook lasagna noodles according to package directions until al dente, drain and set aside. Heat olive oil in a large skillet over medium heat, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
Add fresh spinach to the skillet with the meat and cook until wilted, or if using frozen spinach, add the thawed and well-drained spinach and cook for 2-3 minutes to remove excess moisture. Season the mixture with Italian seasoning, salt, and pepper, then remove from heat and let cool slightly.
In a medium bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, and Parmesan cheese. Mix until well combined and smooth.
Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish. Lay the cooked lasagna noodles flat on a clean work surface. Spread about 2-3 tablespoons of the ricotta mixture evenly over each noodle, then top with about 2-3 tablespoons of the meat and spinach mixture.
Starting from one end, carefully roll each noodle up and place seam-side down in the prepared baking dish. Pour the remaining 2 cups of marinara sauce over the roll ups, making sure they are well covered. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 10-15 minutes until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5 minutes before serving, then garnish with fresh chopped basil.
Additional Tips or Variations
For a lighter version, substitute ground turkey or chicken for the beef and use part-skim ricotta and mozzarella cheeses. You can make these roll ups vegetarian by omitting the meat and doubling the spinach, or adding diced mushrooms, zucchini, or bell peppers for extra vegetables and texture. For extra flavor, try adding sun-dried tomatoes, roasted red peppers, or fresh herbs like oregano or thyme to the ricotta mixture.
To make the dish even more special, consider using a combination of cheeses such as adding some fontina or provolone to the mozzarella for a more complex flavor profile. If you prefer a spicier version, use hot Italian sausage instead of ground beef or add red pepper flakes to the meat mixture. For meal prep, you can assemble these roll ups up to 2 days in advance and refrigerate until ready to bake, just add an extra 10-15 minutes to the covered baking time if cooking directly from cold.