Mini Lasagna Rolls

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These lasagna rolls are an easy recipe perfect for feeding a crowd. Each spinach lasagna roll is already individually portioned, for a much less messy traditional Italian comfort food dinner. This recipe makes vegetarian lasagna rolls, perfect for your vegetarian friends!

When you think of your childhood, what meals come to mind? For me, it’s lasagna. I remember watching my grandma meticulously place each lasagna noodle in the pan, layered with her famous ricotta cheese blend, sauce, and more cheese. As a child, I was fascinated with the process, even though it seemed to take forever. I was determined to create my own lasagna rolls recipe to was much more manageable!


1 (10 oz.) package frozen chopped spinach, thawed
2 cups ricotta cheese
1/2 cup shredded parmesan cheese
1 large egg
1/2 tsp. sea salt
1/4 tsp. ground black pepper
4 cups tomato pasta sauce
9 cooked lasagna noodles
1 cup shredded mozzarella cheese

Preheat oven to 350F and lightly grease a 13 x 9 inch pan with cooking spray.
Combine drained frozen spinach, ricotta cheese, shredded parmesan, egg, salt, and pepper and stir to combine.
Pour 1 cup of tomato pasta sauce in the bottom of the pan.
Spread 1/3 cup of filling on each cooked lasagna noodle and roll up from the short side carefully. Lay each roll in the dish and cover in remaining sauce.

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