main-dishes
Spinach Lasagna Roll-Ups
These Spinach Lasagna Roll-Ups are everything you love about traditional lasagna — hearty, saucy, and full of melted cheese — but neatly portioned into elegant, individual rolls. Each noodle is layered with a rich spinach-ricotta filling, rolled up like a pinwheel, and baked in a savory tomato-meat sauce that’s simmered with fresh mushrooms, herbs, and a hint of heat. Perfect for make-ahead dinners, potlucks, or cozy family nights, this dish delivers classic Italian flavor in a fresh, easy-to-serve format.
Ingredients
Main Ingredients
- 1 1/2 pounds fresh spinach, chopped
- 2 (14-ounce) cans diced tomatoes
- 1 pound ground chuck or lean ground beef
- 1/4 pound ground pork
- 8 ounces fresh mushrooms, sliced (about 3 cups)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 (6-ounce) cans tomato paste
- 1 1/2 cups water
- 1/4 cup chopped fresh parsley, divided
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 2 drops hot sauce
- 1 (15-ounce) carton ricotta cheese
- 8 ounces shredded mozzarella cheese
- 2 eggs, slightly beaten
- 6 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 12 lasagna noodles, cooked and drained
Instructions
- Cook the spinach Place chopped spinach in a 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain in a colander, pressing out as much liquid as possible.
- Make the sauce In the same Dutch oven, cook ground chuck, ground pork, mushrooms, onion, and garlic for about 10 minutes or until beef is browned. Pour off excess fat. Stir in diced tomatoes, tomato paste, water, 2 tablespoons parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Bring to a boil, then reduce heat and simmer partially covered for 45 minutes.
- Prepare the filling In a large mixing bowl, combine drained spinach, remaining 2 tablespoons parsley, ricotta cheese, mozzarella cheese, eggs, 4 tablespoons Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg. Mix well.
- Assemble the roll-ups Spread about 1/3 cup of the spinach-cheese filling evenly over each lasagna noodle. Roll up tightly and set aside seam-side down.
- Layer and bake Pour 1 1/2 cups of the tomato-meat sauce into the baking dish. Arrange the lasagna roll-ups over the sauce, top with the remaining sauce, and sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake uncovered at 350°F for 30 minutes. Let stand 10 minutes before serving.
Notes
- Make ahead: assemble up to one day before baking and refrigerate, or freeze unbaked for up to one month.
- For a vegetarian version, omit meat and add extra mushrooms or chopped zucchini to the sauce.
- Leftovers reheat beautifully in the oven or microwave.