Spinach and artichoke lasagna roll ups

  • Serves: 1
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  • 12 dry lasagna sheets (I used Barilla Wavy Lasagne Pasta)
  • 2 cups frozen/thawed spinach (squeezed dry)
  • 1 small onion, diced (red, white or yellow)
  • 2 garlic cloves, chopped
  • 1 cup artichoke antipasto (I used Trader Joe's) optional
  • 16 ounces part-skim ricotta cheese
  • 1 1/2 cups shredded mozzarella (1 for filling, 1/2 for topping)
  • 1 cup marinara sauce (1/2 for baking pan bottom, 1/2 for topping)
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • salt and red pepper flakes to taste
  • Italian seasoning (I used dry basil only)


  1. Cook the lasagna sheets just enough to be almost al dente (4 minutes). Drain and set aside to cool off.
  2. Chopped the onions plus garlic and sautée in the low heat until translucent.
  3. In a large mixing bowl combine the spinach, artichoke antipasto, ricotta, egg, 1 cup of mozzarella, and sautéed onion+garlic. Seasoned generously with dry Italian seasoning, salt and red pepper flakes.
  4. Lay out lasagna noodles. Top each with equal amounts of filling mixture. Spread it evenly over each noodle leaving last 2 inches uncovered--don't overfill. Roll up each starting with the covered end.
  5. Spread 1/2 cup of marinara on the bottom of a 8X8 inches baking pan/dish. Carefully place rolls ruffled-edge facing up in dish. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
  6. Top each roll evenly with the remaining marinara. Sprinkle the remaining mozzarella. Bake uncovered for 20-30 minutes at 375F. Remove from oven. Serve. Enjoy!

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