Spinach and artichoke lasagna roll ups

Lasagna roll ups is one of my favorite, simple, somewhat ‘lazy’ meals to make! You may think that roll ups are harder to make than lasagna. I say “no way” to that and I would argue it’s even less time consuming! For real!

This recipe is really easy to throw together and I’ve made this one slightly healthier—no meat and more spinach than cheese went into the filling. I also used leftover vodka sage sauce from last night’s dinner, but any marinara sauce works. Honestly these roll ups are so good that they don’t need any kind of sauce whatsoever.

There are lots and lots of lasagna roll up versions in the Universe. This one is more like a ‘get inspired’ recipe. Use more cheese, replace spinach with meat, do a Mexican flavor version…whatever inspires you. Either way, I’ve add the rough recipe at the end of this post in case you think these rolls look just perfect as they are!

Now, I baked the rolls side-up rather than laying down on their side. I did this because the best part of this dish—to me at least—is the crispy edges!

It’s also important not to overcook the lasagna sheets. It’s better if you cook them just enough to be pliable—barely al dente! That way the sheets will stay in one piece, it’ll be easy to roll them up and you end up with a perfect texture after baking.

Spinach and artichoke lasagna roll ups

  • Serves: 1
  • Category:


  • 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!