Lasagna Roll Ups with Sausage and Spinach
Lasagna Roll Ups are filled with sweet Italian sausage, spinach, ricotta and marinara for a magically delicious dinner experience. All the comfort and deliciousness of traditional lasagna with the benefit of being easier and faster to make.
Lasagna Roll Ups are arguably the best way to enjoy one of our absolute favorite comfort foods. Growing up, Lasagna was a staple.
Enter adulthood, when we learned that lasagna is NOT as easy as mom made it appear to be. (Pause for mom appreciation moment.) With our busy, bustling lives … balancing work, family and amazing flavor can be a serious challenge.
Lasagna Roll Ups are the answer. The delicious, amazing, nibble worthy, veggies added solution.
Lasagna Roll Ups 101
For this recipe, it’s really savory simplicity. All you’ll need:
- Lasagna noodles, Italian sausage, olive oil, spinach, ricotta cheese, Parmesan cheese, an egg, salt, pepper, marinara sauce (we prefer homemade marinara sauce) and mozzarella cheese come together for these amazing roll ups.
- You can add or substitute other veggies, cheeses and seasoning as desired. Not a fan of ricotta? Go ahead and cut it out. These rolls ups are super versatile.
- BONUS: You can make a variety of roll ups to make even the pickiest eaters happy. We LOVE being able to have what we want in these roll ups – but the kiddos can have theirs without spinach if they’re going through that phase.
Store and savor your lasagna roll ups
Proper storage: The best place to store your rolls ups is in the fridge in an airtight container. It’s important to keep the moisture in so the noodles don’t get crunchy and dry.
Can I freeze lasagna roll ups? Yes. Cover tightly with plastic wrap, then aluminum foil. Your roll ups will last up to 3 months.
How to reheat: We recommend returning your roll ups to the oven. Add a little water on top of each roll to infuse some moisture back in. Roughly 15 minutes at 375 degrees should do the trick. (Check around 10 minutes) This is the best way to restore that fresh lasagna experience.
Follow up with dessert: We have a few recommendations for that very important follow up meal. Dessert. Yummmmm. We recommend key lime cheesecake, or if you’re into chocolate, how about a double chocolate bundt cake. It’s topped with our famous 3-ingredient chocolate ganache (made without heavy cream!)
What to serve with your roll ups
As we mentioned above, these rolls ups are super easy to modify based on your personal tastes or when cooking for a crowd. We’ve already recommended some desserts that pair well. Time to bring on the side dishes!
- Homemade garlic bread, because we can’t even begin to imagine lasagna without the garlic bread!
No matter what stuffing you select, or side dish you pair with, one thing is for certain. These lasagna roll ups are all amazing, no regrets. Comfort food at its best. Just. So. Yummi.
Lasagna Roll Ups with Sausage and Spinach
Ingredients
- 8 lasagna noodles cooked al-dente
- 1 pound ground sweet Italian sausage
- 1 Tablespoon extra virgin olive or grapeseed oil
- 10 oz frozen chopped spinach thawed and completely drained
- 8 oz fat free ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 32 oz marinara sauce (homemade or jarred)
- 1 cup part skim mozzarella cheese shredded
Instructions
- Preheat oven to 350°.
- Ladle about 1 cup marinara sauce on the bottom of a 9 x 12 baking dish.
- Heat oil in a 12-inch skillet over medium high heat. Add sausage and cook until browned and no pink remains. Remove from heat, drain, and let cool slightly.
- Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using), in a medium bowl.
- Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
- Take 1/4 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
- Ladle sauce over the noodles in the baking dish. Sprinkle remaining 1/2 cup of mozzerella cheese over noodles.
- Cover and bake for 25-30 minutes, or until cheese melts.
What an eye catching dish, Becca! I hope your mood has lightened and your energy returned.
Happy New Year!
Thanks so much, Jackie! My nasty mood has definitely gotten better…thanks in part to your lovely comment! 🙂
Just another delightful dish that is so mouth watering. I absolutely love it when you are so transparent and share not only your love and TALENT of cooking, but also your heart.
I know I can be kinda crazy at times, but I sure do appreciate that there are people who love me despite crazy self, Trissa! Thank you <3
Moody Blues? Oh, geez… At least the spinach lasagna roll-ups are anything but depressing. Bravo!
What a great recipe! I am going to have to try this one! Thanks Becca!!
I love the idea of using sausage in lasagne, what an inspiration! Love spinach too, so will definitely be trying this recipe out. thanks very much for sharing it with us 🙂
Dude this is seriously amazing. I’ll be right over m’kay.
YES, PLEASE get your tush over here! Hurry up, Bestie… I’m hungry!
This meal turned out so well. I wanted a spinach dish that my husband would eat, and not only did he eat it he says it is one of his favorites. Not only does it taste amazing, but it is also really easy to make. A real winner!
Sara, thank you SO much for letting me know, and I’m delighted to hear that you and husband enjoyed the spinach roll-ups. It’s so much easier than assembling a big lasagna, too!
Spinach lasagna is my favorite – and is it just me, or does lasagna almost always fall apart when you get it out of the pan with a spatula! I bet the “roll-ups” solves that!
Haha, Liz! You are soright! Unless you let lasagna set up for 20 minutes after it cooks, it’s a gooey, messy pile of cheesy deliciousness. Even the roll-ups oozed a bit, but they sure were delicious!
Can the mixture be prepared ahead of time and kept in the fridge until ready for the noodles? If so, will it need to bake longer?
Hi Meghan!
As long as the meat is cooked, I don’t see any reason why you couldn’t prep the filling mixture ahead. I think an extra 10 minutes in the oven will be just fine to warm through the cold filling. Or just pull the filling out of the fridge 30 minutes before you want to make the roll ups. I hope you like them!
Can fresh spinach be used rather than frozen?
I was wondering if you could prep the entire dish and keep it in the fridge overnight and then bake it the next day?