Spinach and Ricotta Lasagna Rolls

Spinach and Ricotta Lasagna Rolls
 Happy Valentines Day to you!
And to you…
….and to you there 
…holding that lovely bouquet of roses. 
Aren’t you the lucky one!
Valentine’s Day is kind of a funny holiday, isn’t it?
Not in a joke telling kind of way…
More like in a 
This is really a kids holiday with Valentine cards from classmates, boxes full of conversation hearts and doorbell ditching a plenty.
Shouldn’t a gal be able to find some time in there to kiss a little?
Don’t hold your breath…
He’s got the flu…
It is true. 
Since we have a lot of kids,
and they like to eat
and celebrate holidays..
We have a little V-day dinner tradition.
Last year it was…..well, not very lovable!
You can read about it here
I’m crossing my fingers it goes better tonight. 
These Spinach and Ricotta Lasagna Rolls look kind of romantic, don’t they? They are very delicious and a fun twist on traditional lasagna. With quite a few less calories, I might add. 
Sometimes less calories is a beautiful thing. 
Almost as beautiful as that lovely bouquet of roses you have there…
If you don’t have one, just pretend ok?
It will keep you in a good mood.
A good mood on V-Day is important. 
Spinach and Ricotta Lasagna Rolls
Time: 30 minutes prep + 45 minutes baking 
Yield: 12 rolls
Recipe from Jamie Cooks It Up! 
12 lasagna noodles
3 C Prego Spaghetti Sauce
1 C mozzarella cheese
2 C ricotta cheese
1/2 C cottage cheese
1 egg
1 C Parmesan cheese
1 C mozzarella cheese, divided
3/4 t salt
1/8 t cracked pepper
1 t parsley, dried
3/4 t oregano, dried
1 t lemon juice
5 C finely chopped spinach
1. Boil your noodles in salted water until the are al dente. (Not quite all the way cooked through.) Pour them out into a strainer and run cold water all over them. We don’t want you to burn your pretty little fingers while you fill and roll the noodles. 
2. Mix all of your filling ingredients together in a large bowl. Be sure to get them all thoroughly combined. You don’t want any of the egg hanging around alone. Get everything mixed in.
3. Spray a 9 x 13 pan with cooking spray. Pour about 1 C of the Prego into the pan. Spread it around so it evenly covers the bottom of the pan.
3. Lay a lasagna noodle out on a plate. Using a spoon, spread out the filling all over the top of the noodle.
4. Roll it up!
5. Place the rolled lasagna noodle, seam side down in your pan. Repeat with the other 11 noodles. Pour the remaining Prego sauce over the tops of your lasagna rolls and sprinkle with 1 C mozzarella cheese. 
6. Cover and bake at 350 for 45 minutes or until cooked through. 


Post a comment!


  1. 1
    February 14, 2011 at 1:35 pm

    I love lasagna rolls – they're so easy and cook up so much faster than it's big brother – the lasagna casserole. This would be a great way to use up the leftover spinach I have sitting in my freezer right now, yum!

  2. 2
    February 14, 2011 at 6:36 pm


  3. 3
    February 17, 2011 at 12:57 am

    I am trying this recipe tonight..it looks divine! I cannot wait to eat these up! Thank you! 🙂

  4. 4
    February 18, 2011 at 6:37 am

    Thank you for another AMAZING recipe. My family loved it! MUCH better then then regular lasagna… my opinion anyway! You are GREAT!!! 🙂

  5. 5
    February 22, 2011 at 6:37 pm

    Great recipe… made it for the second time today for a family with a new baby but I added pepperoni on top of the riccota mixture. Got it in the oven now – smelling good!

  6. 6
    Mindy Barron
    January 19, 2012 at 3:12 pm

    Hi Jamie….I found your site this past Christmas break and am on here every day since! 🙂 My family has enjoyed every recipe I have tried (which is like every day). Last night as I was making these yummy lasagna rolls with my 14 and 12-year-old daughters watching and not too impressed with the idea of spinach, my 12-year-old spied my computer and said “wait, this is from Jamie's site….it's going to be good!” And it was….and they ate their spinach!

  7. 7
    January 22, 2012 at 11:48 pm

    I just fed this to my family which consists of two picky kids and a meat-loving hubby. Even my 1 year old loved it! After dinner was over I asked pick number one, picky number two, and hubby what they thought of my meat-less lasagna. They didn't even notice and they all had second helpings! Thanks Jamie!!

  8. 8
    February 21, 2012 at 2:49 am

    Made this tonight and the kids loved it! Found your website after this recipe was “pinned”. Cant wait to try more!

  9. 9
    March 6, 2012 at 12:10 am

    I made this tonight. Made a couple of changes, but it was delicious! I used less spinach (and wilted it down), added 1 yellow bell pepper and one clove of minced garlic, sauteed, and used the whole grain lasagna noodles for more fiber. It cooked in less time because the spinach and pepper were already hot. In any case, it was fabulous. Thanks for the great idea!

  10. 10
    March 9, 2012 at 11:47 pm

    Hey Jamie, would the filling still work out okay if I omit the egg for someone who has an egg allergy?

    • 11
      March 12, 2012 at 6:36 pm

      It may not stick together as well, but I believe the taste would still be great. Good luck!

    • 12
      March 14, 2012 at 8:00 pm

      Thanks Jamie!

  11. 13
    Shellie Hall
    March 15, 2015 at 4:06 pm

    Is the spinach measurement before or after its chopped? Just wanted to clarify. Thanks.

    • 14
      March 16, 2015 at 7:28 am

      Thanks for your question. You need 5 Cups of spinach, after it’s chopped.
      Best of luck to you!

  12. 15
    March 9, 2017 at 12:14 pm

    Is there a substitute for the cottage cheese? Maybe cream cheese or just omit it all together? I plan on making this tonight.

    • 16
      March 13, 2017 at 9:54 am

      Hi Linda,
      The cottage cheese acts as a kind of bulking and binding ingredient. You could use ricotta cheese as a substitute. Cream cheese might be a bit strong and not quite the right consistency.
      Best of luck! I’d love to hear how it turns out!

  13. 17
    January 31, 2021 at 9:29 am

    Hi, I have two questions for the filling part..is the Parmesan to be fresh grated parmesan or the powdered kind? Also, for the filling it says 1 cup mozzerella divided? I am confused as the instructions say to combine all the filling ingredients together

  14. 18
    January 31, 2021 at 9:30 am

    Hi, I have two questions for the filling part..is the Parmesan to be fresh grated parmesan or the powdered kind? Also, for the filling it says 1 cup mozzerella divided? I am confused as the instructions say to combine all the filling ingredients together .

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