Spinach Lasagne Rolls

These spinach and ricotta lasagne rolls will keep your lasagne cravings at bay. Scroll down for the recipe and freezing instructions!

A quick and easy mid-week meal

I love lasagne as much as the next person, I really do. And often I’m inclined to say if something isn’t broken, don’t try to fix it. But, here I am taking a classic lasagne and rolling it up (quite literally) in to something simpler.

The thing is, lasagne is really a labour of love. You need a top quality tomato ragu (slow cooked for extra flavour), a rich and creamy beschamel sauce, fresh lasagne sheets and a good stint in the oven before its ready to eat.

It creates a lot of washing up, which quite frankly I could do without. But, I really love lasagne and so over the years I’ve come up with a way of getting my lasagne fix on a weeknight without slaving away over a hot stove.

Sure, it’s not quite the same as a proper lasagne but it will help keep those cravings at bay!

The recipe

Spinach Lasagne Rolls

These Spinach Lasagne Rolls are a quick and easy way of making lasgne without all the washing up.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 4 people
Calories 651.82 kcal


For the sauce

For the filling

  • 400 g spinach
  • 1 tbsp butter
  • 375 g ricotta
  • 50 g parmesan grated
  • 1 egg beaten
  • 1 tsp nutmeg grated

To assemble

  • 6 fresh lasagne sheets cut into 4 equal strips lengthways
  • 125 g mozarella
  • basil


  • Preheat the oven to 200°C (gas mark 6).
  • Heat the olive oil in a large pan and add the onion along with a good pinch of salt.
  • Cook the onion on a medium heat for 10 minutes until soft.
  • Add the garlic and cook for a further minute, stirring frequently to ensure the garlic doesn't catch. Add the passata, tomato puree, balsamic vinegar and mixed herbs and simmer for 20 minutes.
  • Taste and add salt and/or pepper as required.
  • At the same time, wilt the spinach in a dry pan with the butter.
  • Drain any excess liquid and roughly chop before placing into a mixing bowl.
  • Add the ricotta to the bowl with a the freshly-grated nutmeg and season to taste.
  • Once the tomato sauce has begun to thicken, pour it into a large oven dish.
  • Lay out each lasgne sheet and spread the spinach and ricotta mix over the whole length of the sheet.
  • Roll each one up and place into the oven dish with the swirl facing up.
  • Bake for 30minutes.
  • Top with the mozzarella and bake for a further 10 minutes until the cheese is bubbling and golden. Garnish with the basil and serve.


Calories: 651.82kcalCarbohydrates: 63.56gProtein: 37.08gFat: 29.52gSaturated Fat: 15.31gTrans Fat: 0.01gCholesterol: 168.32mgSodium: 646.48mgPotassium: 1723.36mgFiber: 6.48gSugar: 12.49gVitamin A: 11260.35IUVitamin C: 52.25mgCalcium: 665.72mgIron: 9.23mg
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Freeze them for later

One of the best things about this recipe is that they can be frozen for later. I do this one of two ways:

  1. Freeze in a disposable oven dish which can be chucked straight in the oven from frozen. If you do this method you’ll need to cook them for 60minutes or until they are piping hot and the cheese has melted.
  2. Freeze each lasgne roll individually on a sheet pan then transfer into freezer bags along with some sauce. You can then pull out as many lasagne rolls as you need at any one time. To bake from frozen cook for 60minutes or until they are piping hot and the cheese has melted.

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