Spinach Four Cheese Lasagna Roll Ups


Have you converted to lasagna roll ups? I almost have entirely, it’s now rare that I make than traditional layered lasagna. I just love with the roll ups how you can bake as many as you want, then freeze the remainder to bake later. I also like that they aren’t as messy, you don’t end up with a slice of lasagna that once had layers but ends up flattened in a mound of just pasta, cheese and sauce.

Spinach Four Cheese Lasagna Roll Ups | Cooking Classy

This time around it’s spinach four cheese and it’s a lasagna you are going to love! It may take a while to assemble these but doesn’t all lasagna require some effort? In the end, when you get to bite into that cheesy goodness, you’ll realize it was definitely worth it.

Be sure to check out the other lasagna roll ups I have posted so you can keep things interesting and rotate the recipes. There is the Traditional Lasagna Roll Ups (one of my earliest posts, don’t be alarmed by the terrible photos :), the Creamy White Chicken Lasagna Roll Ups (perfect for those of you who don’t like red sauce), Caprese Lasagna Roll Ups (a summer favorite. I mean how can you go wrong with a generous amount of mozzarella, fresh tomatoes and fresh basil?), and of course one of my favorites, these Roasted Vegetable Lasagna Roll Ups. I wonder what will be next??


Spinach Four Cheese Lasagna Roll Ups | Cooking Classy

Spinach Four Cheese Lasagna Roll Ups | Cooking Classy


Spinach Four Cheese Lasagna Roll Ups

Yield: 12 lasagna roll ups, about 8 servings

Prep Time: 30 minutes
Cook Time: 20 minutes


  • 2 Tbsp extra virgin olive oil
  • 1/3 cup finely chopped yellow onion
  • 3 cloves garlic , minced
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp tomato paste
  • 2 Tbsp chopped fresh basil (or 2 tsp dry)
  • Salt and freshly ground black pepper
  • 12 lasagna noodles
  • 1 (10 oz) package fresh spinach, steamed (or frozen, thawed)
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 Tbsp chopped fresh parsley (or 2 tsp dry)
  • 10 oz mozzarella , shredded, divided (2 1/2 cups)
  • 3 oz finely asiago cheese (scant 1 cup)
  • 2 oz finely shredded Romano or parmesan cheese (2/3 cup)


  1. For the marinara sauce:
  2. Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer. Add crushed tomatoes, tomato paste, and basil and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
  3. For the pasta:
  4. Prepare pasta according to directions listed on package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees.
  5. For the cheese filling:
  6. While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture (I wouldn't drain all of it, I think a little will keep the noodles moist), then chop spinach. In a mixing bowl stir together, spinach, ricotta, egg, parsley and season with salt and pepper to taste. Mix in 1 1/2 cups of the mozzarella, the asiago and Romano cheese.
  7. To assemble lasagna roll ups:
  8. Spread 1/4 cup (barely heaping) of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 - 28 minutes, until cooked through.
  9. Recipe Source: Cooking Classy

Spinach Four Cheese Lasagna Roll Ups | Cooking ClassySpinach Four Cheese Lasagna Roll Ups | Cooking Classy Spinach Four Cheese Lasagna Roll Ups | Cooking ClassySpinach Four Cheese Lasagna Roll Ups | Cooking Classy


  • Jackie: Hi

    Can you read the first paragraph for the ricotta cheese because you have it in there twice. thanhs. July 24, 2014 at 10:00am Reply

    • Jaclyn: I don’t know why I wrote it twice, thanks for pointing that out! July 24, 2014 at 1:09pm Reply

  • Matt Robinson: What an awesome idea, Jaclyn, these look incredible! July 24, 2014 at 10:12am Reply

  • Michelle @ Brown Eyed Baker: LOVE these! Gorgeous photos. July 24, 2014 at 10:15am Reply

    • Jaclyn: Thanks Michelle! July 24, 2014 at 1:10pm Reply

  • Linda romer: This looks delicious. I will be making it for my family. Thank you July 24, 2014 at 1:30pm Reply

    • Jaclyn: I hope you love these Linda! July 24, 2014 at 10:53pm Reply

  • Bri | bites of Bri: These are gorgeous! I’m such a fan of the other varieties you’ve made and these are sure to be a crowd pleaser too. I wish I could eat one this second! July 24, 2014 at 1:33pm Reply

  • Natasha of Natashaskitchen.com: These sound and look awesome! I want them in my mouth now! This sounds so much simpler than lasagna and fancier too! Pinning :) July 24, 2014 at 5:49pm Reply

    • Jaclyn: Thanks for sharing Natasha :)! July 24, 2014 at 10:52pm Reply

  • Tom @ Raise Your Garden: Wow I love lasagna but I’ve never had a roll up before. I like the addition of spinach, it really complements a lot of dishes and it makes my doctor happy when I’m getting all my veggies in! July 25, 2014 at 4:15am Reply

  • Jackie: Hi

    Can you use no-boil noodles in this recipe. July 25, 2014 at 8:03am Reply

    • Jaclyn: No just because you wouldn’t be able to roll them. If you want to make it into a traditional layered lasagna instead than those would work. July 25, 2014 at 9:55am Reply

  • Kayle (The Cooking Actress): I haven’t made roll ups yet but aghhhh I NEED TO! love these-so cheesy and the spinach means it’s healthy, right? ;P July 25, 2014 at 11:46am Reply

  • Erica @ The Crumby Cupcake: I love easy, I love lasagna, I love spinach. Therefore, I love this recipe. Thumbs up!! July 25, 2014 at 4:35pm Reply

  • Connie @ Sprig and Flours: Wow these pictures are fantastic and this dish looks divine. You’re a genius! July 25, 2014 at 11:43pm Reply

    • Jaclyn: Thanks for the compliment Connie! August 9, 2014 at 11:57pm Reply

  • Bell: this looks amazing, I really want to try it out :) July 26, 2014 at 9:25am Reply

  • Marije: These rolls look absolutely delicious! I think I am going to make this for my friends when they come over soon. :) July 29, 2014 at 8:01am Reply

    • Jaclyn: I hope you love them Marije! July 29, 2014 at 9:15am Reply

  • Sarah: Would this work with fresh lasagne sheets? July 31, 2014 at 9:19pm Reply

    • Jaclyn: As long as they has a similar texture and length as the boiled lasagna from a box. August 1, 2014 at 6:29pm Reply

  • Amanda: I don’t have crushed tomatoes on hand, any suggestions on what to substitute them for? August 5, 2014 at 2:52pm Reply

    • Jaclyn: You could use canned diced tomatoes or whole tomatoes just purée them first. A bottle of marinara sauce could also be substituted. Hope you love them! August 6, 2014 at 4:29pm Reply

  • AliJim: This dish is delicious! I had so much left over that I gave two tiny pans out to friends (who loved it as well) and froze another small pan. Super easy to make and perfect to have leftovers for an easy dinner later. For cheese, I only had mozzarella and Parmesan cheese, and for the marinara, I mixed a large can of pasta sauce with large can of diced tomatoes (pureed). Yum! August 6, 2014 at 8:06am Reply

  • Caroline: OFFICIALLY obsessed! You can even include add ons as you roll up the lasagna! What I love is that the cheese is still there after its baked, which is hard to taste in the traditional lasagnas because its lost in all the messiness. Definitely my new obsession! :) August 8, 2014 at 9:25pm Reply

  • Sarah: I love this idea. I added a little sauce and some ground turkey into my roll ups and they are perfect. I put 2 roll ups into those disposable tin-foil mini loaf pans to freeze as single servings to take to college with me! August 11, 2014 at 1:24pm Reply

  • Courtney: I just wondering, I have fresh spinach. Would I steam them in a sauté pan or would i have to use an actual steamer? Please let me know as soon as possible, I DEFINANTLY
    have to make this for my family dinner tomorrow . p.s i LOVE all your recipes . :) August 15, 2014 at 5:39pm Reply

    • Jaclyn: Anything you want to use to steam it is fine. I’m so glad you like my recipes, thanks for letting me know :)! August 15, 2014 at 6:35pm Reply

  • Kathryn Powell: Do you think you could freeze them? I love recipes that I can cook twice and freeze one.
    Absolutely love your recipes and your blog. August 30, 2014 at 10:42am Reply

    • Jaclyn: Yes these should be great for freezing! Thanks for letting me know you love my recipes and blog, I’m so happy to hear that Kathryn! August 30, 2014 at 5:16pm Reply

  • Shanice: Hi Jaclyn! I was wondering if I could add chicken to this? I make a somewhat similar lasagna with chicken and now my parents refuse to eat lasagna without it lol. September 15, 2014 at 5:33am Reply

    • Jaclyn: Yes that should be just fine. I’d just recommend cutting the chicken up into really small pieces so they’ll still roll well. September 15, 2014 at 10:33pm Reply

  • Pat: I made these and they are delicious. I am now going to make again to serve in two weeks for a large crowd. I am going to freeze them but should I bake them first and then freeze or just roll them and then freeze. And should I defrost them? Thanks Sorry for all the questions! September 27, 2014 at 5:41am Reply

    • Jaclyn: I don’t mind your questions at all :). I would bake after freezing and thaw before baking. I’m glad you enjoyed them Pat! September 28, 2014 at 12:44am Reply

  • Nicole: I made these last night for dinner. WOW! My boyfriend loved them and even said it was the best lasagna he’s ever had. Great recipe! October 22, 2014 at 8:26am Reply

  • Shantay: I fell in love with this recipe at first site! I actually sauted fresh spinach in garlic n butter prior to adding to the ricotta. Other than that, I followed the complete recipe and it turned out AMAZING!! Thanks for such a awesome idea:-) January 10, 2015 at 7:00pm Reply

  • Tina: I made this today so that I’d have something to eat for lunch/dinner this week. I added in mushrooms because they happened to be on sale when I went grocery shopping for the recipe’s ingredients. Yum, thank you! February 8, 2015 at 11:17am Reply

  • John T.: Great recipe and easy to change up. Making for the third time, won’t make the “traditional” way again. March 27, 2015 at 12:59pm Reply

    THANKS May 1, 2015 at 12:54pm Reply

  • Kathy Green: Hi – the spinach four cheese lasagna roll ups look amazing. I would like to pre-make them to freeze. Should I bake and then freeze, or freeze them “raw” and then thaw and bake? Thanks. Kathy. May 11, 2015 at 7:25am Reply

    • Jaclyn: I would bake them and freeze them raw then thaw in the fridge and bake. I hope you love them! June 2, 2015 at 8:09pm Reply

  • Jo: These were delicious! And so easy to make! Lots of possibilities here for the filling…..you could add diced mushroom, crumbled cooked italian sausage, or just the ricotta and cheese. I used fresh spinach and steamed it. Next time I might try sauteing it with a little garlic and onion. Thank you for sharing! January 8, 2016 at 5:20pm Reply

    • Jaclyn: I am so happy you loved them Jo! January 11, 2016 at 9:15am Reply

  • carolyn: yum August 17, 2016 at 7:01am Reply

  • Little Cooking Tips: Exceptional recipe Jaclyn! We’ll try it using Greek cheeses (as we live in Athens and asiago isn’t available). We’ll try a mixture of Greek ricotta (anthotyros)-kefalotyri-graviera and we bet your recipe will taste amazing!
    Thank you so much for this excellent post, pinned!
    Panos and Mirell November 3, 2016 at 6:09am Reply

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