These Three Cheese Lasagna Roll-Ups made with all whole ingredients are perfect for a weeknight meal or for serving at your next dinner party. They are easy to make and freeze well.
I wanted to get this recipe to you as promised earlier in the week. My pics do not do these delicious roll-ups justice so I will definitely need to update them.
I started making these lasagna roll-ups when I wasn’t able to find whole wheat manicotti. I wanted to make my brother’s manicotti recipe for a book club meeting I was hosting. I searched every store in the area for whole wheat manicotti and I also checked Amazon. The only thing I could find was whole wheat lasagna so I decided to give it a try.
It worked perfectly and has become one of my favorite recipes. They are so yummy and easy to make, especially if you have a batch of my marinara sauce in your freezer. All of my kids will be home today for Christmas so I prepared a pan last night for tonight’s dinner.

Three Cheese Lasagna Roll-Ups With Fresh Spinach
Ingredients
- 4-5 cups homemade marinara sauce I heat up an additional cup for serving because I like a lot of sauce.
- 1 pound box whole wheat lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded Parmesan cheese additional to top before serving
- 1 cup shredded mozzarella cheese 1 cup of additional shredded mozzarella can be used to top roll-ups
- 2 cups chopped fresh spinach
- 3 tbs chopped fresh basil
- 2 eggs
Instructions
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Preheat oven to 350 F. Cover 9 x 13 baking dish with 1 cup of marinara sauce.
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Cook lasagna according to package directions. Drain well.
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Combine ricotta, Parmesan, mozzarella, spinach and eggs.
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Spread parchment paper on counter and lay dry noodles out on the paper. I usually do 3 at a time. Spread a couple of tablespoons of cheese mixture evenly on each noodle and roll. Place seam side down in baking dish.
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Spread remaining marinara sauce over roll-ups. You can top them with additional mozzarella. If I do top with mozzarella, I only use a small amount. I usually just sprinkle with fresh Parmesan before serving.
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Roll-ups can be refrigerated or frozen at this point. I have stored in the refrigerator 1 day ahead of cooking.
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Cover loosely with foil and bake for 35- 40 minutes.
Top with chopped fresh basil and Parmesan.
Recipe Notes
This recipe makes 14-15 roll-ups. I cook the whole box of lasagna noodles just in case some of the noodles break.
We recommend using organic ingredients whenever possible
Tom says
Yummy!
smallgesturesmatter@gmail.com says
One of my favorite recipes! 🙂