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
- 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
Preheat oven to 350 F. Cover 9 x 13 baking dish with 1 cup of marinara sauce.
Cook lasagna according to package directions. Drain well.
Combine ricotta, Parmesan, mozzarella, spinach and eggs.
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.
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.
Roll-ups can be refrigerated or frozen at this point. I have stored in the refrigerator 1 day ahead of cooking.
Cover loosely with foil and bake for 35- 40 minutes.
Top with chopped fresh basil and Parmesan.
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