These Three Cheese Lasagna Roll-Ups with Fresh Spinach are a family favorite that I’ve been making for years. They’re easy to make ahead, freezer-friendly, and can be made with whole wheat or gluten-free lasagna noodles. Perfect for busy weeknights, meal prep, or entertaining!

I started making these lasagna roll-ups years ago when I wanted to make my brother’s manicotti recipe for a book club I was hosting. I searched everywhere for whole wheat manicotti and couldn’t find it, but I could find whole wheat lasagna noodles.

So I decided to improvise.

I spread the filling over the lasagna noodles, rolled them up, covered them with marinara, and hoped for the best. They turned out perfectly and have been a family favorite ever since.

One of the things I love most about this recipe is that you can assemble it ahead of time. It’s just as great for a busy weeknight as it is when I’m having people over. And because the roll-ups freeze well, I often stash them in the freezer before baking and save them for another night.

Tammy’s Tips for Making Lasagna Roll-Ups

Name: Three Cheese Lasagna Roll-Ups With Fresh Spinach
Prep time: 15 min
Cook time: 40 min
Ingredients: 4-5 cups homemade or jarred marinara sauce (I heat up an additional cup for serving because I like a lot of sauce); 15 whole wheat or gluten-free lasagna noodles (Jovial brand is my favorite for gluten-free); 2 cups ricotta cheese or cottage 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

Ricotta or Cottage Cheese – Either works! I’ve made these with both ricotta and cottage cheese, and they are delish either way. Cottage cheese can provide a little more protein and less fat, depending on the brands you use.

Check the ingredient list when choosing either one—some brands contain carrageenan, gums, and other additives. I prefer brands with a short, simple ingredient list.

Lasagna Noodles – You can use whole wheat or gluten-free lasagna noodles. Jovial is my favorite gluten-free option. This recipe makes approximately 14–15 roll-ups, so be sure you have enough noodles before you get started. Cook the noodles just until they’re pliable enough to roll—they don’t need to be completely cooked since they’ll finish cooking in the oven. If I’m using whole wheat noodles, I usually cook a few extras in case some break while cooking.

Add Some Meat – You can also add cooked ground beef or Italian sausage. Layer it over the ricotta mixture before rolling up the noodles.

Marinara – My homemade marinara is delicious in this recipe, but your favorite jarred sauce works too. I like a lot of sauce, so I usually warm up a little extra for serving.

Make Ahead or Freeze – These roll-ups are a great make-ahead meal. Assemble them up to one day in advance, cover, and refrigerate until you’re ready to bake.

You can also assemble the entire recipe and freeze it before baking. Or use my Cook Once, Eat Twice strategy and double the recipe—make one pan for dinner and freeze the second for another night. Thaw frozen roll-ups in the refrigerator and bake according to the recipe directions.

I hope your family loves these lasagna roll-ups as much as mine does. If you try them, please leave a comment and/or rating below. I love hearing from you!

Three Cheese Lasagna Roll-Ups With Fresh Spinach

Prep Time 15 minutes

Cook Time 40 minutes

Servings 6 - 8

Ingredients

4-5 cups homemade or jarred marinara sauce I heat up an additional cup for serving because I like a lot of sauce
15 whole wheat or gluten-free lasagna noodles Jovial brand is my favorite for gluten-free
2 cups ricotta cheese or cottage 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

Preheat oven to 350 F. Cover 9 x 13 baking dish with 1 cup of marinara sauce.
Cook the lasagna noodles according to the package directions, removing them a few minutes before they are fully cooked. They should be pliable enough to roll but still slightly firm. 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 an even layer of the cheese mixture over each noodle and roll. The amount of filling will vary depending on the size of your noodles. Place seam-side down in the baking dish.
Spread remaining marinara sauce over roll-ups. If desired, top with a small amount of additional mozzarella.
Roll-ups can be refrigerated or frozen at this point. Refrigerate up to 1 day ahead of time.
Cover loosely with foil and bake for 35- 40 minutes.
Top with chopped fresh basil and Parmesan.

Recipe Notes

You can also assemble the entire recipe and freeze it before baking. Or use my Cook Once, Eat Twice strategy and double the recipe—make one pan for dinner and freeze the second for another night.

Thaw frozen roll-ups in the refrigerator and bake according to the recipe directions.

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