Lasagna Rolls with Spinach filling

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If you’re a fan of traditional lasagna, you’re going to love this delightful twist on the classic! My Spinach and Cheese Lasagna Rolls are the perfect way to serve up the comforting flavors of lasagna in a fun, individual portion. Whether you’re cooking for a family dinner or prepping for a week of delicious meals, these rolls are sure to impress. Plus, they’re incredibly budget-friendly and easy to make!

Why You’ll Love This Recipe

  • Individual Servings: Each lasagna roll is a complete serving, making it easy to manage portion sizes.
  • Customizable: With options for vegan cheese, these rolls cater to various dietary needs.
  • Cost-Effective: Using simple and affordable ingredients, this dish comes together without breaking the bank.

Ingredients You’ll Need

  • Baby Spinach: Fresh and vibrant, packed with nutrients.
  • Cheese: Choose vegan cheese for that creamy, melty texture.
  • Marinara Sauce: Homemade or store-bought, whatever suits your schedule.
  • Lasagna Sheets: The base of our rolls, ready to be stuffed and rolled.
  • Seasonings: A blend of Italian seasoning, salt, and pepper adds the perfect flavor profile.

Step-by-Step Instructions

  1. Prep the Pasta: Start by boiling your lasagna sheets until al dente. Lay them out flat on a clean towel to prevent sticking.
  2. Cook the Spinach: A quick sauté in olive oil transforms the spinach into a wilted, flavorful base for our filling.
  1. Mix the Filling: Combine the sautéed spinach with cheese, Italian seasoning, and a pinch of salt for a creamy, delicious filling.
  1. Assemble the Rolls: Spread a spoonful of marinara in the bottom of your baking dish. Place a generous amount of filling on each lasagna sheet and roll it up tightly.
  1. Bake to Perfection: Top the rolls with more marinara and a sprinkle of cheese, then bake until bubbly and golden.

Tips for Success

  • Don’t Overcook the Pasta: Keep the lasagna sheets al dente so they hold up well during filling and baking.
  • Squeeze the Spinach: After sautéing, make sure to squeeze out excess moisture from the spinach to prevent soggy rolls.
  • Season Well: Don’t skimp on the seasonings – they’re key to bringing out the flavors in this dish!

Serving and Storage

Serve your lasagna rolls hot from the oven, topped with a sprinkle of fresh basil for an extra touch of freshness. Leftovers can be stored in an airtight container in the refrigerator for up to three days and make a fantastic lunch option the next day.

Vegan lasagna rolls

Lasagna Rolls with Spinach filling

This recipe for Lasagna Rolls features tender sheets of lasagna rolled up with a creamy spinach and cheese filling, all smothered in a homemade marinara sauce and topped with melted cheese. It’s a delightful twist on traditional lasagna, perfect for individual servings and ideal for meal prep or family dinners.
Servings 5
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • Skillet
  • Mixing bowl
  • Baking Dish
  • Saucepan (if making marinara from scratch)


  • 21 oz baby spinach (or 600 g)
  • 1 tbsp olive oil
  • 7 oz vegan cheese (or 200g)
  • 1/2 tsp salt or to taste
  • 1 tbsp Italian seasoning
  • 12 Lasagna sheets depending on size
  • 2 cups marinara sauce homemade or store-bought

For Marinara Sauce (if making from scratch):

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil leaves chopped
  • 1 cup shredded vegan cheese


Preheat Oven and Prepare Ingredients:

  • Preheat your oven to 350°F (180°C).
  • If using dry lasagna sheets, boil them in salted water until al dente, then drain and lay them flat on a clean towel.

Cook Spinach:

  • In a large skillet, heat 1 tablespoon olive oil over medium heat.
  • Add the baby spinach and sauté until wilted (about 3-4 minutes).
  • Remove from heat and allow to cool slightly.

Prepare Spinach Mixture:

  • Transfer the spinach to a mixing bowl.
  • Stir in the cheese, 1/2 teaspoon salt, and 1 tablespoon Italian seasoning until well combined.

Prepare Marinara Sauce (if making from scratch):

  • Using the same skillet, add 1 tablespoon olive oil and sauté the onion and garlic until translucent.
  • Stir in the marinara sauce, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and let simmer for a few minutes.
  • Remove from heat and mix in 1/4 cup chopped fresh basil.

Assemble Lasagna Rolls:

  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Lay out a lasagna sheet, spread a portion of the spinach mixture evenly, then roll up tightly and place seam side down in the dish.
  • Repeat with remaining sheets and mixture.

Top and Bake:

  • Cover the rolls with the remaining marinara sauce.
  • Top with 1 cup shredded cheese.
  • Bake for 25-30 minutes, until the cheese is bubbly and golden.


  • Allow the lasagna rolls to cool for a few minutes.
  • Optional: Garnish with additional chopped basil.


  • Make Ahead: Assemble the rolls a day in advance and refrigerate; simply bake when ready to serve.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Calories: 350kcal
Cost: $17
Course: Main Course
Cuisine: Italian
Keyword: Creamy Spinach Lasagna, Easy Lasagna Rolls, Homemade Marinara Lasagna, Lasagna, Spinach Lasagna Rolls, Vegan Lasagna

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