If you enjoy this spinach lasagna rolls recipe, check out these easy dinner ideas!
These Freezer Friendly Spinach Lasagna Roll Ups are one of my favorite foods. Pasta, hearty homemade sauce, mountains of cheese… really, what’s not to love about it? These make a great freezer meal for a hectic week coming up or for baby’s arrival to give the new mom a break from cooking. I like to keep a batch of these on hand as they fill that need of “yummy, comfort and homemade” all at the same time. Let’s face it, we don’t always have time to pull off all three of those at once, but this one does!
My recipe is based off of Domestic Dilettante’s recipe with slight adjustments. Her link no longer works but I do want to give credit to her! Head over to her blog for the original low-cal recipe. It’s one to not miss!
Spinach Lasagna Sauce
I’ve been making spinach lasagna roll ups for years. But I made a tiny change this time that made all the difference…adding some sauce to the inside of the rolls so that each bite has a perfect blend of flavorful sauce, creamy spinach mixture, and a gooey topping of cheese.
The delicious sauce in these spinach lasagna roll ups is so yummy and easy to make. You can definitely use it in other pasta dishes as well. It’s thick and hearty thanks to the minced vegetables that are diced super fine. This sauce is so good that I can seriously just serve it with some bread to soak it up and be a happy camper.
How to Make Freezer Friendly Spinach Lasagna Roll Ups
These are really simple to make and if you turn some music on and get busy, it goes by really fast!
Step one: Cook lasagna noodles in lightly salted water. Drain, let cool and then place them on a piece of parchment paper or aluminum foil on the counter.
Step two: In a large bowl, add the drained and thawed spinach, ricotta cheese, egg, parsley flakes, salt and pepper and add in 1/2 cup of mozzarella cheese. Mix thoroughly.
Step three: Spoon 1/3 cup of the mixture onto the center of each lasagna noodle, and use the back of a spoon to spread mixture over the entire noodle. Do this for all the noodles before moving onto the next step. If, at the end of this step, you have leftovers of the mixture, add it to the noodles that are looking a little bare.
Step four: Typically, you’re supposed to roll the noodles, as the name implies. But, I find that it can get a bit messy and it leads to each roll being a different size. It’s easiest just to fold the noodles into thirds rather than rolling. Fold one end of the noodle towards the center. Then grab the other end and repeat.
Step five: Pour approximately 1/2 cup to 1 cup of pasta sauce on the bottom of your baking dish and spread it across so it’s evenly covered. This is just to prevent the lasagna noodles from sticking to the dish.
Step six: Transfer your rolls-ups to the baking dish and cover with the remaining pasta sauce. Then, sprinkle the remaining shredded cheese over top.
Step seven: Loosely cover with foil and bake at 350 F. for 40 minutes.
These Spinach Lasagna Roll Ups are Freezer Friendly
These spinach lasagna roll ups are freezer friendly! Here are two ways to accomplish that:
- Let the rolls cool completely after cooking. Then place them on a cookie sheet or baking dish so they’re not touching. Flash freeze for a couple of hours. Once they’re frozen enough to not stick together, transfer them to freezer bags. When you want an easy dinner, just grab one or two and reheat.
- Prepare the Spinach Lasagna Roll Ups as the directions stated. Freeze them BEFORE you cook them using a freezer safe dish such as a foil pan. When I do this, I usually double or triple wrap them to prevent freezer burn. Take them out the night before you want to cook and place them in the refrigerator. Cook as directed. There are times it may take 10-15 minutes longer if they did not defrost in the refrigerator.
I am notorious for forgetting what I put in freezer bags. Inevitably, I will grab one and it won’t be easy to figure out what is inside. That’s never happened to you, right? Haha! To solve that problem, I created some editable freezer labels. Sign up below, and I will email them to you!
Meal Prep Ideas
Yes, this is freezer friendly but you can also make it meal prep friendly!
- Make the sauce on Sunday when you have time and store it in the refrigerator for up to three days.
- Make the sauce recipe and simply freeze it in a freezer friendly zip lock bag or container. Pull out when you want to make the rest of this recipe.
If you like this recipe, make sure to check out these yummy side dishes to go with it!
Homemade Spaghetti Sauce – This sauce is super yummy and so easy to make. This is a great substitution and can offer variations to this recipe as well. Make it ahead of time and store it in the freezer. You can always take the meat out for a great vegetarian/vegan option without losing flavor.
Homemade Breadsticks – If you have ever fallen in love with breadsticks at an Italian restaurant, then you know why we recommend this recipe. It is so yummy that you will wish the carbs would just go away! As always, quick and easy to whip up!
20 Homemade Salad Dressings – Don’t you love a great bed of greens to go with pasta dishes? Here are 20 options of homemade dressings to give you variety and delicious side dishes.
Spinach Lasagna Roll Ups
- 8 lasagna noodles
- 10 oz Frozen Chopped Spinach thawed and drained
- 15 oz ricotta cheese
- 2 cups mozzarella cheese divided
- 1/2 cup shredded parmesan cheese
- 3 tbsp fresh parsley chopped, divided
- salt and pepper to taste
- 2 tbsp olive oil
- 1 onion large, diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 2 tbsp italian seasoning
- 28 oz Fire Roasted Crushed Tomatoes
- 1 cup water
- salt and pepper to taste
- Preheat oven to 350F.
- In a large pot, cook lasagna noodles according to package. Drain, lay each noodle flat over parchment paper.
- Heat olive oil in a large pan over medium high heat. Add onion and green bell pepper. Season lightly with salt and pepper. Sauce for 5 minutes. Add minced garlic and saute for an additional 2 minutes.
- Add crushed tomatoes, Italian seasoning and salt and pepper. Mix in water. Reduce to medium low heat. Cover. Simmer for 15-20 minutes, stirring occasionally.
- While the sauce cooks, prepare filling in a large bowl. Add spinach, ricotta cheese, 1 cup mozzarella, egg, 2 tbsp parsley and salt and pepper. Mix well.
- Spread 1 ½ cup of sauce over the bottom of a 9×13 baking dish.
- Evenly distribute filling over each lasagna noodle. Spoon a thin line of sauce over the center of the filling, leaving room at the ends. Roll lasagna noodles and place into baking dish.
- Spoon remaining sauce over center of lasagna roll ups. Sprinkle with remaining cheese over the center of each roll.
- Bake for 35 minutes. Remove from oven and immediately sprinkle with remaining 1 tbsp parsley on top.