Spinach Lasagna Roll Ups

spinach lasagna in a white dish with a wooden spoon lifting one slice out

Spinach Lasagna Roll Ups

Freezer Friendly Lasagna Roll Ups! Make these on a long week and tuck them away in the freezer for those busy weeks! So yummy and dripping with cheese and sauce! {WW7 Green, 6 Blue/Purple Points, Vegetarian}

Course dinner

Cuisine Italian

Diet Vegetarian

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings

Calories 392kcal

Author Ginny

Ingredients

8 Lasagna Noodles
10 oz Frozen Chopped Spinach thawed and drained
15 oz Ricotta Cheese
1 Egg
2 cups Mozzarella Cheese divided
½ cup Parmesan Cheese shredded
3 tbsp Parsley chopped, divided
Salt and Pepper to taste

Sauce

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

Instructions

Preheat oven to 350F.
In a large pot, cook lasagna noodles according to package. Drain, lay each noodle flat over parchment paper.

Prepare the Sauce

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 five minutes. Add minced garlic and sauté for an additional two 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.

Make the Lasagna Rolls to Cook Right Now

While the sauce cooks, prepare filling in a large bowl. Add spinach, ricotta cheese, one cup mozzarella, egg, two tbsp parsley and salt and pepper. Mix well.
Spread 1 ½ cup of sauce over the bottom of a 9x13 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 one tbsp parsley on top.

To Make Freezer Friendly Version

Let the cooked lasagna rollups cool completely. 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 above 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 completely in the refrigerator.

Notes

Meal Prep - 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.

Pro Tip - Add 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.

If giving these to someone in need, provide instructions to remove from freezer the night before, cook at 325-350 degrees covered for 45-50 minutes. Remove the foil and cook for 5-10 minutes to brown the top a bit.

Nutrition