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Spinach Artichoke Lasagna Rolls

Deliciously creamy spinach artichoke lasagna rolls blend tender pasta with a savory spinach and artichoke filling, perfect for a comforting Italian-inspired dinner.

Ingredients

Scale
  • 9 lasagna noodles
  • 1 cup chopped frozen spinach, thawed and drained
  • 1 cup chopped artichoke hearts (canned or jarred), drained
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup marinara sauce
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a sheet of parchment or foil to prevent sticking.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add chopped spinach and artichoke hearts to the skillet, cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the cooked spinach and artichoke mixture with ricotta cheese, half the mozzarella, half the Parmesan, salt, pepper, and red pepper flakes if using. Mix well.
  5. Spread about 2 tablespoons of the filling evenly over each lasagna noodle, then carefully roll up each noodle.
  6. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Place the rolled noodles seam side down in the dish.
  7. Top the rolls with the remaining marinara sauce, mozzarella, and Parmesan cheese.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted and bubbly.
  9. Let cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

For extra richness, add a sprinkle of red pepper flakes to the filling or serve with a garlic bread on the side to complete the meal.