Spinach Lasagna Roll Ups

Spinach Lasagna Roll Ups

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Spinach Lasagna Roll Ups

Spinach Lasagna Roll Ups

Prep Time 30 minutes
Cook Time 1 hour
Servings 8


  • 1 pound ground beef
  • 1 cup finely diced onion
  • 1 to 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 can (28 ounces) crushed tomatoes with juice
  • 1 jar (24 ounces) marinara sauce
  • 1/4 cup dry white or red wine
  • 1 box (10 ounces) frozen chopped spinach - thawed
  • 2 eggs - beaten
  • 1 packet (1/2 ounce) dry pesto sauce mix
  • 1 container (15 ounces) ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 3 cups shredded mozzarella cheese - divided
  • 12 lasagna noodles - boiled and cooled


  • Preheat oven to 350 degrees.
  • Brown beef with onion until crumbly and no longer pink. Drain any grease.
  • Season with garlic salt and pepper.
  • Add tomatoes, spaghetti sauce, and wine. Bring to a boil.
  • Turn down the heat and let simmer for 5 to 10 minutes, stirring occasionally.
  • Squeeze dry spinach.
  • In a bowl mix together spinach, eggs, pesto mix, ricotta, Parmesan, and 1 cup of mozzarella cheese.
  • Spread some of the cheese mixtures over each noodle.
  • Carefully roll up.
  • Spoon half of the meat sauce into the bottom of a 9 x 13-inch baking dish that’s been sprayed with cooking spray.
  • Place rolled pasta, seam side down over sauce.
  • Spoon a little of the remaining sauce over each roll.
  • Sprinkle the rest of the mozzarella cheese over each roll.
  • Cover the casserole with foil.
  • Bake for 25 to 35 minutes.
  • Uncover and bake another 5 to 15 minutes or until bubbly.


Sometimes I’ll make this in 2 pans with 6 rolls in each. We’ll have one now and freeze the other for another time. Also, depending on the size and shape of your baking dish, all 12 rollups may not fit in your pan so, you may want to use 2 pans. If you have any extra tomato sauce, it can be used over pasta later in the week and also freezes great!


Calories: 470kcal | Carbohydrates: 35g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 668mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Hi Amy… Just saw you on the Jason show, I always love when you’re on and I have made many of your recipes… Delicious! If I use fresh pesto, how much would you add ? Thanks much!

    1. Amy Hanten says:

      Hi Pam. I’d use 1 to 1 1/2 tablespoons of fresh pesto. Thanks for watching me on The Jason Show! -Amy