Spinach Ricotta Lasagna Roll-Ups
2x the delicious portions!
- Soy
- Wheat
- Milk
- Eggs
For this shortcut spin on lasagna, you’ll roll up a luscious spinach ricotta filling in fresh lasagna noodles, then top with tangy marinara sauce, sprinkle with quick-melting shredded mozzarella, and bake until browned and bubbly. Serve with lemony tomato and chive crostini for crunchy contrast and major “special occasion” vibes. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Lemon
2 unit
Tomato
¼ ounce
Chives
5 ounce
Spinach
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
½ ounce
Vidalia Onion Paste
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Ricotta Cheese
(Contains: Milk)
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
1 unit
Marinara Sauce
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Roughly chop spinach. Zest and quarter lemon. Thinly slice each baguette into 8-10 pieces. Dice tomatoes into 1⁄4-inch pieces. Mince chives.
• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add spinach to hot pan. Season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes (for 8 servings, you may need to work in batches). • Add garlic powder and Italian Seasoning; cook, stirring, until fragrant, 30-60 seconds. • Reduce heat to medium low. Stir in Vidalia onion paste, cheese roux concentrate, and 1⁄2 cup water (3⁄4 cup for 8). Cook, stirring, until slightly thickened, 1-2 minutes.
• Add cream cheese to pan and stir until melted. Remove from heat. • Stir in ricotta and juice from two lemon wedges (four wedges for 8 servings). Taste and season with salt and pepper. Let sit until cooled slightly, about 5 minutes.
• While filling cools, halve lasagna noodles widthwise (you’ll make 10 smaller noodles; 20 smaller noodles for 8 servings). • Spread 1⁄2 cup marinara (1 cup for 8) in a 9-by-13-inch baking dish (for 8, divide sauce and roll-ups between two baking dishes). • Place one noodle on a work surface with a short side facing you; spread with 2 heaping TBSP filling, leaving a 1⁄2-inch border. Starting with a short side, gently roll up (don’t roll too tightly; filling might come out the sides!). • Place roll-up, seam side down, on top of marinara in baking dish. Repeat assembly with remaining noodles and filling.
• Pour remaining marinara evenly over roll- ups, spreading to cover. Sprinkle with mozzarella. • Tightly cover baking dish with foil; bake on top rack for 20 minutes (for 8 servings, bake on top and middle racks). • Carefully remove foil. Return to top rack and bake until cheese begins to brown and noodles are tender, 5-8 minutes more.
• Meanwhile, place baguette slices on a baking sheet. Top with a large drizzle of olive oil and season with salt and pepper. Bake on middle rack until lightly browned and toasted, 5-8 minutes (for 8 servings, you may need to toast the crostini after the roll- ups are done baking. Don’t worry, the roll- ups will stay hot!). • In a medium bowl, combine tomatoes, chives, lemon zest, and juice from remaining lemon wedges. Season with salt and pepper.
• Top crostini with tomato mixture. • Serve lasagna roll-ups family style or divide between plates. Serve with tomato crostini on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, especially the spinach ricotta filling. Some found it bland; adding extra herbs or spices could boost flavor.
- Ease of prep: While delicious, several noted it was time-consuming to prepare. Consider setting aside extra time for assembly.
- Suggestions: Add more marinara sauce for moisture; some found it dry. Consider par-boiling noodles for better texture.
- Leftovers: Reheats well for most, though a few found noodles became mushy. Great for multiple meals.
- Portions: Generous servings; many appreciated the big batch size for leftovers or feeding a family.
- Texture: Some found noodles gummy or chewy; others loved the fresh pasta. Adjust cooking time to preference.
Reviews from our home cooks
This meal was easy to make and very delicious. We had leftovers for another meal. Much quicker than traditional lasagna and just as delicious! The fresh spinach was a nice addition! We felt that it was healthier!
Lots of delicious lasagna for the family. It was very creamy and delicate. I did bake it longer which made the noodles softer and more of a crispy top! Great with the bread but I opted to make garlic toasts!
I loved the Big Batch and the fact that it came with a side/sides! Spinach lasagna and garlic bread are each classics for a reason, and the "roll-ups" are a nice variation. Plus the tomato salad was lovely. How nice to enjoy the upgrade to extra servings! THANK YOU!
I made garlic bread instead of bruschetta BUT this lasagna is SOOOO easy and delicious!! The leftovers kept really well and reheated in the microwave still had a great texture and flavor
It was delicious. I was always intimidated by lasagna but this was so easy to make. I think this is going to be a staple in our meals now.
So delicious and satisfying, don't even realize it doesn't have any meat in it! Loved the texture of the fresh lasagna noodles.
Nice to have a lasagne knockoff, it was a bit dry. Would have been awesome with a cream sauce base to simulate a bechamel and prepared in layers like a lasagne instead of the roll ups.
Didn't know the noodles were rolled up, so I cut them in half. Got small squares. So I just made individual lasagnas instead of rollups. They were still delicious! Will most definitely order again.
Very tasty, even for my family members who don't like spinach. However, it made HUGE portions so we had leftovers for like a week
This was fantastic. I think the cheese roux concentrate was a little too strong tasting... I think I will only use half or none next time. I loved the roll-up style much more than sheet-pan style... it held up much better while serving.
