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Sundried Tomato and Spinach Lasagna Rolls

This veggie lasagna rollups recipe is not one I would call quick, but the flavor makes up for it! Plus, it’s so much easier to serve individual Spinach Lasagna Rolls than cut into a pan of lasagna.

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A spinach lasagna roll on a plate with a side salad.

Creating These Spinach Lasagna Rolls

We had so much fun on our trip to Utah, we even decided to stay an extra day.

Some of the highlights were my aunt teaching me how to make homemade tortillas, spending time with family in the kitchen talking, cooking, and eating, swimming with my cousins, meeting Maria and her husband for dinner, fall clothes shopping for the kids at the outlets up in Park City, a late dinner at Cafe Rio (I hadn’t been in 4+ years), enjoying a few days of cool weather, and seeing Julie & Julia.

As always, much of my most treasured moments from family trips seem to be the ones that are in the kitchen with loved ones. The kitchen always ends up as the gathering place.

The place people come to visit while others are preparing food. Soon enough we’re all working together on whatever recipe it is we’re making.

At one time, there were 6 of us gathered around the large kitchen island, all chatting and working on dinner. I loved that moment and in awe of watching what was happening around me, I said — this is what my blog is all about.

Spending time in the kitchen together. Cooking together. Enjoying food together.

A mixed green salad in a wood bowl.

For me, food is very much a social thing. I love — and have always loved — good food and creating new recipes, but it doesn’t mean nearly as much if it’s not shared with the people I love.

We had these delicious sun-dried tomato and spinach lasagna rolls on our last night together.

This veggie lasagna roll ups recipe is not one I would call quick, but it didn’t matter because we had fun spending a large portion of the day in the kitchen cooking dinner and making dessert (strawberry shortcakes and caramel apple shortcakes).

Even with all the “work” of preparing a meal for a large crowd, it was the most laid back day we had — and probably the most fun. All of us together at the table cherishing the last moments together and enjoying a home cooked meal. I’m so glad we stayed that extra day.

I’ve been wanting to make meatless lasagna roll ups for some time. These were a hit all around (except for the pickiest of preschoolers) and so much easier to serve than traditional lasagna.

Ingredients in Spinach Lasagna Rolls

These vegetarian lasagna roll ups have two components: the lasagna rollup itself and the creamy béchamel sauce it’s smothered in.

Here’s what you’ll need to make the spinach lasagna roll ups recipe:

  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Salt and pepper
  • Ground nutmeg
  • Ricotta cheese
  • Sun-dried tomatoes packed in oil
  • Frozen chopped spinach
  • Romano cheese
  • Egg
  • Parsley
  • Olive oil
  • Lasagna noodles
  • Marinara sauce
  • Shredded mozzarella

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Spinach Lasagna Rolls

These meatless lasagna roll ups require a little extra TLC to make, but the end results are so worth it!

  1. Make the béchamel sauce: I’ve given detailed instructions on how to do so in the recipe card below.
  2. Make the spinach filling: In a food processor, blend the sun-dried tomatoes and ricotta until the mixture is mostly smooth.
  3. In a bowl, whisk together the ricotta mixture, thawed spinach, Romano cheese, egg, salt, and pepper.
  4. Add some olive oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite, then drain.
  5. Assemble the lasagna rolls: Grease a 9×13-inch baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
  6. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
  7. Starting at one end, roll each noodle like a jelly roll.
  8. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish.
  9. Repeat with the remaining noodles and ricotta mixture.
  10. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle mozzarella and additional Romano over the lasagna rolls.
  11. Bake the lasagna rolls: Cover tightly with foil. Bake until heated through and the sauce bubbles then uncover and bake until the cheese on top becomes golden.
  12. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Unbaked spinach lasagna rolls in a baking dish.

How to Store and Reheat Lasagna Rolls

Store leftover spinach lasagna rolls in an airtight container in the fridge for up to 5 days. To reheat, warm gently in the microwave or bake for 10 minutes in a 350F oven.

You may also freeze the lasagna rolls. Let them cool completely, then seal inside freezer-safe containers. I recommend reheating the rolls from frozen in a hot oven.

Can This Recipe Be Made in Advance?

Yes, you can assemble the veggie lasagna roll ups and wait to bake them. They should be fine to assemble up to 24 hours in advance.

I imagine you could also fully assemble the rolls, then freeze them. You’d want to bake them from frozen and will likely need to keep them in the oven for longer.

Tools Needed for This Recipe

  • Rotary cheese grater: Makes it so much easier to grate blocks of cheese.
  • Food processor: This is one kitchen tool everyone should have! This is the model I own and we love it!
  • Baking dish: You’ll need a 9×13-inch baking dish that’s roughly 2 inches high.

More Easy Pasta Dinners:

These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce.

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. 

This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.

I love this simple, just-spicy-enough Arrabbiata Sauce you can make from pantry ingredients. Serve it with anything — chicken, sausages, pasta, even your morning eggs!

Serve this Butternut Squash Sauce with Meatballs over your choice of pasta and a simple side salad.

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A spinach lasagna roll on a plate with a side salad.

Sundried Tomato and Spinach Lasagna Rolls

Yield: 12
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

This veggie lasagna rollups recipe is not one I would call quick, but the flavor makes up for it! Plus, it's so much easier to serve spinach lasagna rolls than cut into a pan of lasagna.

Ingredients

Bechamel Sauce

  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg

Lasagna

  • 15 oz. part-skim ricotta cheese
  • 1/2 cup sundried tomatoes packed in oil, drained and rinsed
  • 10 oz. frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Romano
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)

Instructions

To make the bechamel sauce:

  1. Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
  2. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
  3. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Lasagna

  1. Preheat the oven to 450 degrees F.
  2. In a food processor, blend the sundried tomatoes and ricotta until the mixture is mostly smooth, with a few small tomato chunks.
  3. Whisk the ricotta mixture, spinach, 1 cup Romano, egg, salt, pepper, and parsley in a medium bowl to blend.
  4. Add 1 to 2 tablespoons of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain.
  5. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  6. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
  7. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
  8. Starting at 1 end, roll each noodle like a jelly roll.
  9. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
  10. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Romano over the lasagna rolls.
  11. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
  12. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
  13. Let stand for 10 minutes.
  14. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Notes

adapted from Giada de Laurentiis

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 263Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 530mgCarbohydrates 27gFiber 3gSugar 4gProtein 12g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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