There’s something undeniably comforting about lasagna—the layers of tender pasta, rich meat, and melty cheese that come together in every forkful. But let’s be honest, slicing into a pan of traditional lasagna can sometimes feel like performing delicate surgery. That’s where these Beef and Spinach Lasagna Roll-Ups come in. They deliver all the soul-warming flavors of classic lasagna, but in perfectly portioned, easy-to-serve rolls.
Picture this: al dente lasagna noodles rolled up with a hearty filling of seasoned ground beef, creamy ricotta, and vibrant spinach, all smothered in a robust tomato sauce and topped with a golden blanket of mozzarella. Each bite is a little bundle of comfort, and the best part? No messy slicing required. Whether you’re feeding a hungry family or prepping meals for the week, these roll-ups are a game-changer.
Why This Recipe Works
- No More Sloppy Slices – Individual rolls mean no wrestling with a slippery lasagna slice that falls apart on the plate.
- Faster Than Layering – Skip the tedious stacking—just spread, roll, and bake.
- Meal Prep Magic – Assemble ahead and stash them in the fridge or freezer for a stress-free dinner later.
- Nutrient-Packed – Lean beef and spinach bring protein, iron, and fiber to the table.
- Endlessly Adaptable – Swap ingredients to fit your taste or what’s in your pantry.
The Story Behind the Sauce
Lasagna roll-ups are like the clever cousin of traditional lasagna—a modern twist that keeps all the flavor but makes serving a breeze. The technique likely gained popularity in American kitchens as a way to simplify lasagna without sacrificing taste. The addition of spinach nods to Italian Florentine cuisine, where greens and creamy cheeses are a match made in heaven. And let’s be real—rolling up pasta just feels fun, like edible origami.
Essential Ingredients & Tools
Ingredients for the Filling
- 1 lb lean ground beef (90/10) – Opt for 85/15 if you prefer a juicier texture.
- 10 oz frozen spinach, thawed and squeezed dry – Get every last drop of moisture out, or your filling will be watery.
- 15 oz ricotta cheese – Whole-milk ricotta gives the creamiest texture.
- 1 large egg – Helps bind everything together.
- ½ cup grated Parmesan – Freshly grated melts better than the pre-shredded stuff.
- 1 tsp garlic powder – Or use 2 minced fresh cloves for a brighter kick.
- ½ tsp salt – Adjust if your marinara is already well-seasoned.
- ¼ tsp black pepper – Freshly cracked is always best.
Ingredients for the Sauce
- 24 oz marinara sauce – Go for a quality brand like Rao’s, or use homemade if you’ve got it.
- 1 tbsp olive oil – For sautéing if you’re jazzing up store-bought sauce.
- ½ tsp dried oregano – Rub it between your fingers to wake up the oils before adding.
Ingredients for Assembly
- 12 lasagna noodles, cooked al dente – About 8–9 minutes in boiling water.
- 2 cups shredded mozzarella – Low-moisture part-skim melts beautifully without getting greasy.
Tools You’ll Need
- 9×13″ baking dish – Glass or ceramic works best for even baking.
- Mixing bowls – One big one for the filling, another for sauce prep.
- Colander – For draining noodles and spinach.
- Kitchen towel – Essential for drying noodles and wringing out spinach.
- Offset spatula (or butter knife) – Makes spreading the filling a breeze.
Serves: 6 | Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins
How to Make Beef and Spinach Lasagna Roll-Ups
- Prep the Spinach
Thaw the 10 oz frozen spinach (overnight in the fridge or a quick zap in the microwave), then squeeze it like you’re wringing out a wet towel. You want it as dry as possible—about 1½ cups packed after draining. Why? Excess moisture makes the filling watery and can cause the rolls to fall apart. - Brown the Beef
Cook the 1 lb lean ground beef in a skillet over medium heat, breaking it into fine crumbles. Drain all the fat (blot with paper towels if needed) to keep things from getting greasy. For extra flavor, toss in a pinch of fennel seeds or red pepper flakes. Why? Draining the fat prevents a soggy filling, and the spices mimic Italian sausage flavors. - Mix the Filling
In a large bowl, combine the 15 oz ricotta cheese, 1 large egg, ½ cup grated Parmesan, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Fold in the 10 oz spinach and 1 lb cooked beef until just combined—don’t overmix, or the filling will get dense. Taste and adjust the seasoning; it should be slightly bold to stand up to the noodles and sauce. Why? Overmixing can make the filling heavy, and bold seasoning ensures every bite is flavorful. - Cook the Noodles
Boil the 12 lasagna noodles until al dente (about 8 minutes), then rinse under cold water to stop the cooking. Lay them flat on a towel-lined tray and pat dry so they don’t stick together. Why? Al dente noodles hold their shape when rolled, and drying prevents them from becoming gluey. - Assemble the Rolls
Spread about ¼ cup of filling over each noodle, leaving a ½-inch border at one end. Roll them up tightly, starting from the filled end. If the filling tries to escape, just tuck it back in. Why? The bare end seals the roll, and rolling snugly ensures even cooking. - Layer and Bake
Spread 1 cup of marinara sauce in the bottom of your baking dish. Arrange the rolls seam-side down, then top with the remaining 23 oz marinara sauce and a generous sprinkle of 2 cups shredded mozzarella. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake another 5 minutes until the cheese is golden and bubbly. Let them rest for 10 minutes before serving—this helps them hold their shape. Why? Resting allows the filling to set, making slicing cleaner.
Pro Technique
- Noodle Texture is Key – Overcooked noodles tear; undercooked ones crack. Boil them just until al dente, then shock them in cold water to stop the cooking.
- Keep It Dry – Squeeze every last drop of moisture from the spinach and blot the beef well. Wet ingredients = soggy rolls.
- Flavor Boosters – Add sautéed onions to the beef, a pinch of nutmeg to the ricotta, or fresh herbs like basil for extra freshness.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes to keep the texture perfect.
Freezer: Freeze unbaked or baked roll-ups. For unbaked, wrap individually in plastic and foil, then bake from frozen (add 10 minutes covered).
Perfect Pairings
Complementary Dishes
- Garlic Bread: Brush baguette slices with garlic butter and broil until crisp—ideal for soaking up sauce. The crunch contrasts the roll-ups’ creamy texture.
- Roasted Asparagus: Toss with olive oil, salt, and lemon zest; roast at 400°F for 12 mins. The acidity cuts through the richness.
Drinks
- Chianti: The wine’s high acidity balances the cheese’s richness.
- Sparkling Water with Basil: Muddle fresh basil and lime for a refreshing non-alcoholic option.
Something Sweet
- Tiramisu: The coffee notes contrast the savory lasagna.
- Lemon Sorbet: A palate cleanser after the hearty meal.
FAQs
- Can I use no-boil lasagna noodles?
Yes, but hydrate them first: soak in warm water for 5 mins until pliable but still firm. Pat dry before filling to prevent sogginess. - How do I prevent rolls from unraveling?
Place seam-side down in the dish—the weight of the sauce and cheese helps seal them. For extra security, tuck ends under slightly. - Can I make these vegetarian?
Replace beef with 1 cup sautéed mushrooms (cremini or shiitake) and ½ cup cooked lentils. Boost umami with 1 tbsp soy sauce in the filling. - Why is my filling watery?
Excess moisture from under-drained spinach, wet noodles, or undercooked beef. Always squeeze spinach until no liquid remains, and drain beef on paper towels. - What’s the best way to reheat?
Oven at 350°F for 15 mins preserves texture. For single servings, microwave at 50% power with a damp paper towel over top for 2–3 mins.
Beef and Spinach Lasagna Roll-Ups: A Cozy Twist on a Classic
Try these Beef and Spinach Lasagna Roll-Ups for a twist on classic lasagna—easy to make, freezer-friendly, and bursting with cheesy goodness. Get the recipe now!
Ingredients
For the Filling
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1 lb lean ground beef (90/10)
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10 oz frozen spinach (thawed and squeezed dry)
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15 oz ricotta cheese
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1 large egg
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½ cup grated Parmesan
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
For the Sauce
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24 oz marinara sauce
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1 tbsp olive oil
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½ tsp dried oregano
For Assembly
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12 lasagna noodles (cooked al dente)
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2 cups shredded mozzarella
Instructions
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Thaw and squeeze 10 oz frozen spinach until dry (1½ cups packed).01
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Brown 1 lb lean ground beef, drain fat, and blot with paper towels.02
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Mix 15 oz ricotta cheese, 1 large egg, ½ cup grated Parmesan, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Fold in 10 oz spinach and 1 lb cooked beef.03
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Cook 12 lasagna noodles al dente, rinse, and pat dry.04
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Spread ¼ cup filling on each noodle, roll tightly, and place seam-side down in a baking dish.05
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Top with 24 oz marinara sauce and 2 cups shredded mozzarella. Bake at 375°F for 25 mins covered, then 5 mins uncovered.06
