Spinach Alfredo Lasagna Roll Ups

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Spinach Alfredo Lasagna Roll Ups is comfort food made simple! These perfectly portioned lasagna rolls are finished with a mouthwatering homemade Alfredo sauce and baked until golden. They’re perfect for a weeknight dinner and great as leftovers.

This post and recipe card updated September 20, 2019

When I was a kid, I was the poster child for those compartment plates. My food could not touch and, if it did, I refused to eat the stuff that touched each other. Even though I got over the touching part, I still plate my food separately out of habit.

On the other hand, I always loved many of the casseroles and soups my mom made, especially her Baked Homemade Mac and Cheese. I’ve got a few of my own favorites now, like Thai Noodle Soup and Confetti Corn Casserole.

One of my favorite casseroles is lasagna, with all those glorious layers and gooey cheese. But traditional lasagna is labor-intensive and I’ve never had the patience to make it myself.

Last winter I created Venison Lasagna Soup. It has all the fabulous flavors of lasagna in an easy to make soup. So now it’s time to move on to the next step, Spinach Alfredo Lasagna Roll Ups

WHY THIS RECIPE WORKS

• It’s easy to make, and the rolls are perfect portions
• You can be creative with the filling
• It’s great for leftovers

Yes, yes and YES! Spinach Alfredo Lasagna Roll Ups are so delicious. It’s indulgent but not super heavy, and you get all the wonderful lasagna flavors in easy rolls.

INGREDIENT TIPS FOR SPINACH ALFREDO LASAGNA ROLL UPS

I like to use fresh baby spinach, and add flavor by sauteeing it lightly with onion and garlic.

Can you use frozen spinach? Yes, but just remember to squeeze out as much water as possible, or the mixture will get watery.

I use my Easy Homemade Ricotta Cheese for the filling, but you could certainly use store-bought and use either whole milk or part-skim.

To add more flavor to the filling, I use salt, pepper, onion powder, and garlic powder. I also add minced fresh oregano and thyme.

Use regular, gluten-free or whole wheat Lasagna Noodles. Oven-ready noodles will not work, because you don’t cook them so you can’t roll them.

COOKING NOTE

Spinach Alfredo Lasagna Roll Ups will bake in 15-40 minutes, depending on the portion size.

• Full portion (8 rolls) – 40 minutes
• Half portion (4 rolls) – 25 minutes
• Quarter portion (2 rolls) – 15 minutes

Just like traditional lasagna, all of the ingredients are already cooked. So if you slightly undercook Spinach Alfredo Lasagna Roll Ups it is okay.

MAKE YOUR OWN HOMEMADE ALFREDO SAUCE

I like Alfredo sauce, but it’s a heavy sauce. And I never buy a jar, because I’ll use it once and eventually toss the rest. So instead I make my own! It comes together in just minutes, and I can make just what I need.

All you need is 4 ingredients: butter, heavy whipping cream, Parmesan cheese, and finely minced garlic.

Some Alfredo recipes call for cream cheese, but that makes it much too heavy for me. Even without the cream cheese, homemade Alfredo is indulgent.

STEP BY STEP INSTRUCTIONS

Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.

Cook lasagna noodles in a large pot of salted, boiling water for 8 minutes. Drain noodles and transfer them to a sheet of Wax Paper to cool.

Wash baby spinach, drain and pat dry with paper towels.

Heat avocado oil in a skillet over medium heat, and lightly saute onions until translucent. Add garlic and cook for one minute. Add spinach and cook until wilted.

Transfer spinach mixture to a cutting board to cool for a few minutes. Chop spinach well into small pieces. Wipe skillet clean.

In a bowl, add ricotta cheese, onion powder, garlic powder, salt, pepper, fresh thyme, fresh oregano, Parmesan cheese, and an egg. Add spinach mixture and fold together until fully combined.

In the same skillet, melt butter, add garlic and saute for 2 minutes. Add heavy cream and cook for 3 minutes. Add Parmesan, turn to low, and allow to thicken for 5 minutes, stirring occasionally.

Evenly spread spinach mixture along the center of the noodles. Leave a little bit of space along the edges, so the filling doesn’t spill out as it bakes

Starting at the bottom end of each noodle, roll the noodle up tightly.

Place the rolls into the baking dish seam-side down so it doesn’t fall apart as it bakes.

Pour Alfredo sauce over the rolls, and bake in the oven until the cheese is golden brown.

OPTIONS TO CUSTOMIZE SPINACH ALFREDO LASAGNA ROLL UPS

• Add rotisserie chicken to the filling for protein
• Chopped Marinated Artichoke Hearts will add another layer of flavor and keep the dish meatless
• You can also swap out the Alfredo sauce with Easy Homemade Marinara Sauce.

MORE DELICIOUS COMFORT FOOD RECIPES

• Sausage Spinach Artichoke Stuffed Shells
• Venison Salisbury Steak
• Meatball Mozzarella Skillet Bake
• One Pot Taco Spaghetti
• Biscuit Chicken Pot Pie

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Spinach Alfredo Lasagna Roll Ups

Yield: 8 Rolls

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Spinach Alfredo Lasagna Roll Ups is comfort food made simple! These perfectly portioned lasagna rolls are finished with a mouthwatering homemade Alfredo sauce and baked until golden. They're perfect for a weeknight dinner and great as leftovers.

Print

Ingredients

• 8 lasagna noodle sheets
• 4 cups baby spinach, rinsed and drained
• 1/4 cup onion, diced
• 3 cloves garlic, minced
• 1 Tablespoon avocado oil
• 15 ounces ricotta cheese (small container is 15oz)
• 1/4 cup fresh-grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon fresh-cracked black pepper
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh thyme, minced
• 2 eggs, lightly beaten
• parsley, for garnish

ALFREDO SAUCE

• 3 Tablespoons butter
• 1 cup heavy whipping cream
• 2 cloves garlic, minced
• 1/4 cup fresh-grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees
2. In a large pot of salted, boiling water, cook lasagna noodles for 10 minutes. Drain, and lay flat on a sheet of wax paper until ready to fill
3. In a large skillet, add avocado oil and onion, and cook for 3 minutes. Add garlic and cook for 1 minute. Add baby spinach and cook for 3 minutes, until wilted. Remove and set aside on cutting board to cool, and wipe skillet clean. Once mixture is cool, chop well 
4. In a large bowl, combine ricotta, Parmesan, spinach mixture, eggs, salt, pepper, onion powder, oregano, and thyme. Mix well
5. In same skillet used for spinach, melt butter. Add garlic, and cook over medium-low heat for 2 minutes. Increase heat to medium, add heavy whipping cream, and cook for 3 minutes, stirring occasionally. If cream starts to bubble too much, turn heat down slightly. Stir in Parmesan, and cook for 2 minutes, until sauce thickens. Turn heat to low
6. Spoon filling mixture evenly between lasagna noodles. Be careful to leave a little bit of space around all the edges, so it doesn't spill out the sides as it bakes. Beginning at bottom end of each lasagna noodle, roll noodle all the way until fully closed. 
7. Spray a baking dish with cooking spray. Lay roll ups seam-side down in baking dish. Pour Alfredo sauce over roll ups
8. Bake for 40 minutes. Remove from oven, and garnish with parsley. If desired, pour a little more Alfredo sauce on top. Serve immediately

Notes

Can you use frozen spinach? Yes, but just remember to squeeze out as much water as possible, or the mixture will get watery.

Do not use oven-ready lasagna noodles. You don't cook those first, so you can't roll them.

Spinach Alfredo Lasagna Roll Ups will bake in 15-40 minutes, depending on the portion size.

• Full portion (8 rolls) – 40 minutes
• Half portion – 25 minutes
• Quarter portion – 15 minutes

OPTIONS TO CUSTOMIZE SPINACH ALFREDO LASAGNA ROLL UPS

• Add rotisserie chicken to the filling for protein
• Chopped Marinated Artichoke Hearts will add another layer of flavor and keep the dish meatless
• You can also swap out the Alfredo sauce with Easy Homemade Marinara Sauce.

Nutrition Information:

Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 375 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 113mg Sodium: 504mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 14g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc