Trying New Things: Lasagna Roll-Ups

For some reason, people seen to think this looks harder than making lasagna the traditional, layered way, but I disagree. Not only does it look just about perfect, every time, you end up with perfectly sized portions. In fact, you can make this, freeze individual portions in Ziploc containers, and heat it up at work in the microwave. Better than those store-bought frozen dinners!

Last year, my friend Laura Lee posted a mouth-watering picture on Facebook – this one, over at the left, as a matter of fact – for Mushroom-Kale Lasagna Rolls.

Today’s lunch was a bit of a gamble, though, since about the only ingredients I had on hand were the lasagna noodles and a tub of ricotta. I didn’t feel like rushing out to the grocery store before lunch, either. I peered into the fridge and found the ricotta; some raw, baby spinach; an abundance of fresh basil; and about a tablespoon of Kraft grated parmesan cheese. In the pantry, next to the lasagna noodles, I had an unopened jar of Classico Tomato Basil pasta sauce.

This might have been better with some shredded Italian cheeses or mozzarella, but it’s a fairly forgiving process. I nixed the idea of grating sharp chedder or jalapeño jack over the top, and hoped that the ricotta and Parmesan would be enough. As it turned out, it was – and even my son, who probably wouldn’t touch the mushroom-kale roll-ups on a dare, liked it.

Easy Tomato Basil Spinach Lasagna Roll-ups

  1. Boil lasagna noodles per package directions.
  2. Preheat oven to 375F.
  3. Pour about half of a jar of pasta sauce in the bottom of a Pyrex baking pan and spread it around to coat.
  4. Chop spinach and basil together.
  5. Mix spinach and basil with 15 oz. ricotta.
  6. Season mixture with oregano, thyme, or other herbs to taste.
  7. Remove noodles from boiling water, and carefully lay flat on baking parchment or foil.
  8. Spread an even amount of ricotta-spinach-basil mixture on top of each noodle to cover the entire length.
  9. Drizzle a stripe of pasta sauce down the length of each noodle.
  10. Gently roll each noodle, lifting as you roll – there’s no need to roll it up tightly.
  11. Carefully lift each lasagna roll and place it in the baking pan atop the pasta sauce.
  12. Spoon sauce over lasagna rolls and sprinkle with Parmesan cheese.
  13. Cover the pan with aluminum foil, and bake at 375F for 30 minutes.
  14. Remove from oven, lift off foil, and let stand for 5 minutes before serving.



Holly Jahangiri is the author of Trockle; A Puppy, Not a Guppy; Innocents & Demons; and A New Leaf for Lyle. You can find her books on Amazon at For more information on her children's books, please visit
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11 thoughts on “Trying New Things: Lasagna Roll-Ups”

      1. Yes, but I like you better. 😉

        You remind me of the first time I went grocery shopping with my little brother in law (he was, at the time – at 15) and swore him to secrecy: “You must promise NEVER to tell your mother I fed you anything that came out of a can.”

        “Why?” he asked. “She does it, all the time.”

        Well, that woman had me so snowed. I wised up fast, after that. 😉
        HollyJahangiri recently posted…Trying New Things: Lasagna Roll-UpsMy Profile

  1. Homer will be jealous! But hey, I can see why yuo like me better!

    “You wised up fast!” HA HA ! I hope you did not get a speeding ticket.

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