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Spinach Artichoke Lasagna Rolls

Freshly prepared spinach artichoke lasagna rolls on a white plate
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These Spinach Artichoke Lasagna Rolls combine creamy ricotta and artichokes with tender lasagna noodles for a flavorful vegetarian twist on a classic Italian favorite.

Ingredients

Scale
  • 8 lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped fresh spinach
  • 1 cup chopped canned artichoke hearts, drained
  • 1 cup marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean towel.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.
  5. In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach and garlic, chopped artichoke hearts, Italian seasoning, salt, and pepper. Mix well.
  6. Spread about 2 tablespoons of marinara sauce evenly on the bottom of the baking dish.
  7. Lay one lasagna noodle flat and spread about 1/4 cup of the cheese and spinach mixture evenly over the noodle.
  8. Roll the noodle carefully and place seam-side down in the baking dish. Repeat with remaining noodles and filling.
  9. Pour remaining marinara sauce over the rolls and sprinkle with extra mozzarella and Parmesan cheese.
  10. Bake uncovered for 25-30 minutes, until hot and bubbly and cheese is melted and slightly golden.
  11. Let rest for 5 minutes before serving. Enjoy!

Notes

For added flavor, sprinkle fresh basil or red pepper flakes on top before serving. These rolls freeze well for up to 2 months.

Find it online: https://foodiedishes.com/spinach-artichoke-lasagna-rolls/