- Main
- Italian
- Make-ahead
- Freezer-friendly
- Stovetop
- Oven
Ingredients
- 12
lasagna noodles
- 1 tbsp
salt, for the pasta water
- 10 oz
frozen chopped spinach, thawed
- 15 oz
whole-milk ricotta
- 1 cup
grated parmesan
3/4 cup in step 4, 1/4 cup in step 7
- 1
egg, lightly beaten
- 2 cloves
garlic, minced
- 1/2 tsp
salt
- 1/4 tsp
black pepper
- 1/4 tsp
grated nutmeg (optional)
- 24 oz
marinara sauce (about 3 cups)
1 1/2 cups in step 5, 1 1/2 cups in step 7
- 2 cups
shredded low-moisture mozzarella
- 2 tbsp
fresh basil, torn, for serving (optional)
- Pescatarian
Contains milk (whole-milk ricotta, grated parmesan, shredded low-moisture mozzarella), eggs (egg) and wheat (lasagna noodles).
Whether it’s vegetarian depends on the grated parmesan: check the label.
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 375°F. Bring a large pot of water to a boil and add the 1 tbsp salt.
10 min · 375°F
- 1 tbsp salt, for the pasta water
- Step 2
Boil the lasagna noodles until just tender, about 1 minute short of the package time. Drain, rinse briefly with cool water so they stop cooking, and lay them flat in a single layer on a lightly oiled baking sheet or parchment so they don't stick together.
9 min
- 12 lasagna noodles
- Step 3
Squeeze the thawed spinach hard in your hands or in a clean kitchen towel until no more water comes out — it should be a dry, compact ball. Pull it apart into shreds.
5 min
- 10 oz frozen chopped spinach
- Step 4
In a bowl, stir together the spinach, ricotta, 3/4 cup of the parmesan, the egg, garlic, 1/2 tsp salt, pepper and nutmeg until evenly mixed.
5 min
- 10 oz frozen chopped spinach
- 15 oz whole-milk ricotta
- 3/4 cup grated parmesan
- 1 egg
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp grated nutmeg
- Step 5
Spread about 1 1/2 cups of the marinara over the bottom of a 9×13 baking dish.
- 1 1/2 cups marinara sauce (about 3 cups)
- Step 6
Spread a generous 1/4 cup of the ricotta filling along the length of each noodle, leaving a bare inch at one end. Roll up from the filled end and set each roll seam-side down in the dish, snug in rows of 12.
10 min
- Step 7
Spoon the remaining marinara over the rolls, then scatter the mozzarella and remaining 1/4 cup parmesan on top.
- 1/4 cup grated parmesan
- 1 1/2 cups marinara sauce (about 3 cups)
- 2 cups shredded low-moisture mozzarella
- Step 8
Cover the dish tightly with foil and bake 25 minutes.
25 min, hands-off · 375°F
- Step 9
Uncover and bake 15 minutes more, until the sauce bubbles at the edges and the cheese is melted with golden spots.
15 min, hands-off · 375°F
- Step 10
Let the dish rest 10 minutes so the rolls hold their shape, then scatter with basil and serve.
10 min, hands-off
- 2 tbsp fresh basil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026