Crispy Lasagna Roll-Ups with Marinara
Lasagna noodles roll around ricotta and spinach, then bake under marinara until the edges are crisp and the centers are creamy.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (134 reviews)
INSPIRED BY
This original snack turns familiar lasagna into hand-sized roll-ups with browned edges and a creamy center. Marinara keeps the pasta moist while the hot oven creates the crisp finish.
Story
Theo calls these the kind of snack that makes a table go quiet for a minute. The rolls are easy to grab, the marinara is built in, and the crisp edges give every bite a little more swagger than ordinary lasagna. Put out extra sauce and watch people use the rolls as edible scoops.
By Theo
Ingredients
- 8 lasagna noodles
- 1 cup whole-milk ricotta
- 1/2 cup finely chopped baby spinach
- 1/3 cup grated Parmesan
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon fine salt
- 1 1/2 cups marinara sauce
- 1 cup shredded low-moisture mozzarella
- 2 tablespoons chopped fresh basil
- Olive oil spray
Instructions
- Heat the oven to 425 F and lightly coat a 9 by 13 inch baking dish with olive oil spray.
- Cook the lasagna noodles in salted water until flexible, drain, and lay them flat on a lightly oiled sheet pan.
- Stir the ricotta, spinach, Parmesan, egg, Italian seasoning, and salt in a bowl until evenly combined.
- Spread 2 tablespoons of filling over each noodle, roll from one short end, and place seam-side down in the baking dish over the marinara.
- Spoon the remaining marinara around the rolls, top with mozzarella, and bake for 20 to 25 minutes until bubbling and crisp at the edges.
- Rest for 5 minutes, scatter with basil, and serve the roll-ups with extra warm marinara for dipping.
Chef Tips
- Do not overcook the noodles or they can split during rolling.
- Squeeze excess water from the spinach so the filling stays thick.
- Leave small gaps between rolls so the edges can brown.
- For a spicier dip, stir red pepper flakes into the extra marinara.
Cook's Notes
- **Noodles:** Cook until flexible, not soft.
- **Filling:** Squeeze spinach dry.
- **Browning:** Leave space around each roll.