I want to tell you about a Spinach Artichoke Lasagna Rolls recipe that truly found its way into my heart—and my kitchen rotation. It all started on a cozy Sunday afternoon when I was craving something comforting but different. This wasn’t just any lasagna; these spinach artichoke lasagna rolls combined the creamy, cheesy goodness I love with a fresh spinach artichoke pasta twist that felt both indulgent and light. I remember pulling them out of the oven, feeling that warm, bubbling satisfaction that only comes from a freshly baked homemade dish.
These Spinach Artichoke Lasagna Rolls quickly became a family favorite. Their creamy cheese filling tastes like a warm hug on a plate, making them perfect for weekends when I want to feed a crowd without fuss. What I love most is how reliable this recipe is—each time I make it, the rolls come out perfectly tender and loaded with flavor, a true crowd-pleaser.
In my baking life, this dish fits right alongside simpler desserts and hearty main courses. It’s a vegetarian lasagna recipe that’s easy enough for a weeknight yet special enough for gatherings. If you’ve loved the classic spinach artichoke dip, these Italian spinach rolls bring that same flavor in a baked lasagna roll form, and it’s pure comfort on a plate.
If you enjoy this, you might love checking out a different kind of roll—like the chocolate-filled Nutella crescent rolls I shared before. But for now, friends, I’m excited to walk you through this Spinach Artichoke Lasagna Rolls recipe. Whether you’re new to homemade lasagna or looking to try a fresh twist, this recipe is all about simple ingredients, dependable results, and that feeling when you pull a perfect, cheesy roll from the oven. Let’s get baking together!
What You’ll Need for This Spinach Artichoke Lasagna Rolls:
Here’s everything you’ll want to gather before you start baking your delicious Spinach Artichoke Lasagna Rolls. This recipe uses simple ingredients because great baking should be easy to start and accessible.
- 12 lasagna noodles (no-boil noodles work beautifully if you’re short on time)
- 1 (14 oz) can artichoke hearts, drained and chopped – You can find these at most grocery stores in the canned vegetable aisle.
- 10 oz fresh spinach (or you can use frozen chopped spinach—just be sure to squeeze out excess water)
- 1 cup ricotta cheese – If you don’t have ricotta, cottage cheese is a fine substitute in these Spinach Artichoke Lasagna Rolls.
- 1 cup shredded mozzarella cheese – Adds that melty, creamy topping that’s classic in baked lasagna rolls.
- 1/2 cup grated Parmesan cheese – This gives the rolls a wonderful cheesy depth.
- 1/2 cup sour cream or Greek yogurt – I always add a bit extra for extra creaminess in the cheese filling.
- 3 cloves garlic, minced – Garlic is a must to boost the flavor in this spinach artichoke pasta.
- 1 teaspoon dried Italian seasoning – For that savory, herby touch in these Italian spinach rolls.
- Salt and pepper to taste
- 2 cups marinara sauce (jarred sauce works perfectly here – budget-friendly and time-saving!)
Quick prep tip: To save time, chop the artichokes and mince the garlic while your noodles cook or soak if using no-boil.
Storage note: Fresh spinach keeps best if you use it within a few days of buying, while frozen spinach can be a great affordable standby for this vegetarian lasagna recipe.
This Spinach Artichoke Lasagna Rolls recipe is affordable because most ingredients are pantry staples or easy garden finds. Plus, it stretches nicely to feed a crowd without breaking the bank.
How to Make This Spinach Artichoke Lasagna Rolls:
Let’s bake these Spinach Artichoke Lasagna Rolls like friends sharing kitchen space. From start to finish, this recipe takes about 1 hour, including preparation and baking. It’s well worth the time!
- Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it.
- Cook the lasagna noodles according to package instructions if not using no-boil noodles. I like to cook them just al dente, so they roll easily without breaking. Drain and lay flat on a clean towel.
- Sauté the spinach and garlic in a dry skillet over medium heat until the spinach wilts and the garlic is fragrant—about 3-4 minutes. If using frozen spinach, make sure it’s thawed and drained first.
- Mix the creamy cheese filling: In a bowl, combine ricotta, sour cream or Greek yogurt, half the mozzarella, Parmesan, Italian seasoning, sautéed spinach and garlic, chopped artichokes, salt, and pepper. This creamy cheese filling is the star here, full of flavor and texture.
- Spread the filling: Lay out the lasagna noodles one at a time. Spread a generous ⅓ cup of the filling evenly over each noodle. If your spinach artichoke pasta mixture looks thick, it’s just right.
- Roll them up carefully from one end to the other and place each roll seam-side down in your prepared baking dish.
- Top with marinara sauce and sprinkle remaining mozzarella over the rolls.
- Bake the spinach artichoke lasagna rolls uncovered for 25-30 minutes, until bubbly and golden on top.
- Cool slightly before serving. While the rolls bake, you can set the table or prepare a simple side salad.
A helpful note from my many baking attempts: If your Spinach Artichoke Lasagna Rolls look like they might dry out, cover with foil during the first 15 minutes of baking, then uncover to finish. This keeps the rolls moist and creamy.
For more inspiration on similar dishes, you might enjoy the Spinach Artichoke Lasagna Roll-ups from Skinnytaste.
Serving Your Spinach Artichoke Lasagna Rolls:
I love serving these Spinach Artichoke Lasagna Rolls straight from the oven, garnished with a touch of fresh basil or parsley if I’m feeling fancy. They really shine when paired with a crisp green salad or roasted veggies to balance the creamy cheesy filling.
For special occasions or family dinners, this vegetarian lasagna recipe makes a beautiful centerpiece that looks impressive but is easy to make ahead. These Italian spinach rolls also reheat wonderfully for leftovers—or cut one in half for a quick lunch.
If you have leftover spinach artichoke pasta filling, you can spread it on toast or mix it into scrambled eggs for a tasty breakfast twist. Another favorite variation is baking these rolls with a layer of béchamel sauce instead of marinara for a richer, creamier baked lasagna rolls experience.
At a recent family gathering, these were requested again and again. Everyone loves the comfort food feel with a twist that feels just a bit special.
For a little extra inspiration, check out the lasagna roll ups with spinach and garlic herb ricotta from The Chutney Life.
Common Questions About This Spinach Artichoke Lasagna Rolls:
Can I make this Spinach Artichoke Lasagna Rolls ahead of time?
Absolutely! You can assemble the rolls a day before and refrigerate them covered. Just add a few extra minutes to the baking time if they’re cold from the fridge. It’s perfect for busy days when you want dinner nearly done ahead.
Can I substitute frozen spinach for fresh in this Spinach Artichoke Lasagna Rolls?
Yes! Frozen spinach works just great. Just thaw and squeeze out all excess water to avoid soggy rolls.
Is there a gluten-free option for these lasagna rolls?
Definitely. Use gluten-free lasagna noodles, which are easy to find in most grocery stores. The rest of the ingredients are naturally gluten-free.
How can I adjust this Spinach Artichoke Lasagna Rolls recipe for different pan sizes?
If your baking dish is smaller, you can layer the rolls closely or bake in two batches. For larger dishes, add more filling and noodles proportionally.
Can I add protein to this vegetarian lasagna recipe?
Yes! Some friends add shredded cooked chicken or Italian sausage in place of artichokes for a heartier meal. There’s also a tasty version with spinach artichoke chicken lasagna rolls if you want to explore that twist.
Why is my spinach artichoke pasta mixture too watery?
Make sure to drain both the spinach and artichokes well before mixing. Squeezing excess moisture out keeps the creamy cheese filling just right.
How long do leftover baked lasagna rolls keep?
Stored in an airtight container, these Spinach Artichoke Lasagna Rolls keep well for 3-4 days in the fridge and freeze beautifully for up to 2 months.
Reading through these real questions reminds me how much this Spinach Artichoke Lasagna Rolls recipe has helped friends and family keep dinner delicious but manageable.
Final Thoughts on This Spinach Artichoke Lasagna Rolls:
This Spinach Artichoke Lasagna Rolls has a special place in my recipe collection because it blends two favorite things: comfort food and fresh flavors. The creamy cheese filling mixed with spinach and artichokes feels like a cozy hug that’s simple to make and share.
My Top Tips for This Spinach Artichoke Lasagna Rolls:
- Don’t skip draining your spinach and artichokes well; it makes all the difference.
- Use no-boil noodles if you want a quicker, less fussy version.
- Cover with foil during the first half of baking for moist, tender rolls.
Some of my favorite variations include swapping sour cream for Greek yogurt to lighten it up, adding a bit of crushed red pepper for a gentle kick, or topping with fresh basil after baking for a bright touch.
The classic spinach artichoke version gets requested most often in my family, especially at gatherings when I want to impress without stress.
I hope you make this recipe your own, adjusting the filling and sauce to suit your tastes. There’s joy in baking something reliable and delicious, and these Spinach Artichoke Lasagna Rolls are just that. They remind me of shared meals and happy kitchens, and I’m confident you’ll love them too. So, go ahead, roll up those lasagna noodles and savor every cheesy bite!
For other comforting baked roll ideas, don’t miss the chocolate-filled Nutella crescent rolls, a sweet treat to enjoy after your savory meal.
Happy baking, friends!
Spinach Artichoke Lasagna Rolls
Delight in these creamy and flavorful Spinach Artichoke Lasagna Rolls, combining tender pasta with a cheesy spinach and artichoke filling for a comforting Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 8 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups chopped fresh spinach
- 1 cup chopped artichoke hearts (canned or frozen, drained)
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions until al dente. Drain and lay flat.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta, spinach, artichokes, garlic, half of the mozzarella, Parmesan, salt, and pepper.
- Spread a thin layer of the cheese and spinach mixture on each noodle and roll up tightly.
- Spread a thin layer of marinara on the bottom of a baking dish.
- Place lasagna rolls seam side down in the dish. Top with remaining marinara sauce and mozzarella cheese.
- Bake for 25-30 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Notes
For added flavor, sprinkle red pepper flakes on top before baking or serve with a fresh side salad.