Baked Spinach Ricotta Lasagna Roll-Ups with Tomato Crostini

These spinach ricotta lasagna roll-ups are a delightful twist on traditional lasagna. Fresh lasagna noodles are filled with a luscious mixture of spinach, ricotta and cream cheese, then rolled up and baked in marinara sauce with melted mozzarella. The result is a comforting, bubbly dish that’s perfect for a family dinner.

To add a fresh and crunchy contrast, serve these roll-ups with lemony tomato and chive crostini. The toasted baguette slices topped with diced tomatoes, chives and lemon zest bring a burst of brightness that complements the rich, cheesy roll-ups beautifully.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Lasagna NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry produce. Roughly chop spinach. Zest lemon, then quarter it. Slice each baguette into 8-10 thin rounds. Dice tomatoes into ¼-inch pieces. Mince chives.
2. Heat a large drizzle of olive oil in a large nonstick pan over medium heat. Add spinach, season with salt and pepper and cook until wilted, 2-3 minutes (work in batches if needed). Add garlic powder and Italian seasoning; cook 30-60 seconds until fragrant. Reduce heat to medium-low. Stir in Vidalia onion paste, cheese roux concentrate and ½ cup water (¾ cup for 8 servings). Cook, stirring, until slightly thickened, 1-2 minutes.
3. Add cream cheese to pan and stir until melted. Remove from heat. Stir in ricotta and juice from two lemon wedges (four for 8 servings). Season with salt and pepper. Let cool slightly, about 5 minutes.
4. While filling cools, halve lasagna noodles widthwise to make 10 smaller noodles (20 for 8 servings). Spread ½ cup marinara (1 cup for 8) in a 9×13-inch baking dish (use two dishes for 8 servings). Place one noodle on a work surface with a short side facing you. Spread with 2 heaping tablespoons filling, leaving a ½-inch border. Starting from the short side, gently roll up (not too tight). Place seam-side down in the dish. Repeat with remaining noodles and filling.
5. Pour remaining marinara evenly over roll-ups. Sprinkle with mozzarella. Cover tightly with foil and bake on top rack for 20 minutes (for 8 servings, bake on top and middle racks). Carefully remove foil and bake until cheese browns and noodles are tender, 5-8 minutes more.
6. Meanwhile, place baguette slices on a baking sheet. Drizzle with olive oil, season with salt and pepper. Bake on middle rack until lightly toasted, 5-8 minutes (if needed, toast after roll-ups are done). In a medium bowl, combine tomatoes, chives, lemon zest and juice from remaining lemon wedges. Season with salt and pepper.
7. Top crostini with tomato mixture. Serve lasagna roll-ups family style or divide among plates. Serve with tomato crostini on the side.

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