Spinach Ricotta Lasagna Roll-Ups with Tomato Crostini

These spinach ricotta lasagna roll-ups are a delightful twist on traditional lasagna. Tender fresh pasta sheets are filled with a creamy spinach-ricotta mixture, rolled up and baked in marinara sauce with melted mozzarella until golden and bubbly. The result is a comforting, family-friendly dish that feels special but is surprisingly simple to prepare.

To add a fresh, crunchy contrast, serve these roll-ups with zesty tomato crostini. Toasted baguette slices are topped with a bright mixture of diced tomatoes, chives, lemon zest and juice. The combination of warm, cheesy roll-ups and crisp, tangy crostini makes for a satisfying meal that’s perfect for any occasion.

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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 racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Roughly chop spinach. Zest and quarter lemon. Thinly slice each baguette into 8-10 pieces. Dice tomatoes into ¼-inch pieces. Mince chives.
2. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add spinach to hot pan. Season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes (for 8 servings, work in batches if needed). Add garlic powder and Italian seasoning; cook, stirring, until fragrant, 30-60 seconds. Reduce heat to medium low. Stir in Vidalia onion paste, cheese roux concentrate and ½ cup water (¾ cup for 8). 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 wedges for 8 servings). Taste and season with salt and pepper. Let cool slightly, about 5 minutes.
4. While filling cools, halve lasagna noodles widthwise (you’ll make 10 smaller noodles; 20 for 8 servings). Spread ½ cup marinara (1 cup for 8) in a 9-by-13-inch baking dish (for 8, divide between two dishes). 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 with a short side, gently roll up (don’t roll too tightly). Place roll-up, seam side down, on top of marinara. Repeat with remaining noodles and filling.
5. Pour remaining marinara evenly over roll-ups, spreading to cover. Sprinkle with mozzarella. Tightly cover dish with foil; bake on top rack for 20 minutes (for 8, bake on top and middle racks). Carefully remove foil. Return to top rack and bake until cheese begins to brown and noodles are tender, 5-8 minutes more.
6. Meanwhile, place baguette slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake on middle rack until lightly browned and toasted, 5-8 minutes (for 8, 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 between plates. Serve with tomato crostini on the side.

Recipe Tips

FAQ

Can I use dried lasagna noodles instead of fresh?

Yes, but you’ll need to boil them according to package directions until al dente before rolling. Fresh noodles are recommended for convenience and texture.

Can I make these roll-ups ahead of time?

Absolutely! Assemble the roll-ups, cover and refrigerate for up to 24 hours. Add a few extra minutes to the covered baking time if baking from cold.

What can I substitute for the cheese roux concentrate?

The concentrate adds thickness and cheesy flavor. You can substitute with 1 tablespoon of all-purpose flour whisked into ¼ cup milk, then simmer until thickened.