Baltic Maid

Spinach-Ricotta Lasagna Roll-Ups

Posted on | July 21, 2012 | 10 Comments

I love it! Lasagna in single serving sizes. Not only do these lasagna roll-ups taste delicious but the idea of an individual lasagna is intriguing. I like individual food like mini cakes or mini casseroles baked in small dishes. This lasagna recipe makes no exception. And it also looks fancy. This is definitely a great way to serve lasagna… 


  • 6 lasagna noodles, cooked
  • 8 cups / 240 g fresh spinach, washed
  • 10 oz / 280 g ricotta
  • 1/3 cup / 30 g grated Parmesan
  • 1 egg
  • 3/4 cup / 84 g + 1/4 cup / 28 g grated mozzarella cheese
  • salt, pepper
  • 15 oz / 450 ml tomato sauce


Place the spinach in a cooking pot. Put a little bit of water into the pot, just enough to cover the bottom of the pan. Then cover the pan and let the spinach cook for a few minutes. Drain the spinach and let it cool a little. With your hands squeeze out as much extra liquid as possible. Then chop up the spinach.  

Preheat the oven to 350°F / 175°C. Pour a little bit of the tomato sauce into the baking dish just enough to cover the bottom of the dish. I used a 9 inch pie pan.

Drain the Lasagna noodles after cooking. Place the dry noodles on a piece of wax paper.

In a bowl, combine the spinach with the ricotta cheese, Parmesan cheese, egg, and 3/4 cup of the Mozzarella cheese. Season with salt and pepper. Then divide the cheese mix onto the 6 lasagna noodles. Make sure to spread it evenly over the entire lasagna noodles. Carefully roll them and place them seam side down into the baking dish.

Pour the remaining tomato sauce over the roll ups. Place aluminum foil over the baking dish and bake for about 40 minutes or until you think they’re done. During the last 10 minutes, remove the foil and sprinkle the remaining 1/4 cup of Mozzarella cheese on top of the roll ups.

 Guten Appetit!!!



  • 6 Lasagnenudeln/-platten, gekocht
  • 240 g frischen Spinat, gewaschen
  • 280 g Ricotta
  • 30 g geraspelten Parmesan
  • 1 Ei
  • 84 g + 28 g geraspelten Mozzarella
  • Salz, Pfeffer
  • 450 ml Tomatensoβe


Den gewaschenen Spinat in einen Topf geben und nur ein wenig Wasser hinzufügen, genügend um den Boden des Topfes mit Wasser zu bedecken. Dann den Topf mit einem Deckel abdecken und den Spinat für ein paar Minuten kochen lassen. Anschliessend den etwas abgekühlten Spinat mit den Händen ausdrücken und so viel Flüssigkeit wie möglich ausdrücken. Den Spinat dann klein schneiden.

Den Backofen auf 350°F / 175°Cvorheizen. Ein wenig Tomatensoβe in die Auflaufform geben. Ich habe eine 9 inch / 22,9 cm Pie-form verwendet. Nur soviel Soβe hinzufügen bis der Boden der Auflaufform mit einer dünnen Schicht Soβe bedeckt ist.

Die Lasagnenudeln nach dem Kochen abtropfen lassen und die trockenen Nudeln auf Wachspapier (oder ähnliches) legen.

Den Spinat mit dem Ricotta, Parmesan und den 84 g Mozzarella in einer Schüssel vermengen. Mit Salz und Pfeffer würzen. Den Käsemix auf den Nudeln gleichmäβig verteilen. Die Lasagnenudeln dann vorsichtig aufrollen und mit der Naht nach unten in die Auflaufform legen.

Die restliche Tomatensoβe  über die Lasagnerollen geben. Aluminiumfolie über die Auflaufform legen und für ca. 40 Minuten backen. Während der letzten 10 Minuten die Folie entfernen and den restlichen Mozzarellakäse über die Lasagnerollen streuen.

Guten Appetit!!!


Source:  slightly adapted from Dainty Chef


10 Responses to “Spinach-Ricotta Lasagna Roll-Ups”

  1. Erin @ Texanerin Baking
    July 25th, 2012 @ 14:04

    8 cups of spinach?! Just kidding. :)

    At least it makes it very pretty! I love these pictures and I love me some lasagna. I’ve seen these around but keep forgetting to try them for myself. They look so impressive, too!

  2. BalticMaid
    July 30th, 2012 @ 12:47

    @ Erin: Yes, 8… :-D There is barely anything left once it’s cooked and all the liquiid sqeezed out even you might be able to handle it… :-P
    Thanks!!! These individual ones are really fun and fancy. I bet you’d love them.

  3. Russell at Chasing Delicious
    September 7th, 2012 @ 17:54

    Yum! I love lasagna and this recipe sounds fantastic.

  4. BalticMaid
    September 10th, 2012 @ 16:54

    Thanks, Russell!!!

  5. Amy {Elegant Impressions}
    September 12th, 2012 @ 18:11

    Wow, what a beautiful recipe! I’d love to feature it in my magazine! Send me an email if you’re interested!

  6. BalticMaid
    September 15th, 2012 @ 12:20

    @ Amy: Thank you. I’ll send you an email soon.

  7. Vicki Butler-Hagen
    September 16th, 2012 @ 16:50

    These so look so healthy and delicious. Plus, I love the pretty presentation – I am going to make this recipe ASAP! Thanks so much :-)

  8. BalticMaid
    September 17th, 2012 @ 00:03

    @ Vicky: Ohh, thank you so much! I really hope you’ll like it.

  9. Amy {Elegant Impressions}
    September 19th, 2012 @ 20:00

    Great! Awaiting your email!

  10. Lynn
    December 18th, 2012 @ 18:35

    I thank you for this recipe. I have made this and also substituted the lasagne for minute steak/sizzle steak and eggplant/aubergine slices and had compliments all round.

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