These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It’s also a great way to get your kids to eat spinach and no one will miss the meat!

Wow, this recipe is from 2010 which seems like forever ago! It needed a photo makeover because they are too good not to look pretty too!

I personally find one to be filling enough for me, I serve this with a crisp green house salad on the side (the House Salad with Love from my first cookbook is my go-to!). My husband can easily eat two or three, so be sure to make enough!

How to freeze lasagna rolls:

These are also freezer-friendly and easy to make ahead for the week for batch cooking. You can freeze them individually or casserole style. A great dish to bring to new Moms!

• Individually frozen – Follow the assembly directions but instead of preparing it in a 9×13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place 1 cup of tomato sauce in the bottom of a 9×13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350F for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
• Casserole-style freezing – Follow the assembly directions completely but do not preheat the oven. Once covered with foil, instead of baking the dish, place it in the freezer to freeze. To serve: Thaw in the refrigerator for 36-48 hours before serving, and follow the baking directions exactly. OR leave frozen and bake dish for 60 minutes (1.5x the originally listed bake time), or until cheese melts.

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Photo credit: Laura A Beautiful Plate