Spinach and goat cheese lasagna rolls offer a fresh and creamy twist on a classic comfort dish. Tender lasagna noodles wrap around a flavorful filling of sautéed spinach, tangy goat cheese, and ricotta, creating individual rolls that bake into a bubbly, golden casserole.
The filling balances the earthiness of spinach with the bright creaminess of goat cheese. A simple tomato sauce adds acidity and richness without overpowering the delicate flavors inside.
Rolling the noodles keeps the filling contained, making the dish look elegant and easier to serve. The sauce and cheese melt together to form a luscious blanket over the rolls as they bake, creating a comforting, hearty meal perfect for family dinners or special occasions.
Why This Lasagna Roll Recipe Works So Well
Lasagna rolls combine all the goodness of traditional lasagna but with less fuss and easier portioning. The filling is creamy and well-seasoned, so every bite tastes fresh and satisfying.
Using goat cheese adds a unique tang that complements the spinach and contrasts with the mellow ricotta. Cooking the spinach before mixing keeps it from releasing too much water, preserving the perfect texture.
Baking the rolls in tomato sauce ensures they stay moist and absorb extra flavor as they cook. Topping with mozzarella creates a golden, melty crust that finishes the dish beautifully.
- Individual portions – Easy to serve and perfect for leftovers
- Balanced flavors – Tangy goat cheese and earthy spinach work together
- Simple prep – Filling comes together quickly, and noodles roll easily
- Less mess – No layered baking, just rolls in one pan
- Family friendly – Mild flavors that appeal to all ages
What You’ll Need to Make It
This recipe uses common ingredients with a gourmet touch thanks to the goat cheese.
Fresh spinach and good-quality cheeses make the biggest difference in flavor.
- Lasagna noodles – Cooked until just pliable for rolling
- Fresh spinach – Sautéed and drained well to avoid sogginess
- Goat cheese – Creamy and tangy, softened for mixing
- Ricotta cheese – Adds creaminess and binds the filling
- Mozzarella cheese – Shredded, for topping and melting
- Parmesan cheese – Grated, to add salty depth
- Egg – Helps hold the filling together
- Garlic – Minced, to flavor the spinach
- Onion – Finely chopped and sautéed for sweetness
- Marinara sauce – Your favorite tomato sauce for baking
- Olive oil – For sautéing
- Salt and pepper – To season filling and sauce
- Fresh basil or parsley – Chopped for garnish
How to Make Spinach and Goat Cheese Lasagna Rolls
Prepare everything before assembling to keep the process smooth and stress-free.
- Cook the noodles – Boil lasagna noodles until just tender. Drain and lay flat on a clean surface to cool.
- Sauté the spinach and aromatics – Heat olive oil in a pan. Cook chopped onion and minced garlic until soft. Add spinach and cook until wilted. Drain any excess liquid and cool.
- Make the filling – In a bowl, combine sautéed spinach mixture, goat cheese, ricotta, egg, Parmesan, salt, and pepper. Mix until creamy and well blended.
- Assemble the rolls – Spread a thin layer of filling on each noodle. Roll up tightly from one end to the other.
- Arrange in baking dish – Spread marinara sauce on the bottom of a baking dish. Place the rolls seam side down in the sauce.
- Top with sauce and cheese – Pour remaining marinara sauce over the rolls. Sprinkle shredded mozzarella evenly on top.
- Bake – Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Garnish and serve – Let cool for a few minutes. Sprinkle with fresh basil or parsley before serving.
What to Serve with Spinach and Goat Cheese Lasagna Rolls
This rich and creamy dish pairs well with light sides that refresh the palate. Choose simple, fresh dishes to balance the cheesy rolls.
| Side Dish | Why It Works |
|---|---|
| Mixed green salad | Crisp and light, balances the richness |
| Garlic bread | Classic pairing perfect for dipping |
| Roasted vegetables | Adds natural sweetness and texture |
| Lemon roasted asparagus | Brightens the meal with citrus notes |
| Simple tomato soup | Echoes flavors and adds warmth |
| Sparkling water | Refreshes the palate between bites |
How to Store and Reheat Leftovers
Store any leftovers properly to keep the texture and flavor fresh. Follow these tips.
- Cool completely – Let the dish cool before covering tightly. Store in the fridge for up to 3 days.
- Reheat in oven – Cover with foil and warm at 350°F for 15 to 20 minutes until heated through.
- Microwave option – Heat single portions in short bursts, stirring occasionally to heat evenly.
- Freeze for longer storage – Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Common Questions About This Recipe
Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess water before mixing.
Is goat cheese necessary?
It adds tang and creaminess but you can substitute cream cheese if preferred.
Can I make this vegan?
Use vegan ricotta and cheese substitutes and a plant-based egg replacer.
Can I prepare this ahead?
Yes. Assemble and refrigerate before baking. Add extra baking time if baking cold.
How do I prevent soggy noodles?
Drain spinach well and avoid over-saucing the rolls before baking.
Spinach and Goat Cheese Lasagna Rolls
Equipment
- Large pot To cook lasagna noodles
- Large Skillet To sauté spinach and aromatics
- Baking Dish To bake the assembled rolls
Ingredients
- 12 ounces lasagna noodles cooked until pliable
- 10 ounces fresh spinach washed and chopped
- 4 ounces goat cheese softened
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan
- 1 egg beaten
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 cups marinara sauce
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup fresh basil or parsley chopped, for garnish
Instructions
- Cook lasagna noodles according to package instructions until just tender. Drain and lay flat on a clean kitchen towel.
- Heat olive oil in a large skillet. Sauté chopped onion and minced garlic until soft and fragrant.
- Add chopped spinach to the skillet and cook until wilted. Drain any excess moisture and let cool slightly.
- In a large bowl, combine the cooked spinach mixture, softened goat cheese, ricotta, beaten egg, Parmesan, salt, and pepper. Mix until smooth.
- Spread about 1/3 cup of the filling evenly over each lasagna noodle. Roll each noodle tightly.
- Spread half of the marinara sauce in a baking dish. Arrange the rolls seam side down in the dish. Pour remaining sauce over the rolls.
- Sprinkle shredded mozzarella over the top. Cover the dish with foil and bake at 375°F for 25 minutes.
- Remove the foil and bake uncovered for another 10 minutes until cheese is bubbly and golden.
- Let the dish rest for 5 minutes. Garnish with fresh basil or parsley before serving.
Notes
- Make sure to squeeze out excess water from spinach to avoid soggy filling.
- Use fresh goat cheese for best texture and flavor.
- Leftovers reheat well in the oven covered with foil.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.