These Spinach Lasagna Rolls are a delicious and easy homemade recipe!
I’m on a mission to shake up our family’s menu so we’re not on a constant repeat.
I know a lot of families primarily eat beef and chicken. We eat a lot of sea food and I include pork too.
I’m changing it up today with these delicious spinach lasagna roll ups.
If you read much here, you know I’m big on desserts (birthday cake, cupcakes and cookies especially).
We regularly eat vegetables and fresh fruit, although I don’t talk about that as much.
Mike and I are more adventuresome eaters than Sam, but I’m pleased that he is adding more to his “will eat” list finally.
I think we can all agree that these spinach and cheese lasagna rolls should be a more regular thing in our dinner rotation.
Have you ever used ground pork Italian sausage? It’s really flavorful.
I especially like the extra zing it gives to my dishes.
I also like that you just unwrap the meat and toss it in the pan for browning—like you do with ground beef or turkey.
You don’t have to touch the raw meat with your hands. That’s always a bonus to me!
Ground Sausage is a great way to add diversity to family meals.
This easy spinach lasagna rolls recipe has become a favorite in our house and it’s also a good one to share with company.
The Italian sausage adds a delicious nuance to the dish.
This healthy recipe is also very versatile.
You can make it with sausage like I’m showing you today or with chicken or pork or hamburger.
You can make it vegetarian and pack it with fresh veggies and cheese: butternut squash is a favorite choice for me.
Ingredients for Spinach Lasagna Rolls
You only need six ingredients to create the magic.
We’re using 1.5 pounds Johnsonville Italian Sausage, cream cheese, mozzarella cheese, fresh spinach, lasagna noodles and a jar of pasta sauce.
I’ve added ricotta cheese to these as well before. The more cheese the better in my world!
How to Make Spinach Lasagna Rolls
Preheat oven to 350 degrees.
In a skillet over medium heat, cook sausage until browned. Drain fat. Add fresh (or frozen) spinach and cook until spinach has wilted.
Turn heat off and add cream cheese and stir until cream cheese has completely melted. Stir in mozzarella.
How to Cook Lasagna Noodles for Lasagna Rolls
It’s so easy! Just bring water to a boil and add the lasagna noodles. Cook until al dente and drain.
On each lasagna noodle, spread a layer of sausage mixture and roll up.
Place in a 9×13 pan. Repeat until all noodles have been filled and rolled.
Pour sauce over noodles and sprinkle with Parmesan. Bake for 20-25 minutes.
What to Serve with Spinach Lasagna
With all pasta dishes, I love a crisp, fresh salad and a warm crusty loaf of bread. It’s the perfect compliment to this meal as well!
Your gang will enjoy these spinach lasagna rolls as much as our family does without a doubt!
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Spinach Lasagna Rolls
- 1.5 pounds Johnsonville Italian Sausage
- 8 ounces reduced fat cream cheese
- 1 cup mozzarella
- 3 handfuls of fresh spinach or one frozen package, thawed and drained
- 10 lasagna noodles
- 1 jar pasta sauce
- In a skillet over medium heat, cook sausage until browned. Drain fat. Add fresh (or frozen) spinach and cook until spinach has wilted.
- Bring water to a boil and add lasagna noodles. Cook until al dente and drain.
- Turn heat off and add cream cheese and stir until cream cheese has completely melted. Stir in mozzarella.
- Preheat oven to 350. On each lasagna noodle, spread a layer of sausage mixture and roll up. Place in a 9×13 pan. Repeat until all noodles have been filled and rolled. Pour sauce over noodles and sprinkle with Parmesan. Bake at 350 for 20-25 minutes.