Lasagna rolls stuffed with ricotta and spinach and topped with mozzarella and parmesan baked until golden brown. Bake them directly in oven-safe meal prep containers for an easy meal prep! Get the full recipe below. Happy Eating! 

-Chef Julie

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5 from 3 votes

Lasagna Rolls stuffed with Spinach & Ricotta

Lasagna pasta stuffed with Spinach & Ricotta and baked with mozzerella and parmesan
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Diet: Kosher
Keyword: baked, lasanga, meal prep, mozzarella, ricotta, rolls
Servings: 4 servings
Calories: 177kcal

Special Equipment

  • 1 medium - large pot
  • 1 colander or strainer
  • Cutting board/ chef’s knife
  • Large Baking dish or oven-safe individual meal prep containers


  • 1 package Lasagna noodles (about 8-10 each)
  • 1 16-ounce Ricotta cheese
  • ½-1 Cup Mozzarella cheese shredded
  • ½ Cup Parmesan cheese shredded
  • 2-3 Cups Fresh Spinach roughly chopped
  • 1 Tbsp. Dried Italian herbs or oregano
  • 1-1.5 Cups Marinara or tomato sauce
  • 2-3 Tbsp. Olive oil
  • To Taste Salt & Pepper
  • Fresh basil leaves or oregano to garnish As needed


  • Preheat the oven to 400 degrees.
  • In a large pot, bring water to a boil. Add pasta and cook until al dente “to the bite”, approximately 15 minutes.
  • While the pasta is cooking, prepare the filling: In a mixing bowl, Add the ricotta, ½ cup mozzarella, spinach, herbs, 1 Tablespoon olive oil, salt and pepper. Mix well until combined.
  • When the pasta is finished cooking, strain it and immediately rinse with cold water to stop the cooking. Add about 1 Tablespoon of oil and gently toss.
  • Transfer the lasagna noodles to a pan and lay, then flat so they don’t break or curl.
  • Line up a few on a sheet pan or cutting board with some space between each one.
  • Using a large spoon, place about 2-3 Tablespoons or so of the ricotta mixture on the end of each one. Gently spread it on the length of the noodle using the back of the spoon.
  • Roll up each of the lasagna noodles and transfer to a sheet pan or oven-safe meal prep containers.
  • Repeat steps 6-8 until all the filling is used up.
  • Spoon the marinara sauce evenly over the top of the shells. Top with mozzarella and parmesan cheese.
  • Bake until lightly golden brown on top, about 18-20 minutes or so. 
  • Enjoy hot right away or cool down and pack for meal prep!
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-Add some red chili pepper flakes to make it spicy 
-Make this gluten-free by substituting Gluten-free lasagna noodles 
-For meal prep: Bake in oven-safe glass meal prep containers. Reheat directly in the containers.


Calories: 177kcal