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spinach artichoke lasagna rolls

(2 ratings)
Blue Ribbon Recipe by
Melody Perkins
Altus, OK

One of the best lasagnas I've ever had! My family loved it.

Blue Ribbon Recipe

This can be made as a traditional lasagna, but rolling the noodles up is a fun way to serve these spinach artichoke lasagna rolls. The cheese mixture includes a combination of mozzarella, Provolone, Romano, Asiago, and Parmesan. Once combined and baked, they are nice and gooey. Then, there are the layers of spinach, artichokes, and browned Italian sausage. If there's extra filling, fill a few more noodles and bake them in another pan. We think these lasagna rolls will be a big hit around your dinner table.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 to 12
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For spinach artichoke lasagna rolls

  • 1 pkg
    lasagna noodles, cooked
  • 1 lb
    ground Italian sausage (can be omitted for vegetarian)
  • 2 bag
    baby spinach (about 8 cups fresh)
  • 2 c
    artichoke hearts, frozen or canned
  • 1 c
    mozzarella cheese, shredded
  • 1 c
    Provolone cheese, shredded
  • 1 c
    Romano cheese, grated
  • 1 c
    Asiago cheese, grated
  • 1 c
    Parmesan cheese
  • 24 oz
    cottage cheese, small curd
  • 15 oz
    ricotta cheese
  • 1 jar
    Alfredo sauce or homemade (15 oz)
  • 5 clove
    fresh garlic, minced (or more depending on your taste)
  • 2 tsp
    garlic powder
  • 2 tsp
    chopped fresh parsley
  • salt, to taste
  • 13x9
    glass baking pan

How To Make spinach artichoke lasagna rolls

  • Browning sausage.
    Cook lasagna noodles. When done, lay them flat on a sheet to prevent them from sticking together while preparing. While the noodles are cooking, brown the sausage. Drain then set aside.
  • Wilting spinach with garlic.
    Add garlic and spinach to a pot or frying pan. Cover with a lid and cook on low until they begin to wilt.
  • Artichokes and sausage added to the spinach.
    Slice or chop artichokes. Add them to the wilting spinach. Cook until hot. Stir in drained Italian sausage. Do not overcook. The fresh spinach will become mushy and yucky!
  • The variety of cheese added to a bowl.
    Mix all the shredded cheese in a bowl. (NOTE: I commonly use Sargento Chef Blends Shredded 6 Cheese Italian which has Mozzarella, Provolone, Parmesan, Fontina, Romano, and aged Asiago; 3 two-cup bags.) Remove about 1 cup for topping. Mix all the other cheeses, garlic powder, and parsley in the bowl with the shredded cheese. If you do not use cottage cheese, use more ricotta.
  • Alfredo sauce poured into a baking dish.
    Pour some Alfredo sauce on the bottom of your baking pan. Just enough to cover it.
  • Layer of cheese and sausage filling on a cooked noodle.
    Take one noodle and spread the cheese mixture on the noodle. Then sprinkle the sausage, spinach, and artichoke mixture on the cheese.
  • Rolled noodles placed in a baking dish.
    Roll the noodle and place them in your baking dish. This can also be set up in traditional lasagna fashion. I prefer this method because it provides more density of noodles in one serving.
  • Alfredo sauce poured over the rolled noodles.
    After your baking dish is full, pour the Alfredo sauce over the top. Be sure all the noodles are well-covered.
  • Cheese sprinkled on top of the rolls and baking in the oven.
    Sprinkle the saved shredded cheese on the top. Bake at 400 degrees for about 20 mins or until the cheese is bubbly. We like the cheese golden brown. Enjoy!

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