Real Recipes From Real Home Cooks ®

spinach artichoke lasagna rolls

★★★★★ 2
a recipe by
Melody Perkins
Altus, OK

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

Blue Ribbon Recipe

OK ... let's start with the cheese mixture in these lasagna rolls. It includes some of our favorite types of cheese - mozzarella, Provolone, Romano, Asiago, and Parmesan. Once combined and baked, they are nice and gooey. Then there is the spinach, artichokes, and browned Italian sausage. This can be made as a traditional lasagna, but rolling the noodles up is a fun way to serve lasagna. We think this will be a big hit around your dinner table.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 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
    "Fresh Express (brand)" 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)
  • 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

  • 1
    Cook lasagna noodles. When done, lay them flat on a sheet to prevent them from sticking together while preparing.
  • 2
    While the noodles are cooking, brown the sausage. Drain then set aside.
  • 3
    Add garlic and spinach in a pot, frying pan, or whatever you have available to go on the stove and hold all the spinach. Cover with a lid and cook on low until they begin to wilt.
  • 4
    Slice or chop artichokes and add them to the just wilting spinach. Cook until hot. Stir in drained Italian sausage. Do not overcook. The fresh spinach will become mushy and yucky!
  • 5
    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.
  • 6
    Pour some Alfredo sauce on the bottom of your baking pan. Just enough to cover it.
  • 7
    Take one noodle at a time and spread the cheese mixture on the noodle. Then sprinkle the sausage, spinach, and artichoke mixture on the cheese.
  • 8
    Roll the noodle, and place them in your baking dish. (This can also be set up in traditional lasagna fashion. I personally prefer this method, because it provides more density of noodles in one serving.)
  • 9
    After your baking dish is full, pour Alfredo sauce over the top. Be sure all the noodles are well-covered.
  • 10
    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!