Need an easy weeknight dinner solution? Slow Cooker Lasagna Roll-Ups with spinach, ricotta, mozzarella, and homemade marinara are the answer! This perfect meal that’s proportioned for lunch leftovers.
I’ve yet to meet someone who doesn’t love pasta. It’s the best food by far, and I truly wish that I could eat some form of pasta every single day. These easy slow cooker lasagna roll-ups are one of my favorite go-to pasta recipes for busy weeknights because they are perfectly portioned to enjoy for dinner and then lunch the following day. You can even make the roll-ups ahead of time, then place them in the slow cooker to cook the next day. Yes, meal prep just got so much easier!
These lasagna roll-ups are made with a mixture of spinach, ricotta, and mozzarella, but you can customize the filling with anything you want. I’ve made them with a homemade meat sauce filling (on top of the cheese mixture) as well as a heartier combination of vegetables. The benefit of this simple spinach and cheese filling is it’s not too bulky. The more filling you add to your lasagna roll-ups, the more likely it is that things will leak out during cooking or fall out when you try to serve them.
What Type of Marina Sauce to Use?
Homemade marinara sauce is a must for me (a slow cooker marinara sauce is perfect!), but in a pinch, jarred marinara sauce works just as well. I like to make a big batch of sauce and freeze it in in pre-portioned bags. Store-bought sauce is super convenient, but many brands have a higher sugar content than a good homemade sauce, so I’d rather stick to making my own when I can.
Customize your lasagna roll-ups!
For the spinach filling, I use frozen spinach because it’s already cooked. If using fresh spinach, you’ll want to cook it and let it cool before mixing together your lasagna roll-up filling. Another way to customize this recipe is with the cheese types. Full-fat ricotta cheese is always the most tasty, but a part-skim version will not effect how the recipe cooks. You can also substitute parmesan for my mozzarella suggestion. It’s all about preference! Maybe it’s also about whatever you have in the house at the time!
- 8-9 lasagna noodles
- 2 cups marinara sauce (homemade or store-bought)
- 1 bag (10 oz) frozen spinach, thawed
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella (or parmesan), plus more for topping
- 1 egg
- Salt and pepper, to taste
- Boil a pot of water and cook the lasagna noodles according to package instructions.
- Once cooked, drain the noodles and rinse with cold water. Set aside while you prepare the filling.
- Thaw a bag of spinach and squeeze through a towel or cheesecloth to remove excess moisture.
- In a bowl, mix together the spinach, ricotta, mozzarella, egg, and salt and pepper until well-combined.
- Pour about 1 cup of prepared marinara sauce into the bottom of a large slow cooker.
- Lay out the cooled noodles and generously spread the cheese mixture down the center of each noodle.
- Gently roll up the noodles and place seam side down inside the slow cooker. Repeat with all noodles.
- Pour remaining marinara sauce on top of the noodles until well-covered.
- Cook lasagna roll-ups on low heat for 3-4 hours.
- Turn off the slow cooker, and sprinkle additional mozzarella or parmesan cheese on top. Replace the lid and let sit for 5 minutes until cheese is melted.
- Serve with fresh basil and garlic bread.
Home Chef Tip: Make these lasagna roll-ups in the oven for a quicker meal! Simply follow the same preparation and place the roll-ups in a casserole dish. Cover with foil and bake at 350ºF for about 40 minutes.
We hope you enjoy these Slow Cooker Lasagna Roll-Ups from SoFabFood Home Chef, Holly from Club Crafted. If you love this easy dinner idea, you can find more like it by visiting our Dinner Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!