Crockpot Spinach Lasagna Rolls are a comforting, hearty, and easy twist on classic lasagna. Instead of layering noodles in a traditional pan, individual pasta sheets are rolled with a creamy ricotta and spinach filling, then slowly cooked in a flavorful tomato sauce in the crockpot. This method allows the flavors to meld beautifully while keeping the rolls tender and perfectly cooked.

Why I Love This Recipe

I love this recipe because it combines convenience with rich, comforting flavors. The spinach and ricotta filling is creamy and light, balanced by robust tomato sauce, and the slow cooking ensures tender noodles and melted cheese throughout. It’s a hands-off way to enjoy homemade lasagna with minimal cleanup.

Why It’s a Must-Try Dish

• One-pot convenience: Minimal cleanup with a crockpot.
• Family-friendly: Packed with cheese, spinach, and savory tomato sauce.
• Meal prep friendly: Can be made ahead of time and cooked later.
• Deliciously comforting: Melty, cheesy, and full of flavor.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 3–4 hours on low or 2–3 hours on high
• Total Time: 3.5–4.5 hours
• Servings: 6
• Calories: Approximately 380 kcal per serving
• Course: Main course
• Cuisine: Italian / Comfort food

Ingredients

For the Spinach Filling:

• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp dried Italian herbs (or a mix of oregano and basil)

For the Rolls:

• 8–10 lasagna noodles, cooked al dente and drained
• 2 cups shredded mozzarella cheese

For the Sauce:

• 3 cups marinara or tomato pasta sauce (homemade or store-bought)
• 1 tsp olive oil
• ½ tsp red pepper flakes (optional for a slight kick)

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Prepare the Spinach Filling

1. In a medium bowl, mix ricotta, Parmesan, spinach, garlic powder, salt, pepper, and Italian herbs until well combined.

Step 2: Cook the Lasagna Noodles

1. Cook noodles according to package instructions until al dente.
2. Drain and lay flat on a clean surface or parchment paper to prevent sticking.

Step 3: Assemble the Rolls

1. Spread a generous layer of the spinach-ricotta filling onto each noodle.
2. Sprinkle a small amount of mozzarella over the filling.
3. Roll the noodles tightly from one end to the other.

Step 4: Prepare the Crockpot

1. Grease the bottom of the crockpot with olive oil.
2. Spread a thin layer of marinara sauce on the bottom.
3. Place the lasagna rolls seam-side down in the crockpot, side by side.
4. Pour remaining sauce over the top of the rolls.
5. Sprinkle remaining mozzarella cheese over the sauce.

Step 5: Cook the Lasagna Rolls

1. Cover and cook on low for 3–4 hours or on high for 2–3 hours.
2. The cheese should be melted, and the rolls should be tender.

How to Serve

• Serve hot directly from the crockpot for a rustic presentation.
• Pair with garlic bread or a crisp green salad.
• Garnish with fresh basil or parsley for color and freshness.

Recipe Tips

• Prevent sticking: Grease noodles lightly or layer parchment paper between cooked noodles.
• Filling consistency: If ricotta is too runny, drain excess liquid before mixing with spinach.
• Cheese options: Mix mozzarella with provolone for extra flavor.
• Make-ahead: Assemble rolls in advance and store in the fridge for up to 24 hours before cooking.

Variations

1. Meat Option: Add cooked ground beef, sausage, or turkey to the filling for a protein boost.
2. Vegetable Boost: Add finely chopped mushrooms, zucchini, or bell peppers to the filling.
3. White Sauce Version: Use Alfredo or béchamel sauce instead of tomato sauce for a creamy twist.
4. Spicy Version: Add red pepper flakes or chopped jalapeños to the filling or sauce.
5. Gluten-Free: Use gluten-free lasagna noodles.

Freezing and Storage

• Storage: Refrigerate cooked lasagna rolls in an airtight container for up to 3 days.
• Freezing: Assemble uncooked rolls, place in a freezer-safe container, cover with sauce, and freeze for up to 2 months.
• Cooking from frozen: Cook on low for 4–5 hours until heated through.

Special Equipment Needed

• Crockpot / slow cooker
• Medium mixing bowl
• Pot for cooking noodles
• Spoon or spatula
• Measuring cups and spoons

FAQs

Q1: Can I use frozen spinach?

• Yes, thaw and squeeze out excess liquid before mixing with ricotta.

Q2: Can I make this vegetarian?

• Yes, it’s already vegetarian. Add mushrooms or zucchini for extra flavor.

Q3: Can I make this ahead of time?

• Absolutely, assemble rolls and store in the fridge up to 24 hours before cooking.

Q4: Can I cook this in the oven instead of a crockpot?

• Yes, bake in a greased baking dish at 375°F (190°C) for 30–35 minutes, covered, until hot and bubbly.

Q5: Can I freeze after cooking?

• It’s best to freeze before cooking, as cheese texture may change after reheating.

Conclusion

Crockpot Spinach Lasagna Rolls are a comforting, cheesy, and flavorful twist on traditional lasagna. With minimal effort, the slow cooker delivers tender pasta, creamy ricotta-spinach filling, and perfectly melded flavors in a saucy, cheesy dish. Ideal for weeknight dinners, meal prep, or entertaining, these lasagna rolls offer both convenience and indulgence, making them a must-try for any home cook.