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Crockpot Spinach Lasagna Rolls

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Prepare the Spinach Filling : In a medium bowl, mix ricotta, Parmesan, spinach, garlic powder, salt, pepper, and Italian herbs until well combined.
  • Step 2: Cook the Lasagna Noodles : Cook noodles according to package instructions until al dente. Drain and lay flat on a clean surface or parchment paper to prevent sticking.
  • Step 3: Assemble the Rolls : Spread a generous layer of the spinach-ricotta filling onto each noodle. Sprinkle a small amount of mozzarella over the filling. Roll the noodles tightly from one end to the other.
  • Step 4: Prepare the Crockpot : Grease the bottom of the crockpot with olive oil. Spread a thin layer of marinara sauce on the bottom. Place the lasagna rolls seam-side down in the crockpot, side by side. Pour remaining sauce over the top of the rolls. Sprinkle remaining mozzarella cheese over the sauce.
  • Step 5: Cook the Lasagna Rolls : Cover and cook on low for 3–4 hours or on high for 2–3 hours. The cheese should be melted, and the rolls should be tender.