Crockpot Spinach Ricotta Lasagna Roll-Ups: Easy Portion Serving Tips, FAQ & printable recipe

Tips for success

For the best texture, choose lasagna noodles that are not too thick; traditional noodles work well, but oven-ready noodles can be used without pre-cooking if they are soaked in hot water for a few minutes.

However, the par-softened method in this recipe gives the most reliable results. When rolling, keep the filling about 1/2 inch from the edges to prevent it from spilling out during cooking. Use a light touch when placing the rolls in the slow cooker to avoid crushing them.

To make the dish even more flavorful, layer extra herbs like oregano or basil into the marinara sauce. If you like a bit of heat, add red pepper flakes to the ricotta filling.

For a golden, crispy top, you can switch the slow cooker to HIGH for the last 5 minutes after the mozzarella melts, but watch carefully to prevent burning. Let the dish rest for 5 minutes after cooking before serving; this allows the cheese to set slightly and makes the roll-ups easier to lift.

Variations

• Meatless Marinara: Swap the meat marinara for a vegetarian marinara sauce. Add sautéed mushrooms or lentils to the sauce for extra heartiness and umami. The roll-ups remain satisfying and full of flavor.
• Chicken and Pesto: Replace the spinach with 1 cup of cooked, shredded chicken and stir 1/4 cup of pesto into the ricotta filling. Use a plain marinara or a creamy alfredo sauce for a different twist.
• Spicy Sausage Roll-Ups: Use a spicy Italian sausage marinara and add 1/2 teaspoon of red pepper flakes to the ricotta filling. Top with extra provolone or pepper jack cheese for a kick.
• Gluten-Free Option: Use gluten-free lasagna noodles and ensure the marinara sauce is gluten-free. Skip the egg in the filling or use a gluten-free egg substitute to keep the dish gluten-free.

Storage and make-ahead

Fridge

Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days.

Freezer

Assembled but uncooked roll-ups can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking, and add 30 minutes to the cooking time.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or place in a 350°F (175°C) oven for 10-15 minutes. Add a little marinara to prevent dryness.

Leftover roll-ups can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10 to 15 minutes. The sauce will thicken as it cools; add a splash of water or marinara when reheating to restore a saucy consistency.

The roll-ups can be assembled up to 24 hours in advance. Prepare the filling and roll the noodles, then arrange them in the slow cooker with the sauce. Cover and refrigerate until ready to cook. When ready, add 30 minutes to the cooking time since the slow cooker starts cold.

Alternatively, freeze the assembled but uncooked roll-ups in the slow cooker insert (if freezer-safe) or in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before cooking.

Serving ideas

Serve the lasagna roll-ups hot, with extra marinara on the side if desired. A sprinkle of fresh basil adds color and a fragrant note. Pair with a simple green salad dressed with lemon vinaigrette and crusty garlic bread to soak up any extra sauce. For a complete Italian-inspired meal, offer a glass of Chianti or a sparkling water with lemon.

These roll-ups are portion-perfect, so they're ideal for serving at parties or family dinners. Arrange them on a platter with the cheese pull visible, and let guests help themselves using tongs.

The leftovers are just as delicious cold, making them a great option for lunch the next day. If you're hosting, you can keep the slow cooker on WARM for up to an hour after cooking, so guests can serve themselves at their leisure.

Frequently asked questions

Recipe card

Crockpot Spinach Ricotta Lasagna Roll-Ups: Easy Portion Serving

Prep 20 minCook 3 h 20 minTotal 3 h 40 minServes 5

Ingredients

• 2 cups meat marinara sauce
• 10 par-softened lasagna noodles
• 2 cups whole-milk ricotta cheese
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups meat marinara sauce
• 2 cups shredded whole-milk mozzarella cheese
• Fresh basil leaves, for serving

Instructions

1. Cook the lasagna noodles in a large pot of salted boiling water until just pliable but still firm, about 6 minutes. Drain and lay them flat on a baking sheet in a single layer to cool. In a mixing bowl, combine the ricotta, squeezed-dry spinach, Parmesan, beaten egg, salt, and pepper. Stir until thoroughly blended.
2. Spread 2 cups of meat marinara sauce evenly across the bottom of the slow cooker. The sauce should completely cover the ceramic insert to prevent sticking.
3. Place a cooled noodle on a clean work surface. Spread about 2 tablespoons of the ricotta-spinach filling evenly over the noodle, leaving a 1/2-inch border at the edges. Roll the noodle up tightly from one short end to form a spiral. Repeat with the remaining noodles and filling.
4. Stand each roll-up upright in the prepared slow cooker, packing them snugly in a honeycomb pattern. They should touch each other to help them stay upright during cooking.
5. Pour the remaining 2 cups of meat marinara sauce over the roll-ups, making sure to coat the tops and let the sauce seep down between the rolls.
6. Cover the slow cooker and cook on LOW for 3 hours. The sauce will bubble gently and the noodles will absorb the liquid, becoming tender.
7. After 3 hours, sprinkle the shredded mozzarella evenly over the top of the lasagna roll-ups. Cover and cook for another 20 minutes, until the cheese is melted and bubbly.
8. Using tongs, carefully lift two roll-ups onto a plate, letting the cheese stretch. Scatter fresh basil leaves over the top and serve hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.