Spinach Lasagna Rolls

Spinach Lasagna Rolls


"Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling."

Ingredients 50 m {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
  2. Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.
  3. Bake 30 min. or until heated through.
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  • Kraft Kitchens Tips
  • Substitute
  • Save 30 calories, 3 grams of fat and 3 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
  • Special Extra
  • Stir chopped fresh basil and/or sliced mushrooms into sauce before using as directed.
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Reviews 46

  1. 61 Ratings


So tasty! I liked that this was a lasagna recipe that didn't include ricotta (not my favourite kind of cheese). There are few enough ingredients here that most people people will have these all on hand. I didn't change a thing with the recipe and hubby loved it. No, he raved about it. This is now one of our favourites! Just a quick update -- This is the 4th time I've made this dish, but I found a time-saver that really works great. Instead of using dry lasagna noodles and having to boil them, I bought oven-ready noodles (which are fresh noodles) and this cut down on the time needed to cook everything. I just rolled the filling into the noodles and popped it all into the oven. Excellent! Turned out better, too! --- Another update (July 30 '10): Made this meal ahead of time and froze the lasagna rolls - it turned out excellent. I made the rolls as per my instructions above and froze them (without the sauce). When almost ready to use, I defrosted them in the fridge for a day and put them in a greased pan, poured the sauce over them and cooked for an hour at 350 degrees. Perfect. Will make these in batches and freeze for later use. Thanks again Philadelphia!!!


Very delicious and easily modified. I love adding mushrooms, red peppers, italian seasonings and basil to the mix to give it a little more flavor (and vegetables). Adding meat to the sauce also works great because it adds more protein and makes it more filling....


I have been making a very similar recipe for years. The only difference is I add 1 egg to mine (which I think makes the filling a little more firm and less runny.) I also make it into one big roll. I have always gotten rave reviews on mine but was looking for a way to make individual servings to bring to my work Christmas party. This recipe totally fits the bill! Thanks so much for submitting a recipe that is EXACTLY what I'm looking for!