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+ servings

Caprese Lasagna Roll Ups

This recipe can be assembled ahead of time and refrigerated for a day before baking. Because of the fresh tomatoes and spinach, this dish tastes best out of the oven. Leftovers still taste great, but is superb the first day.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Servings: 5 servings
Author: Good Dinner Mom


  • 10 whole wheat lasagna noodles uncooked
  • 4 cups shredded fresh mozzarella cheese, divided
  • 1 1/2 cup ricotta cheese
  • 1 large egg
  • 1/2 cup shredded fresh Parmesan cheese plus more during assembly and garnish
  • 1 tablespoon fresh parsley snipped
  • Fresh ground black pepper to taste
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 3-4 medium Roma tomatoes thinly sliced
  • Fesh spinach leaves about 1 cup
  • 1/4 cup chopped fresh basil plus more for garnish
  • 3 cups marinara sauce use homemade or your favorite fresh jarred variety. You can use more if you like your lasagna very saucy. The amount listed here is a guide.


  • Preheat oven to 350F degrees.
  • While oven is heating, cook lasagna noodles according to package directions. Drain pasta and line noodles in a single layer on a large sheet of parchment paper.
  • In a large mixing bowl, whisk together 2 cups of the mozzarella, the ricotta cheese and egg until well blended. Stir in 1/2 cup Parmesan cheese and the fresh parsley. Season with black pepper and crushed red pepper.
  • Spread a thin layer of the cheese mixture over each lasagna noodle, covering it almost completely from one end to the other.
  • Place a single layer of the spinach leaves on top of cheese mixture.
  • Lay about 4 thin tomato slices over the cheese mixture and then sprinkle extra Parmesan and fresh basil over top. Snugly roll lasagna noodles to opposite end.
  • Spread a thin layer of marinara sauce in the bottom of a 9x13” baking dish. Place lasagna rolls seam side down in dish and top each roll with marinara sauce until the noodles are all covered with sauce. Sprinkle remaining 2 cups shredded Mozzarella on top (More if you really want the roll ups super cheesy).
  • Cover roll ups with aluminum foil and bake for 20 minutes. Remove foil, bake additional 10 minutes or until cheese starts to bubble and turn golden at the edges.
  • Remove from oven and garnish with more fresh basil and Parmesan cheese.
  • Store leftovers covered in refrigerator for up to 3 days.