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Rich and creamy Spinach Artichoke Lasagna Roll Ups, made with ricotta, mozzarella and homemade Alfredo sauce, is an impressive vegetarian lasagna recipe that is perfect for Sunday dinner, holidays or cozy family gatherings.

Check out this Lasagna Roll Up recipe below or PIN IT for later!

Originally published August 2009 and updated April 2026

I’ve always had a thing for Sunday Supper. The kind of dinners where the table is full, conversation lingers long after the dinner plates are cleared and second helpings are basically guaranteed. 

A dinner at least one night a week that doesn’t feel rushed and maybe even feels a little bit fancy, at least compared to your typical taco Tuesday.

Growing up, slow Sunday dinners always meant Lemon Pepper Chicken or Porcupine Meatballs. For my husband, it was his Nona’s Sunday Gravy that simmered all day long or his Mom’s famous Linguine and Clams.

Now, Sunday dinners can be anything from firing up the grill to make Grilled Spicy Peach Glazed Chicken Wings or Grilled Honey Balsamic Ribs. 

Or, more hearty comfort foods like Turkey Pot Pie with Cheddar Herb Biscuit Topping or lasagna. 

Of course, there is nothing wrong with a basic meat lasagna, however, these creamy spinach lasagna roll ups with Alfredo sauce is a nice change to a classic.

These Spinach Artichoke Lasagna Roll Ups are packed with nutritious veggies, velvety ricotta cheese, a luscious, creamy homemade Alfredo sauce and a smothering of gooey mozzarella cheese.

It’s rich and cozy, and every bite feels extra comforting.

Even better? It’s completely vegetarian, but still hearty enough that nobody misses the meat.

Whether you’re making dinner for a relaxed Sunday evening, hosting friends, or planning a holiday meal, this spinach lasagna recipe is the kind of dish that makes the whole house feel warm and welcoming.

Helpful Cooking Tips and Information:

Spinach Artichoke Lasagna Roll Ups ingredients and substitutes: 

(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)

• homemade alfredo sauce – Our homemade alfredo sauce (included in the recipe below) is very easy to make using basic pantry ingredients. However, to save time, you could use one (22-ounce) jar of store bought alfredo sauce.
• lasagna noodles – You will need traditional lasagna noodles (not the no boil) kind.
• frozen chopped spinach – Fresh spinach can be substituted. If using fresh spinach, see section below titled “Can I use fresh or frozen spinach?”.
• marinated artichoke hearts – Broccoli or mushrooms would both be an excellent substitute for the artichoke hearts.
• ricotta cheese – 1 (15-ounce) container small curd, full fat cottage cheese can be substituted for the ricotta cheese. Place cottage cheese in a small food processor and blend until creamy. Continue as directed with the recipe.
• mozzarella cheese – We highly recommend using freshly grated mozzarella and parmesan cheese, as opposed to pre-grated cheese, since it melts better.
• parmesan cheese
• large egg

What to serve with Spinach Lasagna Roll Ups:

These Meatless Lasagna Roll Ups are a hearty and satisfying meal that are filled with vegetables. To complete the meal, we recommend serving them with Homemade Garlic Bread and a Copycat Olive Garden Salad.

History of Lasagna: 

Lasagna is one of the oldest pasta dishes in the world, dating back to Ancient Rome.

The name originally meant cooking pot or container, not the pasta itself.

Traditional Italian lasagna from northern Italy often uses bechamel sauce instead of ricotta, making this Alfredo version similar to classic European styles.

Frequently Asked Questions:

Can lasagna roll ups be frozen?

Yes, this Spinach Artichoke Lasagna Roll Up Recipe makes a fantastic freezer meal! 

To make this dinner recipe into a freezer meal, prepare the recipe as directed below using a freezer safe baking dish such as a disposable aluminum foil pan. 

However, instead of baking the prepared lasagna roll ups as directed in the recipe below, thoroughly wrap the pan of lasagna roll ups with aluminum foil and freeze for 3-4 months.

Once ready to cook, thaw lasagna roll ups in the refrigerator for 24 hours before baking in a preheated 350° F oven for 20 – 25 minutes or until the cheese is bubbly and melted and the lasagna is heated through to a temperature of 165° F.

Should I use fresh or frozen spinach?

Both work well. Fresh spinach gives a slightly brighter flavor, while frozen spinach can be convenient. 

If using frozen spinach, cook the spinach according to package directions. Allow spinach to cool and then place spinach in a clean dish towel or several paper towels and squeeze out excess moisture into the sink. 

For fresh spinach, place 2 cups of fresh spinach in a small pot of boiling water. Boil for 5 minutes and then transfer immediately to a bowl of ice water to stop the cooking process. Drain and place spinach in a clean dish towel or several paper towels and squeeze out excess liquid into the sink.  

How do I keep lasagna from being watery?

Fortunately, these lasagna roll ups aren’t usually watery, With that said, make sure to follow these tips:

• drain spinach well
• avoid too much sauce
• allow lasagna roll ups to rest for 5 before serving

If you like this pasta recipe, then you’ll love these other dinner ideas:

• Classic Spaghetti and Meatballs Recipe 
• Cowboy Carbonara 
• Spinach and Broccoli Lasagna Roll Ups

 

Continue to Content

Spinach Artichoke Lasagna Roll Ups

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Spinach Artichoke Lasagna Roll Ups, made with ricotta, mozzarella and homemade Alfredo sauce, is an impressive vegetarian dinner recipe.

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Ingredients

• Homemade Alfredo Sauce:
• 1 (8-ounce) package cream cheese, cubed
• 1 1/4 cup 2% or whole milk
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon each Kosher salt and black pepper
• __
• Spinach Artichoke Lasagna Roll Ups:
• 1 batch prepared homemade alfredo sauce
• 1 (1-pound) box lasagna noodles
• 1 (9-ounce) package frozen chopped spinach
• 1 (7.5-ounce) jar marinated artichoke hearts, drained well and diced
• 1 (15-ounce) container part-skim ricotta cheese
• 1 ½ cups freshly grated part-skim mozzarella cheese, divided
• ½ cup freshly grated parmesan cheese
• 1 large egg
• ½ teaspoon each Kosher salt and black pepper
• Fresh parsley or basil leaves, torn (optional for garnish)

Instructions

1.  Preheat oven to 350° F.
2. To make alfredo sauce:
3. In a medium sized saucepan over medium-low heat, stir together the cream cheese, milk, Parmesan cheese, butter, garlic powder, salt and black pepper.
4. Continue stirring the sauce mixture until everything melts together and a smooth sauce forms. Reduce heat to low, until ready to use, stirring regularly. (Use caution to not let the mixture burn. If it becomes to thick, stirr in additional milk.)
5. To make Spinach Artichoke Lazagna Roll Ups:
6. Bring a large pot of water to a boil. Once boiling, add lasagna noodles and cook according to package directions. Once pasta is cooked, drain and let cool slightly.
7. While pasta is cooking, cook frozen spinach according to package directions.
8. Allow spinach to cool and then place spinach in a clean dish towel or several paper towels and squeeze out excess moisture into the sink. Set aside.
9. In a small bowl, stir together ricotta cheese, ½ cup mozzarella cheese, parmesan cheese, egg, salt, pepper and well-drained spinach and chopped artichoke hearts.
10. In one 9x13-inch baking dish or two 12.75 x 7.75 baking dishes, spread 1 cup of alfredo sauce evenly over the bottom of the dish. If using two baking dishes, use approximately ½ cup of sauce per baking dish. Set aside.
11. To assemble the lasagna roll-ups, lay a cooked lasagna noodle on a flat surface. Using a spoon or small spatula, spread approximately 2 tablespoons of the ricotta mixture evenly across the lasagna noodle. 
12. Starting at one end of the lasagna noodle, gently roll up the noodle.
13. Place the lasagna roll up, seam side down, in the prepared baking dish and repeat until all the lasagna noodles are filled.
14. Pour the remaining alfredo sauce evenly over the tops of the lasagna roll ups. Sprinkle the remaining mozzarella cheese evenly on top of the alfredo topped roll-ups.
15. Bake the lasagna roll ups in a preheated 350° F oven for 20 minutes, or until the cheese is melted and bubbly and lasagna is heated through to a temperature of 165° F.
16. Serve immediately topped with additional parmesan cheese and/or chopped fresh basil and parsley.

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