Easy Spinach Lasagna Rolls

We love to make our own marinara (or really any pasta sauce) whenever possible. But it's not totally necessary for this recipe. Feel free to skip and use a big store-bought jar instead!

Also try our other recipes > Vegan Lasagna

INGREDIENTS

For The Marinara (Optional)

• 1 tbsp. extra-virgin olive oil
• 1/2 onion, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 1 (28-oz.) can crushed tomatoes
• 1/4 c. thinly sliced basil

For The Roll-Ups

• Cooking spray
• 12 lasagna noodles
• 1 (16-oz.) container ricotta
• 1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped
• 1/2 c. freshly grated Parmesan, plus more for garnish
• 1 large egg
• 2 tbsp. thinly sliced basil, plus more for garnish
• 1 tsp. lemon zest (optional)
• Kosher salt
• Freshly ground black pepper
• 3 1/2 c. marinara sauce
• 1 c. shredded mozzarella 

INSTRUCTIONS

Make Marinara

1. In a large deep skillet (or medium saucepan) over medium heat, heat oil. Add onion and season with salt and pepper. Cook until onion is soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in tomato paste and cook until darkened slightly, 1 minute, then add crushed tomatoes. Add a splash of water to your tomato can and swirl it. Add to skillet. 
2. Bring mixture to a simmer and cook 10 minutes. Season with salt and pepper and stir in basil.

Make Roll-Ups

1. Preheat oven to 350° and grease a large baking sheet with cooking spray. In a large pot of boiling salted water, cook lasagna noodles according to package directions until al dente. Drain then place cooked noodles on prepared baking sheet. 
2. In a large bowl, mix ricotta, spinach, ½ cup Parmesan, egg, basil, and lemon zest until combined. Season with salt and pepper. 
3. Spoon a thin layer of marinara onto bottom of a large baking dish. Spread ricotta mixture onto each noodle and spoon a thin layer of marinara on top, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining marinara. Sprinkle mozzarella on top.
4. Bake until cheese is melty and roll-ups are warmed through, about 20 minutes. 
5. Garnish with Parmesan and basil before serving.