Spinach Lasagna Roll Ups with Artichokes and Pistachio Parmesan Topping
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These easy and delicious Spinach Lasagna Roll Ups with Artichokes and Pistachio Parmesan Topping are a great spin on a classic vegetarian lasagna you can whip up in about an hour! With a cheesy, veggie loaded filling and a crisp, crunchy pistachio and parmesan topping- these mini lasagnas are always a hit!JUMP TO RECIPE
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Looking for more great pasta dishes?
Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, Red Pepper Cream Sauce, One Pot Sausage Artichoke Pasta Bake, or Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce!
Like the best spinach lasagna you’ve ever had, in personal sized portions!
These super simple, personally portioned Spinach Lasagna Roll Ups with Artichokes and Pistachio Parmesan Topping are a delicious twist on a classic Spinach Lasagna Recipe! With a delicious and flavorful artichoke and spinach filling, a creamy sauce, and a crunchy pistachio topping- these lasagna rolls are always a crowd pleaser!
What goes into the Spinach Lasagna Roll Ups?
These quick and easy lasagna roll ups are very easy o whip up, with some simple ingredients. To make the filling for these mini lasagnas, you will need:
- A box frozen whole leaf or chopped spinach. Be sure to thaw it out in advance. Once thawed, ring it out and drain it well to remove as much excess liquid as possible.
- A couple jars artichoke hearts, drained and roughly chopped.
- Some whole milk ricotta cheese.
- Lott of grated parmesan cheese.
- Fresh mozzarella, or shredded mozzarella.
- Crushed red pepper flakes
- Fresh ground nutmeg. Trust me- it’s SO much better than pre-ground.
- Prepared basil pesto. Use your favorite jarred pesto, or homemade, if you like. I love Aldi and Trader Joe’s for jarred pesto.
- An egg, to bring it all together.
Assembling the lasagna rolls
To make the rolls, you’ll start by boiling some lasagna noodles/sheets. Oven-safe will not work for this recipe, so go or the classic noodles. Cook the noodles to al dente, Then drain and set aside. For best results, once they are cool enough to handle- I like to lay them flat prior to rolling. This not only lets them cool easily, it also helps prevent sticking.
While the noodles cool, make the sauce and the filling. This way, everything is ready at the same time, which makes for quick and easy assembly.
When your noodles are cooked and your filling is ready, add about 1/4 cup to the center of each cooked and cooled lasagna sheet, and roll up. Continue until all filling is used. You should have about 16 rolls. Once the roll are done- layer them into a baking dish over about a cup of the finished sauce. You can opt to lay them in flat, or stand them up for a prettier presentation.
Could I omit the pistachio crumble topping?
While the Pistachio Parmesan Topping really helps set this recipe apart, the dish is just as delicious without it. If you’ve got a guest who has a nut allergy, or simply don’t have or don’t want to add the nuts, you have a few options. You can just top the dish with sauce and mozzarella, or, you can simply omit the nuts from the topping. A third option would be to sub in Panko breadcrumbs for the nuts.
Making the topping for the Lasagna Roll Ups
The Pistachio Parmesan Topping is super simple make! To make the topping for these little lasagnas, you will need:
- Grated parmesan cheese.
- A bit of lemon zest.
- Some shelled pistachios. You can finely chop them, or run them through your food processor until they are coarsely ground.
- A bit of olive oil, to moisten everything and aid in even browning.
All you need to do is chop the nuts, add everything to a bowl, and toss it to coat. That’s it!
Could I lay the Spinach Lasagna Roll Ups flat instead?
I love the look of standing the lasagna rolls up, buy you can lay them flat in the dish as well. Do whatever works for you. When you stand the lasagna roll ups up, they suck up more sauce inside, and remain a bit drier outside. If you lay them flat, they have an even coating across the whole noodle. Set them up however you prefer!
I love serving these Spinach Lasagna Roll Ups with a simple garden salad and some crusty bread. They also pair well with a Caesar salad, and are a great accompaniment to a large family meal with a protein like smoked ham or roast pork.
Spinach Lasagna Roll Ups with Artichokes and Pistachio Parmesan Topping
- 9×13 or larger ceramic baking dish or lasagna pan
- aluminum foil
- cooking spray
- 1 lb lasagna noodles, boiled and drained (NOT oven ready)
- 1 10 oz box frozen whole leaf or chopped spinach, thawed and rung out to remove excess liquid
- 2 3.4 oz jars artichoke hearts, drained and roughly chopped
- 1 16 oz container whole milk ricotta cheese
- 1 1/2 cups grated parmesan cheese
- 2.5 8 oz balls fresh mozzarella, torn into small pieces (reserve 4 oz for topping)•
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/8 tsp fresh ground nutmeg
- 1/2 bsp prepared basil pesto
- 1 large egg
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- salt and pepper, to taste
- 1/8 tsp grated fresh nutmeg
- 1/2 tsp lemon zest
- 12 cup grated parmesan cheese
- 1 tbsp prepared basil pesto
- 2 cups milk
Pistachio Parmesan Topping
- 1 cup grated parmesan cheese
- 1 tsp lemon zest
- 1/2 cup finely chopped or processed pistachios
- 1 tbsp olive oil
- Prep 1. Boil pasta to package directions for al dente, drain and lay in a flat, even layer on a sheet pan so they don’t. stick. 2. Se aside to cool while you make the filling. Makes 16 lasagna noodles (will have a bit of extra noodles). 3. Spray a lasagna pan with cooking spray, and preheat the oven to 375 degrees.Mix the Filling 1. Ring out the frozen spinach well to remove any excess liquid, and add to a large mixing bowl. 2. Add the drained artichoke hearts, cheeses, pesto, egg and spices to the bowl, and mix until well combined.Make the Sauce 1. In a small saucepan, melt butter over medium heat. 2. Once butter is melted, add flour and stir until well combined with butter. 3. Slowly stir in the milk, and stir until well combined. 4. Add the lemon zest, nutmeg, pesto, salt and pepper, and cook- stirring occasionally until thickened; about 6-8 minutes. 5. Turn off the heat and add the parmesan cheese. Stir to combine. Prepping the Rolls 1. Ladle about 1 cup of the sauce into the bottom of the greased baking dish, and spread into a thin layer. 2. Add about 1/4 cup of filling to the center of each lasagna sheet, and roll to close. As you roll, transfer the lasagna rolls to the baking dish with and layer over the sauce. You can layer them upright, or lay them on their sides. 3. Once all lasagna filling is used and all lasagna rolls are in the dish, top the rolls with the remaining sauce. 4. Top with mozzarella cheese. Making the Pistachio Parmesan Topping 1. Combine the parmesan, lemon zest, finely chopped pistachios and olive oil in a small bowl, and stir util well combined. 2. Sprinkle over the prepared lasagna rolls in an even layer. Baking the Rolls 1. Cover the baking dish with aluminum foil, and bake in preheated oven for 30 minutes. 2. After 30 minutes, uncover the dish, and bake and additional 15-20 minutes, until topping is well browned, and sauce is bubbly. 3. Allow to cool for about 10 minutes before serving.
*Instead of fresh mozzarella, you could use 2 cups shredded mozzarella in the filling, plus 1/2 cup for topping he finished dish.
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