Florentine Lasagna Roll is a flavorful, easy-to-make meatless entree featuring spinach and three cheeses wrapped in lasagna noodles, then baked in a simple Italian tomato sauce.
I’ve been making this Florentine Lasagna Roll for nearly 20 years for family dinners and potlucks. It’s filled with spinach, cream cheese, Parmesan, and mozzarella, along with onion, garlic and a hint of pepper. The roll is finished with a lightly seasoned tomato sauce. Simple ingredients, impressive results!
This meatless dish is satisfying on its own — the combination of cheeses and seasoned spinach delivers hearty flavor without any meat.
The method is straightforward: cook the spinach and pasta, mix the filling, spread it onto the noodles, roll everything up, top with sauce and Parmesan, then bake. Anyone can make this delicious recipe. Here’s how.
Scroll down for the printable recipe card at the bottom of the page.
How to Make the Lasagna Roll
Begin by cooking the spinach according to the package directions. Drain it very well so there’s minimal moisture in the filling.
In a medium bowl, combine cream cheese (softened), grated Parmesan, the well-drained spinach, chopped onion, minced garlic, black pepper, and a beaten egg. Stir until fully combined and set the mixture aside.
Mix the filling thoroughly so the cheeses and spinach are evenly distributed.
Cook the Pasta
Cook lasagna noodles according to package instructions. This recipe needs 10 cooked noodles; I usually prepare 12 as a backup in case one tears. Drain and arrange the hot noodles on a large sheet of wax paper with the long, ruffled sides overlapping to form one large rectangle.
Prepare the Roll
Spoon the spinach and cheese mixture across the noodle rectangle and spread it evenly with the back of a spoon. Then sprinkle the grated mozzarella cheese evenly over the filling.
Roll It Up
Using the wax paper to help, start rolling the noodles tightly from the straight-edged side (the short ends). Tuck the ends under as you roll so the finished log is firm. Continue rolling until you have a neat, compact loaf of pasta and filling.
Transfer the roll carefully to a rimmed baking sheet and remove the wax paper. Place the seam side down on the sheet.
Make the Sauce
In a bowl, stir together tomato sauce, a little granulated sugar, dried basil and oregano until blended. This simple sauce complements the rich cheese filling without overpowering it.
Spoon the sauce over the entire roll, covering the top and sides thoroughly. Finish by grating additional Parmesan over the sauced roll.
Bake and Serve
Preheat the oven to 350°F (175°C). Bake the lasagna roll on the rimmed sheet for about 35 minutes. Remove from the oven and let it rest for 5 minutes before slicing to help the roll hold together.
Use a sharp knife to cut even slices and a large spatula to transfer portions to plates. Serve alongside crusty bread and a fresh salad for a complete meal.
This dish is rich, comforting and easy to prepare. It’s a great option when you want a satisfying meatless Italian meal. If you enjoy this recipe, you might also like the author’s Florentine Manicotti which features ricotta in the filling.
Wishing you a peaceful holiday season full of simple moments and meaningful celebrations.
Looking for More Italian Recipes?
Find many more recipes in the Recipe Index at the top of the page, including:
- Fettucine Senese
- JB’s Homemade Lasagna
- Veggie Lasagna Rollups
- Mom’s Chicken Parmigiana
Printable Recipe Card
- 10 cooked lasagna noodles
- 10 oz package frozen spinach, cooked and well drained
- 8 oz package cream cheese (room temperature)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1 large egg, slightly beaten
- 1 cup grated mozzarella cheese (keep separate from filling)
- 24 ounces tomato sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- Cook spinach per package directions and drain well. In a bowl, combine cream cheese, cooked spinach, 1/4 cup Parmesan, chopped onion, black pepper, minced garlic and egg. Stir until fully combined. Set aside.
- Cook lasagna noodles according to package directions and drain.
- On wax paper, arrange noodles overlapping the long ruffled edges to form a rectangle.
- Spread the spinach-cheese filling over the noodles, then sprinkle with the grated mozzarella.
- Starting at the straight edge, roll the noodles jelly-roll style, using the wax paper to help. Tuck the ends under and firm up the roll. Transfer the roll seam-side down to a rimmed baking sheet and remove the wax paper.
- Stir together tomato sauce, sugar, basil and oregano in a small bowl.
- Spread the sauce over the top and sides of the roll and grate Parmesan over the surface. Bake at 350°F for 35 minutes. Remove from oven and let rest 5 minutes before slicing. Slice with a sharp knife and serve.
Here’s one more image to pin to your boards!
Recipe source: unknown (recipe was written on a 3×5 card over 20 years ago).