Take your plain old lasagna up a notch with these spinach lasagna roll-ups for a classy dairy Shavuos dish!

I don’t make a milchig meal on Shavuos, as it is not my husband’s minhag, but I know that many of my friends like to serve a nice pasta dish. These spinach lasagna roll-ups fit the bill perfectly — as they’re a bit more elegant than the standard lasagna cut into squares.

When cooking the lasagna, as soon as the noodles are ready, I lay them out on parchment paper on the counter. I find them to be very starchy, and even if I rinse them and put oil on them, if I leave them in a bowl, they stick to each other.

For this recipe I like to use frozen spinach as opposed to fresh. You get more for your money and it’s already nicely packed. Make sure your bag is well defrosted and all the liquid is squeezed out. No need to cook the spinach.

For years, chalav Yisrael ricotta cheese was not widely available, so I always made lasagna with cottage cheese. Now that it’s easy to find, every single time I post it on Instagram with cottage cheese, I get asked why I am not using ricotta. The answer is simple: I got used to cottage cheese and I like it! If you prefer ricotta, however, you can use that instead.

You can bake these spinach lasagna roll-ups directly in an oven-to-table serving dish, as shown, and serve it in that. I recently treated myself to one for milchigs. This can also be made in a disposable 9×13 pan lined with parchment paper. When you are ready to serve, lift the whole thing out of the pan and place on a serving dish.

This dish is freezer friendly, so you can prepare the whole thing, stick it in the freezer and bake it fresh on Yom Tov. You can also bake it right when you assemble it, freeze it, and rewarm it once it’s defrosted. Either way works fine.

Because this dish is on the heavier side, I like to serve it with a light salad. It goes great with my summery spinach and strawberry salad, especially on Shavuos!

Spinach Lasagna Roll-Ups

Take your plain old lasagna up a notch with these spinach lasagna roll-ups for a classy dairy Shavuos dish!

Print Recipe

Ingredients

1 box lasagna noodles, cooked and drained according to package directions and laid out individually on parchment paper
1 24-oz. bag frozen spinach, defrosted and drained very well*
1 16-oz. container cottage cheese (or ricotta cheese)
2 cups shredded cheese (any kind), plus more for sprinkling
1 24- oz. jar marinara sauce

Instructions

Preheat oven to 350℉.
In a bowl, mix spinach and cheeses.
Pour about ¾ cup marinara sauce in the bottom of a 9×13 pan or oven-to-table dish. You want the whole bottom covered with sauce.
Spread about 1/4 cup of the cheese mixture on a lasagna noodle. Roll up and place in pan, seam-side down. Repeat until pan is full.
Pour remaining sauce over the roll-ups and sprinkle with more cheese.
Cover and bake for 1 hour.

Notes

Freezes well, either cooked or uncooked.

*It’s easiest to do this with a tea towel. Place the spinach on the towel, twist it closed like a sack and squeeze it over the sink until no more liquid comes out.