Dinner
Spinach Lasagna Roll Ups
Each roll delivers tender pasta wrapped around creamy ricotta and spinach, bathed in bright marinara and finished with melted mozzarella that stretches with every bite.
- Total
- 1 hr 10 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 9
Nutrition per Serving
- Calories
- 253
- Protein
- 15g
- Carbs
- 28g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 1g
- Sodium
- 285mg
Ingredients
- 2 cup homemade marinara sauce (plus more for serving)
- 9 uncooked lasagna noodles (wheat or gluten-free)
- 10 oz package frozen chopped spinach (thawed and squeezed well)
- 15 oz part skim ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- kosher salt and fresh pepper
- 9 tbsp about 3 oz part skim mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.