Description
These Spinach Lasagna Roll Ups are a wholesome and delicious twist on traditional lasagna, featuring tender noodles filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and baked to perfection with mozzarella cheese.
Ingredients
Scale
- 2 cups 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
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Kosher salt and fresh pepper, to taste
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C). Ladle about 1 cup of marinara sauce evenly onto the bottom of a 9 x 12 inch baking dish.
- Cook the lasagna noodles according to the package directions until al dente. Drain well and lay them out to dry.
- In a medium bowl, combine thawed spinach, ricotta cheese, grated Parmesan, one egg, salt, and pepper. Mix thoroughly.
- Lay the cooked noodles flat on wax paper. Spread 1/3 cup of the ricotta-spinach mixture evenly over each noodle. Roll them up and place seam side down in the baking dish.
- Pour the remaining marinara sauce over the rolls. Sprinkle 1 tablespoon of mozzarella cheese on top of each roll.
- Cover the baking dish with foil and bake for 40 minutes, or until the cheese is melted and bubbly.
- Ladle extra marinara sauce onto plates and place the lasagna roll ups on top. Serve warm.
Notes
- Feel free to add more cheese for extra flavor.
- This dish can be made ahead of time and refrigerated before baking.
- Experiment with different vegetables in the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 253
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14.5 g
- Cholesterol: 40 mg