Spinach Artichoke Lasagna Roll-up
User Reviews
5
Spinach Artichoke Lasagna Roll-up
Description
The Spinach Artichoke Lasagna Roll-up recipe combines key ingredients like ricotta cheese, thawed and well-drained spinach, and finely chopped artichoke hearts, seasoned with garlic, salt, and pepper, blended with Parmesan and egg to create a rich filling. Eight cooked lasagna noodles are each spread with the filling, rolled, and arranged in a baking dish lined with marinara sauce.
The rolls are topped with additional marinara and shredded mozzarella cheese, then covered with foil and baked at 350°F for 40 minutes. Baking melts the cheese and heats the rolls through, while the noodles become tender. The resulting dish balances creamy filling with tangy tomato and melted cheese, complemented by fresh parsley garnish if desired.
These roll-ups can be served as a main vegetarian dish, suitable for family meals or gatherings. They pair well with extra marinara sauce spooned on the plate and can be accompanied by salad or crusty bread.
Meal prepping is possible by assembling and refrigerating the rolls up to a day before baking or freezing them prior to baking. Proper thawing and baking instructions are provided for frozen preparations. Cooked rolls store well up to 4 days refrigerated and freeze well for up to 3 months.
Ingredients
- 2 cups marinara sauce or jarred) plus more for serving, homemade
- 8 lasagna noodles wheat or gluten-free, uncooked
- 5 oz spinach thawed and squeezed well (1/2 cup squeezed, frozen, chopped, package
- 5 ounces artichoke hearts drained and chopped fine, canned
- 15 oz ricotta cheese I like Polly-o, part skim
- 1/2 cup Parmesan Cheese grated
- 1 clove garlic minced
- 1 egg large
- kosher salt
- black pepper
- 1/2 cup mozzarella cheese shredded, part-skim
- parsley optional, for garnish
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.
- Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling 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 and the rolls are heated through. Makes 8 rolls.
- To serve, ladle a little marinara sauce on the plate and top with lasagna roll.
Notes
- Prepare ahead by assembling lasagna roll-ups and refrigerating for up to 24 hours before baking.
- You can freeze the assembled roll-ups before baking, then thaw overnight in the fridge before cooking.
- Cooked roll-ups keep refrigerated for up to 4 days and freeze well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 250kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 48mg | 16% |
| Sodium | 376.5mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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