Spinach Lasagna Roll Ups
User Reviews
5.0
300 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
57 mins
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Servings
4 servings
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Calories
418 kcal
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Course
Main Course
Spinach Lasagna Roll Ups
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Spinach Lasagna Roll Ups are filled with the best ricotta spinach filling all rolled up and baked with marinara and melty cheese for a delicious family dinner and a new fun way to enjoy a classic.
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Ingredients
- 12 lasagna sheets
- 1 ounce bag frozen chopped spinach , thawed
- 1 ounce container ricotta cheese
- ⅓ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic grated
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 ½ cups prepared marinara sauce
- ⅓ cup low moisture mozzarella grated
Instructions
- Preheat the oven to 375˚F. Bring a large pot of lightly seasoned water to a boil. Add lasagna noodles and cook until al dente, about 8 minutes.
- While the pasta cooks, make the filling. Drain the cooked spinach thoroughly, extracting as much excess water as possible. Place drained spinach in a medium bowl and add ricotta, Parmesan cheese, egg, garlic, basil, Italian seasoning, salt, pepper and crushed red pepper flakes. Mix with a fork to combine, making sure to break up any large chunks of spinach so it’s evenly distributed.
- Add about ½ cup of marinara sauce to the bottom of a 9 by 13-inch baking dish and spread into an even layer. Set aside.
- When the pasta is al dente, drain and set aside in a colander. Working quickly, place one lasagna noodle on a clean work surface. Spread about 2 to 3 tablespoons of prepared ricotta filling evenly all over the surface of the noodle, then roll into a spiral. Place in the baking pan on top of the marinara. Repeat this process with all of the noodles and filing. You should wind up with 4 rows of 3 lasagna roll ups in your baking pan.
- Drizzle the remaining marinara sauce on top of the lasagna roll-ups, then sprinkle with mozzarella cheese. Cover the pan tightly with foil and bake for 35 minutes.
- Uncover the pan, then bake for an additional 5 minutes or until the cheese is very melty and bubbly.
Equipments used:
Notes
- Storage: If you have leftovers from this vegetarian lasagna recipe, you can store them in the fridge in an airtight container for 3-4 days. For the best results when reheating, I recommend adding it back to a baking dish, covering it with foil, and heating it in the oven until warmed through.
- Use long lasagna noodles. The smaller ones will work just fine, but the long ones are easier to roll and have a better presentation in the end.
- Drain the spinach well. When you thaw frozen spinach, you’ll notice it releases lot of liquid, so I highly suggest taking the extra step of draining the spinach very well. You can use a kitchen towel, cheesecloth, and even paper towels to squeeze the spinach.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
70g
(23%)
Protein
18g
(36%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
54mg
(18%)
Sodium
801mg
(33%)
Potassium
519mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
711IU
(14%)
Vitamin C
7mg
(8%)
Calcium
197mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 801mg | 33% |
| Potassium | 519mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 197mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
300 reviews
Excellent
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