Spinach Lasagna Roll Ups
User Reviews
5
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Prep Time
15 mins
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Cook Time
42 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
Description
This recipe uses long lasagna noodles cooked al dente as a base to hold a filling of well-drained chopped spinach, ricotta, Parmesan cheese, beaten egg, minced garlic, fresh basil, Italian seasoning, salt, black pepper, and crushed red pepper flakes. These ingredients combine to create a creamy, herbaceous filling with mild spice that binds well during baking.
After spreading marinara sauce on the baking dish, the filled noodles are rolled into tight spirals and arranged side by side. Topped with shredded mozzarella, the assembled rolls bake until bubbly and lightly browned. The result is tender pasta layers wrapped around a flavorful, moist filling accented by melted cheese and bright tomato sauce.
The rolls make a convenient vegetarian entree or side dish, easy to reheat and portion. The combination of creamy ricotta, softened spinach, and herbal seasonings ensures a balanced taste and texture. The rolls can be garnished with additional fresh basil before serving, enhancing aroma and color.
Draining spinach thoroughly before mixing prevents excess moisture that could otherwise affect the dish’s texture. Leftovers keep well refrigerated and reheat best in the oven covered to preserve moistness.
Ingredients
- 12 lasagna sheets
- 1 ounce bag spinach thawed, frozen, chopped
- 1 ounce container ricotta cheese
- ⅓ cup Parmesan Cheese grated
- 1 egg
- 2 cloves garlic grated
- 2 tablespoons basil chopped, plus more for garnish, fresh
- 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 mozzarella cheese grated, low moisture
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.
Notes
- Use long lasagna noodles as they roll more easily and create a neater presentation.
- Drain thawed spinach thoroughly using a kitchen towel or cheesecloth to remove excess water and prevent soggy filling.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat covered in the oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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