Recipe by Michele O'Sullivan
"For variety, substitute one pound of cooked Italian sausage for one box of the spinach. You can use your own favorite home cooked tomato sauce or use sauce from a jar in place of the sauce in this recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
chopped red bell pepper
chopped fresh mushrooms
small curd cottage cheese
2 (10 ounce) packages
frozen chopped spinach
eggs, lightly beaten
grated Parmesan cheese, divided
2 (15 ounce) cans
shredded mozzarella cheese
Family and Friends love this recipe. When using jarred sauce be careful not to use one with a sweet taste. Will ruin the flavor. Classico or Paul Newman work well if you don't have time to make it yourself.
This was just okay. My husband and I felt it needed a bit more zip. I used the two packages of spinach but maybe should have included Italian sausage instead of one of the packages of spinach. If I were to make this again I'd use fresh garlic instead of powder as well as fresh basil.
Delicious! I made sure noodles were cold and so was filling. No trouble rolling. (I did allow for some noodles to break and be discarded.) Substituted ricotta for the cottage cheese and added hot italian sausage to the tomato mixture. Heated and served extra sauce (Classico red pepper) along with fresh grated parmesan. It was a definite success for our party!
I took your advice and used italian sausage for my meat loving husband. It turned out great. It was kind of hard to get the mix to stay inside the pasta as you are trying to roll it but it was delicious. I froze some for later too!
I needed a quick and easy recipe for last nights dinner and this really fit the bill. Had no time to make my own sauce, so I just used jarred and jazzed it up a bit. I also used low fat ricotta cheese instead of cottage. I didn't really measure out the ingredients but it came together in a snap. Much easier and faster then making the traditional lasagna or stuffed shells. Family loved it Michele!
This dish was really good, both my roomie and I devoured it. I stayed close to the recipe, but added Italian seasoning to the spinach mixture, threw in a couple of cloves of garlic and subbed ricotta for the cottage cheese. Used jarred sauce because of time and I par-cooked the noodles instead of cooking them to al dente since they finish cooking in the oven. Additionally, no need to spray or grease the pan...just throw a layer of sauce down before putting your rolls in - this prevents them from sticking. I didn't find them to be messy or hard to put together, like others had mentioned, nor did I think they took all that long to prepare. These will be made again - with Italian sausage being worked in, I am sure. Thanks!
Pretty good but next time I would stuff jumbo shells instead of rolling lasagna noodles because its easier. I also would substitute one pkg of spinach with other vegetables.
Yummy! This is a great way to use up extra lasagna noodles and clean out the fridge without wasting any food.
* Percent Daily Values are based on a 2,000 calorie diet.
Lasagna Spinach Roll-Ups
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
Chicken and cream cheese star in this deliciously unique lasagna.
See how to make a meaty lasagna in the slow cooker.