Lasagna Spinach Roll-Ups Recipe - Allrecipes.com
Lasagna Spinach Roll-Ups Recipe
  • READY IN ABOUT hrs

Lasagna Spinach Roll-Ups

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
  3. In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
  4. In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.
  5. Spread 1/3 cup filling on each noodle. Roll up and place in greased 9x13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 40 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2003

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.

 
Most Helpful Critical Review
Aug 25, 2010

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.

 
Mar 11, 2007

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!

 
Nov 03, 2003

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!

 
Jul 23, 2003

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!

 
Aug 17, 2007

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!

 
Jul 14, 2003

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.

 
Nov 22, 2010

Yummy! This is a great way to use up extra lasagna noodles and clean out the fridge without wasting any food.

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 988 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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