Lasagna Spirals Recipe -
Lasagna Spirals Recipe
  • READY IN 1 hr

Lasagna Spirals

Recipe by  

"This is a good meatless dish that is very easy to make and so good too. I make several at one time and freeze what I don't use for dinner. Then I just take from freezer what I need, thaw, bake, and voila! You could be creative with these too and add other veggies."

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Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
  3. In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
  4. Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
  5. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

This was a BIG hit when my in laws came for Sunday dinner. My sister in law is a vegetarian so I always try to make something to accomaodate all. This was perfect with meatballs on the side for meat lovers and garlic bread. I just made a few changes. I omitted the nutmeg and basil and opted instead for a lil Italian seasoning. I used fresh broccoli instead. I steamed it for 5 minutes in the microwave, chopped into tiny pieces, and tossed it with a pinch of garlic powder before adding it to the ricotta mixture. This dish was very tasty and very easy to make. It made a beautiful presentation. My husband has asked for it again and my daughter, who is almost 1, loved it as well. I'll be making this for my daughters first birthday party since it's perfect to assemble ahead of time and just heat on the big day. A definite keeper.

Most Helpful Critical Review
Jan 04, 2011

These were very bland

Jul 24, 2004

This is a good, easy dish to prepare. I've made it once just like the recipe and another time with a little less broccoli and some ground beef. Both turned out great!

Apr 03, 2007

We have updated this recipe to fix the amount of nutmeg listed in the ingredients. It should not have been 2 teaspoons, but rather 1/4 teaspoon. We apologize for the inconvenience.

Sep 30, 2003

This was a big hit with the three pickiest eaters on the planet. I have added it to my recipe box and will definitely make it again. The addition of the green onions gave it a needed kick (plus my kids couldn't see the pale green onions mixed in with the white cheese, so there was no "Yuck! What's this?")

Apr 14, 2004

Very good and fairly easy. I had to use chopped spinach, since that's all I had. Tossed about 1/2 cup crumbled feta cheese into the filling to use it up. Put just a pinch of red pepper flake in filling to spice it up. Great meatless dish - will make again!

Oct 22, 2006

OMG.. I have not logged in to the site for a while but this recipe was emailed to me as one of my daily recipes. I did not have broccoli so I used spinach! It was AWESOME... I logged on to rate this recipe and noticed the someone in March left a review that they would have probably like spinach instead of broccoli.... they have to try it!! It gives this dish a wonderful... stand alone taste.. Thanks!!!

May 15, 2008

I've made a variation of this recipe many times. It can be varied to your liking. I use spinach instead of brocolli. To the ricotta I add a four blend cheese you can buy. Mozzarella, Provolone, Asiago and Romano. It is the provolone that livens the flavor. I suggest sauteing the onions and or garlic in olive oil and adding it to sauce along with the seasonings. (basil)If using ground beef, saute first and drain off the excess fat. Nutmeg is OK to add to the cheese mixture but only a dash. One ingredient I've used to stiffen the cheese is Tofu. It does not alter the flavor but keeps the cheese firm.


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 638 mg
  • 26%

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

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