Recipe by PHILADELPHIA Cream Cheese
"Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling."
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PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package
frozen chopped spinach, thawed, well drained
1 1/4 cups
KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
KRAFT Grated Parmesan Cheese
lasagna noodles, cooked, drained
So tasty! I liked that this was a lasagna recipe that didn't include ricotta (not my favourite kind of cheese). There are few enough ingredients here that most people people will have these all on hand. I didn't change a thing with the recipe and hubby loved it. No, he raved about it. This is now one of our favourites!
Just a quick update -- This is the 4th time I've made this dish, but I found a time-saver that really works great. Instead of using dry lasagna noodles and having to boil them, I bought oven-ready noodles (which are fresh noodles) and this cut down on the time needed to cook everything. I just rolled the filling into the noodles and popped it all into the oven. Excellent! Turned out better, too!
--- Another update (July 30 '10): Made this meal ahead of time and froze the lasagna rolls - it turned out excellent. I made the rolls as per my instructions above and froze them (without the sauce). When almost ready to use, I defrosted them in the fridge for a day and put them in a greased pan, poured the sauce over them and cooked for an hour at 350 degrees. Perfect. Will make these in batches and freeze for later use. Thanks again Philadelphia!!!
followed recipe exactly except added some garlic powder, basil and orgeno to chs mixture.
turned out well, made just enough mixture and rolls were perfectly shapped and didn't fall apart. next time I might use half amt of cr chs and use 1/2 amt of ricotta - cream chs made it too heavy and there wasn't enough of an "italian" feel. will also use fresh spinach instead of frozen.
I have been making a very similar recipe for years. The only difference is I add 1 egg to mine (which I think makes the filling a little more firm and less runny.) I also make it into one big roll. I have always gotten rave reviews on mine but was looking for a way to make individual servings to bring to my work Christmas party. This recipe totally fits the bill! Thanks so much for submitting a recipe that is EXACTLY what I'm looking for!
Very delicious and easily modified. I love adding mushrooms, red peppers, italian seasonings and basil to the mix to give it a little more flavor (and vegetables). Adding meat to the sauce also works great because it adds more protein and makes it more filling....
This was excellent. My entire family loved it, even the 2 year old couldn't get enough. I did add mushrooms and garlic to the sauce. I also only had whipped cream cheese, which worked just fine. It was seriously delicious and really pretty easy. My vegetarian husband said to give it 5 stars..so did my 7 year old. Bam. Going in the recipe box.
This was fantastic! I used light cream cheese and you couldnt tell the difference at all. Also, I used fresh grated parmesan.. sooo goooddd. I'll definitely be making this one again!
Excellent! I doubled the recipe and added almost a full can of seasoned collard greens (what I had on hand). My 7 year old loved helping roll up the lasagna noodles. All three of my children loved it (almost unheard of)! Fast, easy and delicious!
Awesome!!!! We add cooked ground beef with the pasta sauce on the top of the rolls then the last of the cheese. WOW ! what a meal, totally fills you up. Thanks so much , it will be on the menu again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Lasagna Rolls
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 123
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