Spinach Lasagna Roll Ups

Spinach Lasagna Roll Ups

10
Chickentarian 17

"Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious."
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Ingredients

55 m servings 245 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
  3. Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
  4. Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
  5. Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

Reviews

10

Pretty good. I omitted the extra teaspoon of salt and instead of cooking fresh garlic, I just added wet garlic to the cheese mix. I didn’t have a 14 oz. jar of pasta sauce, so I mixed what I h...

Trying this for the first time. Looking pretty yummy so far! I substituted cottage cheese for ricotta and added 1 lb. of lean ground beef. Because I added more ingredients I used ten noodles. Pu...

The spinach and ricotta was a little overwhelming. Next time I might add some more garlic to the mix and maybe some sugar. I had to thicken the sauce with tomato paste in order to get the right ...

I've actually made this recipe twice on our newly adopted "Meatless Monday". I used fresh baby spinach the second and just laid a single line down the middle over the cheese mixture. I get the...

Surprised how delicious this was! Maybe the garlic gave it something extra. I usually layer the cheese and meat sauce together but liked it this way. Nice and creamy was my husband's comment. I ...

Easy to make, taste very good

Found this a little salty, so I will probably reduce the amount of salt added the next time I make it. My husband asked for seconds which is a very good sign! Simple and easy to make-it's being ...

these rolls were amazing but we prefer to make them with a homemade alfredo sauce instead! Give it a try!

I liked it a lot, but my husband thought there was too much spinach. I'm making it again tonight, replacing the spinach with 1 lb. of ground beef. He'll probably like that a lot better. :)