Spinach and Ricotta Lasagna Rollups
Filled with spinach and creamy ricotta cheese, Spinach Lasagna Rolls are easy to make for dinner any night of the week. These individual vegetarian lasagna rolls are family friendly and easy to serve.
Servings: 5
Calories: 610kcal
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 15 oz ricotta cheese
- 10 oz frozen spinach, drained
- 1/2 cup fresh basil chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parm
- 1 egg
- 1/2 white onion, very finely diced
- 2 garlic cloves, minced
- 1/2 tbsp Italian seasoning
- salt and pepper, to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375° F and bring a large pot of water to a boil. Add lasagna noodles and olive oil to the pot and cook them 1 minute less than suggested on package instructions. You don't want them to be too mushy after baking!
- Strain the noodles and run them under cold water to prevent them from cooking longer. Place a sheet of parchment paper on the counter and lay the noodles out in a single layer.
- Add the ricotta, spinach, basil, 1/2 cup shredded mozzarella, grated parmesan cheese, egg, onion, minced garlic, Italian seasoning, salt, and pepper to a mixing bowl. Mix until well combined.
- Pour 1 cup of marinara sauce into the bottom of a 9X12 baking pan. Spread about 5 tbsps of filling onto each lasagna noodle and roll tightly.
- Place the lasagna rolls seam side down in the prepared baking pan, top with remaining cheese, and cover with foil and bake for 35-40 minutes. Remove the foil and broil 2-3 minutes, until cheese begins to turn golden. Garnish with more fresh basil if desired.
Nutrition
Calories: 610kcal | Carbohydrates: 64g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 982mg | Potassium: 811mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7948IU | Vitamin C: 12mg | Calcium: 570mg | Iron: 5mg
