Spinach Lasagna Rollups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 12 cooked lasagna noodles * B L Lite Ricotta Cheese, 8 oz * Parmesan Cheese, grated, .25 cup * Kraft Natural Shredded, Shreds, Italian Style Five Cheese, 6 oz (using a lower fat version will change the nutritional info a tad) * Spinach, fresh, 3 cup * Garlic, 3 clove, chopped (unless you want more or less) * Spaghetti/Marinara Sauce (tomato sauce), 1 cup * egg white, fresh, 2 large OPTIONAL (What I add)* Fresh basil, thyme, rosemary and parsley finely choppedYou could of course add any meat to this, but it was absolutely delicious without! (And, don't forget, that changes nutritional info)
Preheat oven to 375º
* Cook the noodles according to package directions. I always do 2 extra noodles in case any break. When they're done, cool down with cold water in strainer
* Meanwhile, add 3 cups spinach to a pot and a little bit of water. Steam to get it really green and cooked down a little in size. Once done, move to strainer and cool it down with cold water and drain thoroughly! Even squeeze out with hands if you need to!
* Mix in a bowl all the egg whites, any herbs, garlic, spinach and cheeses except for about 2 oz. of the Shredded cheese.
* Spread an even mixture on 1 cooked lasagna noodle and roll up. Should stick together without a toothpick and place face down in a sprayed 9 * 13 casserole dish.
* Do this for all 12. Pour the 1 cup (about half jar) of marinara sauce on the roll-ups and bake about 15-20 minutes (cook times vary).
* Towards the end, sprinkle with remaining cheese (shredded). Bake until melted.
This can be made ahead of time as well for a quick nite dinner. Freezes well too!
Excellent with some homemade Bruschetta on a small, thin cut baguette and a fresh garden salad.
Very filling!
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLETTEDIMON.
* Cook the noodles according to package directions. I always do 2 extra noodles in case any break. When they're done, cool down with cold water in strainer
* Meanwhile, add 3 cups spinach to a pot and a little bit of water. Steam to get it really green and cooked down a little in size. Once done, move to strainer and cool it down with cold water and drain thoroughly! Even squeeze out with hands if you need to!
* Mix in a bowl all the egg whites, any herbs, garlic, spinach and cheeses except for about 2 oz. of the Shredded cheese.
* Spread an even mixture on 1 cooked lasagna noodle and roll up. Should stick together without a toothpick and place face down in a sprayed 9 * 13 casserole dish.
* Do this for all 12. Pour the 1 cup (about half jar) of marinara sauce on the roll-ups and bake about 15-20 minutes (cook times vary).
* Towards the end, sprinkle with remaining cheese (shredded). Bake until melted.
This can be made ahead of time as well for a quick nite dinner. Freezes well too!
Excellent with some homemade Bruschetta on a small, thin cut baguette and a fresh garden salad.
Very filling!
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLETTEDIMON.
Nutritional Info Amount Per Serving
- Calories: 396.3
- Total Fat: 10.8 g
- Cholesterol: 33.3 mg
- Sodium: 556.6 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 3.1 g
- Protein: 21.6 g
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