Lasagna Rolls
- Number of Servings: 24
Ingredients
24 Barilla lasagna noodles (cooked al dante)2 C. Low-Fat Ricotta10oz pack of thawed spinach.5 C. of grated parmesan2 Eggs4 C. Hunts Mushroom Pasta Sauce
This recipe makes 24 lasagna rolls.
Cook noodles according to package instructions.
In a large rectangle caseroll dish, spoon 1/2 of pasta sauce.
Combine ricotta, parmesan, spinach, and eggs.
Take a spoonful of this mixture and line a lasagna noodle with it from one end to the other. Roll up the noodle and place in baking dish. Keep doing this with all 24 noodles until your baking dish is full. Top with remaining pasta sauce and then sprinkle with cheese. Cover with foil, bake for 1 hour, uncover and bake another 20-30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user TASHASHEART4U.
Cook noodles according to package instructions.
In a large rectangle caseroll dish, spoon 1/2 of pasta sauce.
Combine ricotta, parmesan, spinach, and eggs.
Take a spoonful of this mixture and line a lasagna noodle with it from one end to the other. Roll up the noodle and place in baking dish. Keep doing this with all 24 noodles until your baking dish is full. Top with remaining pasta sauce and then sprinkle with cheese. Cover with foil, bake for 1 hour, uncover and bake another 20-30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user TASHASHEART4U.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 3.1 g
- Cholesterol: 26.0 mg
- Sodium: 341.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.3 g
- Protein: 8.7 g
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