Spinach lasagna rolls

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 467.9
  • Total Fat: 20.2 g
  • Cholesterol: 39.2 mg
  • Sodium: 1,910.3 mg
  • Total Carbs: 64.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 27.9 g

View full nutritional breakdown of Spinach lasagna rolls calories by ingredient
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Number of Servings: 4


    8 Lasagna noodles
    2 tsp olive oil
    1 med onion,finely chopped
    3 cloves garlic,minced
    10-ounce package frozen chopped spinach,thawed and squeezed dry
    3/4 cup part-skim ricotta cheese
    1/4 cup grated parmesan cheese
    1/2 tsp salt
    1/4tsp black pepper
    1 egg white,lightly beaten
    3 ounces very thinly sliced baked ham, cut into strips
    141/2 ounces can no-salt added stewed tomatoes,chopped with their juices
    1can(8ounces)no salt added tomatoe sauce
    3 tablespoons chopped fresh parsley


1. Heat a large pot of water to boiling,and cook the noodles until just tender.

Drain.Transfer to a bowl of cold water to prevent sticking.Meanwhile,preheat oven to 400

.Spray an 11x7 inch baking dish with nonstick cooking spray.

2. In a large nonstick skillet,heat the oil until hot but not smoking over low heat.

Add the onion and garlic and cook,stirring frequently,until the onion has softened,about 7 minutes.

Stir in the spinach and cook until the spinach is heated through,about 4 minutes.

.Transfer to a large bowl and cool slightly.

Stir in the ricotta,Parmesan,salt,pepper and egg white ubtil well combined.

3. Lay the noodles flat and spread 3 tablespoons of the spinach mixture on top of each.

Arrange the ham on top of the spinach mixture and tightly roll up each noodle.

Place the rolls, seam-sides down, in the prepared baking dish.

4. Spoon the tomatoes and their juices and the tomatoe sauce around the lasagna rolls.

COVER with foil, bake for 15 minutes.
UNCOVER and bake for 5 minutes longer or until the sauce is bubbly and the filling is hot.
Place the lasagna rolls on 4 plates,spoon some sauce on top,sprinkle with the parsley and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user 6921848.

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