Lasagna Rolls with Spinach
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 231.9
- Total Fat: 7.9 g
- Cholesterol: 42.3 mg
- Sodium: 488.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.5 g
- Protein: 13.9 g
View full nutritional breakdown of Lasagna Rolls with Spinach calories by ingredient
Introduction
Less messy take on traditional lasagna & pre-portioned. I usually have just 1 roll, but my husband will have 2, and sometimes even 3. Less messy take on traditional lasagna & pre-portioned. I usually have just 1 roll, but my husband will have 2, and sometimes even 3.Number of Servings: 9
Ingredients
-
9 Lasagna Noodles
24 ounces of Ricotta cheese
10 ounces Frozen Chopped Spinach, thawed and drained
24 ounces of Tomato Sauce
3/4 cup of Parmigiano Reggiano cheese
1/2 cup of Shredded Italian Blend Cheese, plus extra for topping
1 Egg
Salt and Pepper, to taste
Garlic powder, to taste
Fresh Basil, 3 leaves
Directions
1 – Preheat your oven to 350°.
2 – Combine ricotta, spinach, parmigiano reggiano, shredded Italian cheese, egg, salt, pepper & garlic powder in a bowl.
3 – Bring 6 quarts of water to a boil and cook lasagna noodles according to directions on the box.
4 – Ladle enough sauce on the bottom of a 9 x 12 baking dish to coat.
5 – Lay out wax paper on your counter, and once lasagna noodles are done and drip dried, line them up on the wax paper.
6 – Evenly distribute the cheese mixture amongst the 9 lasagna noodles.
7 – Roll each noodle up carefully, then place into your baking dish with the seam of the noodle on the bottom of the dish.
8 – Ladle sauce on top of each roll and sprinkle with extra parmigiano reggiano and Italian blend cheese.
9 – Cover with foil and bake for 40 minutes.
Serving Size: Makes 9 rolls
Number of Servings: 9
Recipe submitted by SparkPeople user DSCHMIDT1007.
2 – Combine ricotta, spinach, parmigiano reggiano, shredded Italian cheese, egg, salt, pepper & garlic powder in a bowl.
3 – Bring 6 quarts of water to a boil and cook lasagna noodles according to directions on the box.
4 – Ladle enough sauce on the bottom of a 9 x 12 baking dish to coat.
5 – Lay out wax paper on your counter, and once lasagna noodles are done and drip dried, line them up on the wax paper.
6 – Evenly distribute the cheese mixture amongst the 9 lasagna noodles.
7 – Roll each noodle up carefully, then place into your baking dish with the seam of the noodle on the bottom of the dish.
8 – Ladle sauce on top of each roll and sprinkle with extra parmigiano reggiano and Italian blend cheese.
9 – Cover with foil and bake for 40 minutes.
Serving Size: Makes 9 rolls
Number of Servings: 9
Recipe submitted by SparkPeople user DSCHMIDT1007.
