Spinach Lasagna Roll -ups

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4.3 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.1
  • Total Fat: 15.9 g
  • Cholesterol: 92.8 mg
  • Sodium: 1,188.6 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 29.4 g

View full nutritional breakdown of Spinach Lasagna Roll -ups calories by ingredient
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Number of Servings: 4

Ingredients

    1 15 oz fat free ricotta cheese
    1 small egg
    pinch salt
    pinch black pepper
    10 oz frozen spinach
    1/2 cup parmesan cheese grated
    1/2 cup shredded 2% mild cheddar cheese
    12 Lasagna noodles - whole wheat
    2 cups spaghetti sauce
    4 slices part skim mozzarella cheese

Directions

Preheat oven to 350 degrees. Spray a 9 x12 dish with cooking spray. Mix ricotta cheese, egg, parmesan, cheddar cheese, spinach, and salt & pepper in a medium mixing bowl. Boil water for noodles, adding a tablespoon of olive oil to prevent noodles from sticking. Cook until firm - do not overcook.

Spread out noodles on a flat surface and spread about 3 tablespoons of mixture on each noodle and roll up. Spread 1/4 cup of spaghetti sauce on the bottom of the pan. Place each noodle roll up seam down on the pan. Cut each slice of mozzarella into 3, putting one piece on top of each noodle. Cover with the remaining sauce. Cook for 30 minutes covered.

Number of Servings: 4

Recipe submitted by SparkPeople user TRACIREUTER.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This recipe was very yummy! Even my husband like it and he is a big meat eater. So next time I will add lean turkey sausage to add extra zing to it. I already bought the ingredients to make it again. - 2/9/09

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  • great! - 8/15/11

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  • I just had this at a friend's house and it was very good. - 4/10/11

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  • I have made this several times, and I prefer it with a little less spinach, but overall this is WONDERFUL you should try it for sure! - 2/3/10

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  • nice--I love lasagna and this is a great way to control potions. - 5/28/08

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