Lasagna Rolls
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Lasagna Rolls calories by ingredient
Introduction
I've been making these for my family and friends for a while. It is so pretty when done. I saw the recipe on Everyday Italian but I changed a few things to make it more healthy. I've been making these for my family and friends for a while. It is so pretty when done. I saw the recipe on Everyday Italian but I changed a few things to make it more healthy.Number of Servings: 24
Ingredients
-
24 Barilla lasagna noodles (cooked al dante)
2 C. Low-Fat Ricotta
10oz pack of thawed spinach
.5 C. of grated parmesan
2 Eggs
4 C. Hunts Mushroom Pasta Sauce
Directions
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.