Easy Spinach And Ricotta Lasagna Rolls
A delicious and portion-controlled twist on classic lasagna featuring tender noodles rolled with a creamy spinach and cheese filling.
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Ingredients
- 8 pieces Lasagna noodles
- 15 oz Ricotta cheese
- 10 oz Frozen chopped spinach, thawed and squeezed dry
- 1 large Egg, lightly beaten
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 24 oz Marinara sauce
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1 pinch Salt and black pepper(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Cook the lasagna noodles in a large pot of salted boiling water until al dente, then drain and lay them flat on parchment paper.
- 3
In a medium bowl, combine the ricotta, squeezed-dry spinach, beaten egg, 1 cup of mozzarella, half the Parmesan, garlic powder, and oregano.
- 4
Spread about 1/2 cup of marinara sauce onto the bottom of the prepared baking dish.
- 5
Spread about 1/4 cup of the ricotta mixture evenly along the length of each cooked noodle.
- 6
Carefully roll up each noodle and place them seam-side down in the baking dish.
- 7
Top the rolls with the remaining marinara sauce, the remaining mozzarella, and the remaining Parmesan cheese.
- 8
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Nutrition per Serving
445
Calories
28g
Protein
36g
Carbs
22g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
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