Spinach Lasagna Roll Ups
Delicious spinach and cheese-filled lasagna rolls baked in marinara sauce.
Servings: 9 lasagna rolls
Ingredients
- 9 lasagna noodles
- 10 ounce frozen chopped spinach thawed and completely drained
- 15 ounce ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried Italian seasoning
- salt and fresh pepper to taste
- 1 chicken breast optional, cooked and diced
- 32 oz marinara sauce
- 9 Tablespoons part-skim mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F (175°C). Pour about 1 cup of marinara sauce into the bottom of a 9 x 13-inch casserole dish and spread evenly.
- Boil the lasagna noodles according to package directions until al dente, then drain and lay them flat on wax paper or a baking sheet; pat dry with paper towels.
- Thoroughly drain the thawed spinach by squeezing out excess moisture, then chop if pieces are large.
- In a medium bowl, combine drained spinach, ricotta, grated Parmesan, egg, minced garlic, dried Italian seasoning, cooked diced chicken (if using), and salt and fresh pepper to taste until evenly mixed.
- Spoon about 1/3 cup of the ricotta-spinach mixture onto one end of each lasagna noodle and spread it into an even layer, leaving a small border; carefully roll the noodle up and place seam-side down in the prepared baking dish. Repeat for all noodles.
- Ladle the remaining marinara sauce over the assembled rolls, then sprinkle 1 tablespoon of shredded mozzarella on top of each roll.
- Cover the dish tightly with aluminum foil and bake for 40 minutes, or until heated through and the cheese has melted.
- To serve, place a little sauce on each plate and top with a lasagna roll; garnish with fresh basil if desired.
Equipment
- 9 x 13-inch casserole dish
- Large Pot
- Medium mixing bowl
- wax paper or baking sheet
- Measuring Cups and Spoons
- Aluminum Foil
Notes
- Adjust calories and points if you add chicken.