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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- 2 cups homemade marinara sauce plus more for serving
- 9 uncooked lasagna noodles wheat or gluten-free
- 10 oz package frozen chopped spinach thawed and squeezed well
- 15 oz part skim ricotta cheese I like Polly-o
- 1/2 cup grated parmesan cheese
- 1 large egg
- kosher salt to taste
- 9 tbsp part skim mozzarella cheese shredded, about 3 oz
- pepper to taste
Ingredients
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Instructions
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
Nutrition Facts
Spinach Lasagna Rolls
Amount Per Serving
Calories 283
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 63mg
21%
Sodium 480mg
20%
Potassium 390mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
12%
Sugars 4g
Protein 18g
36%
Vitamin A
82%
Vitamin C
29%
Calcium
40%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
