Cheesy Lasagna Rolls Vegetarian
Get ready to savor the ultimate comfort food with these Cheesy Vegetarian Lasagna Rolls! Perfectly cooked lasagna noodles are rolled up with a creamy ricotta and spinach filling, seasoned with garlic and Italian herbs, and layered in rich marinara sauce. Topped with gooey melted mozzarella, these individual portions of lasagna are as impressive as they are delicious. Ideal for vegetarians and easy to assemble, this dish comes together in just over an hour, making it a fantastic weeknight dinner or a show-stopping addition to your next dinner party. Garnish with fresh basil for a burst of flavor and color, and enjoy a cheesy, hearty meal that’s destined to become a family favorite.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 1 cup Frozen spinach, thawed and drained
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and arrange the noodles flat on a baking sheet to prevent sticking.
In a medium mixing bowl, combine the ricotta cheese, thawed spinach, 1 cup of shredded mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well to form the filling.
Spread 1/3 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Take one cooked lasagna noodle and lay it flat on a clean surface. Spread about 3 tablespoons of the ricotta mixture evenly over the noodle. Roll the noodle tightly from one end to the other to form a roll. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
Pour the remaining marinara sauce over the lasagna rolls, ensuring they are evenly covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rolls cool for 5 minutes. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
4322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4765 mg | 207% | |
| Total Carbohydrate | 570.1 g | 207% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 35.9 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4517 mg | 347% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
