Lasagna Rolls with Black Beans and Spinach
Elevate your weeknight dinner routine with these delicious Lasagna Rolls with Black Beans and Spinach! This twist on traditional lasagna features tender lasagna noodles wrapped around a hearty filling of creamy ricotta, protein-packed black beans, and vibrant sautéed spinach, seasoned with garlic, oregano, and a touch of crushed red pepper for subtle heat. Smothered in marinara sauce and topped with a generous layer of melty mozzarella and Parmesan cheese, these baked lasagna rolls are bursting with flavor in every bite. Perfectly portioned and easy to serve, they’re a satisfying, vegetarian-friendly option that’s ideal for meal prep or feeding a crowd. Make dinnertime exciting with this comforting, cheesy, and nutrient-packed recipe that’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 cup Black beans, cooked or canned (drained and rinsed)
- 3 cups Fresh spinach, chopped
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Shredded Parmesan cheese
- 1 Egg
- 3 cups Marinara sauce
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and spread the noodles out on a clean kitchen towel to prevent sticking.
Heat a large skillet over medium heat and add the olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the black beans, cooked spinach, ricotta cheese, 1 cup of shredded mozzarella cheese, 1/4 cup of Parmesan cheese, egg, salt, black pepper, dried oregano, and crushed red pepper flakes (if using). Stir until well mixed.
Lightly spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Lay one lasagna noodle flat on a clean surface and spread about 2-3 tablespoons of the filling evenly across the surface. Roll the noodle up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
Pour the remaining marinara sauce evenly over the lasagna rolls. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna rolls rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 595.9 g | 217% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 40.4 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3146 mg | 242% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 3123 mg | 66% | |
*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.
