Spinach Lasagna Roll Ups Meatless
Discover a comfort food classic with a modern, vegetarian twist in these Spinach Lasagna Roll Ups! Perfectly cooked lasagna noodles are generously filled with a creamy mixture of ricotta, mozzarella, Parmesan, and savory spinach, then rolled into individual portions for easy serving. Smothered in marinara sauce and topped with even more gooey mozzarella cheese, these roll-ups bake to perfection in just minutes. This meatless entrée is a delightful combination of bold Italian flavors and wholesome ingredients, making it an ideal choice for weeknight dinners, meatless Mondays, or special gatherings. Serve with a crisp salad and garlic bread for an irresistible meal everyone will savor.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 10 ounces Spinach (fresh or frozen, thawed and drained)
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse them with cold water, and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
In a large mixing bowl, combine the spinach, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Lightly grease a 9x13-inch baking dish with 1 teaspoon of olive oil. Spread 1 1/2 cups of marinara sauce evenly on the bottom of the dish.
Take one lasagna noodle and spread about 3 tablespoons of the spinach-ricotta mixture evenly over the noodle. Roll it up tightly, starting at one end, and place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
Pour the remaining 1 1/2 cups of marinara sauce over the top of the roll-ups. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 649 mg | 50% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 525 mg | 11% | |
*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.
