Spinach Lasagna Roll Ups
Spinach Lasagna Roll Ups are a lighter twist on classic lasagna with ricotta, spinach, mozzarella and parmesan baked in rich tomato sauce.
Servings: 8
Calories: 321kcal
Equipment
- 9x13 casserole dish
- Mixing Bowl
- Measuring Cups and Spoons
Ingredients
- 8 lasagna noodles uncooked
- 2 cups pasta sauce divided or more
- 1 16- ounce container Ricotta cheese 475 grams
- 2 cups fresh spinach chopped small
- 2 cups mozzarella cheese divided
- ⅓ cup egg white
- ½ tablespoon sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground pepper
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 400F and lightly grease a 9x13 baking dish, then place enough sauce on bottom of dish to evenly coat thin layer. Set aside.
- Cook lasagna noodles in the large pot of water while you mix your filling.
- In a large bowl add ricotta, spinach, 1 cup mozzarella, egg white, salt, Italian seasoning, ground pepper and mix well.
- Lay out cooked lasagna rolls and evenly spread over, leaving about 1 inch at the end. Roll up starting with the full end and place in the dish seam side down.
- Pour remaining pasta sauce on top of the rolled lasagna, then sprinkle parmesan cheese and remaining mozzarella.
- Cover with foil and bake for 25 minutes, or until cheese is melted and warmed through. Remove foil and bake for another 5 minutes or broil, if desired.
Notes
- Cook the noodles to about al dente, they will cook a little more in the oven.
- After washing spinach, remove excess water so the filling isn’t runny.
- Lay noodles on parchment when assembling to prevent sticking.
- Top with foil to prevent the rolls from drying. Spray the inside of foil with nonstick spray in case the cheese touches.
- Remove foil for the last 5 minutes to brown the cheese.
Nutrition
Calories: 321kcal | Carbohydrates: 27g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1024mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1439IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 2mg
