These Spinach and Cheese Lasagna Roll-Ups offer a lighter, more manageable twist on traditional lasagna. Individual rolls make serving easier and ensure every portion is perfectly filled with a mixture of tender spinach and creamy ricotta. Wrapped in tender noodles and smothered in a savory tomato-basil sauce, they bake until bubbly and golden. This dish is perfect for weeknight dinners, meal prep, or potlucks. The combination of fresh basil, garlic, and cheese creates a comforting Italian flavor profile that satisfies the whole family. It&# 226;ÂÂs a vegetarian favorite that feels indulgent yet healthy, making it a versatile addition to your dinner rotation.
Spinach And Cheese Lasagna Roll-Ups
Description
These Spinach and Cheese Lasagna Roll-Ups offer a lighter, more manageable twist on traditional lasagna. Individual rolls make serving easier and ensure every portion is perfectly filled with a mixture of tender spinach and creamy ricotta. Wrapped in tender noodles and smothered in a savory tomato-basil sauce, they bake until bubbly and golden. This dish is perfect for weeknight dinners, meal prep, or potlucks.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish.
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Cook lasagna noodles in boiling salted water according to package directions until al dente. Drain and lay flat on a clean kitchen towel to cool slightly.
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In a medium skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
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Stir in the cut-up tomatoes, tomato paste, sugar, salt, pepper, and 1 1/2 teaspoons of fresh basil. Simmer for 5 minutes to thicken the sauce slightly.
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In a large bowl, combine the thawed spinach (squeezed dry), ricotta cheese, 2 tablespoons of parmesan, 2 teaspoons of fresh basil, and the beaten egg white. Mix well.
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Place a generous spoonful of the spinach-ricotta mixture onto each cooked noodle. Roll up tightly and place seam-side down in the prepared baking dish.
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Pour the prepared tomato sauce evenly over the roll-ups.
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Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and heated through.
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Let stand for 5 minutes before serving. Garnish with remaining parmesan and fresh basil if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 717.4kcal
- % Daily Value *
- Total Fat 33.9g53%
- Saturated Fat 12.8g64%
- Cholesterol 188.5mg63%
- Sodium 99270.0mg4137%
- Total Carbohydrate 78.6g27%
- Dietary Fiber 19.0g76%
- Sugars 16.0g
- Protein 43.2g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to squeeze excess water from the thawed spinach thoroughly to prevent the filling from becoming watery.
You can use no-boil lasagna noodles to save time; if so, add a little extra sauce or water to the bottom of the baking dish to ensure they cook properly.
For a richer version, substitute full-fat ricotta and add shredded mozzarella cheese on top before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
If using dried basil, add it at the same time as the fresh basil in the sauce and filling steps.
