Spinach Lasagna Rolls

recipe
A meatless and easy-to-eat alternative to traditional lasagna, these spinach lasagna rolls make a pleasing weeknight dinner.

Yield:

6 servings (serving size: 3 lasagna rolls)

Recipe from

Nutritional Information

Calories 419
Caloriesfromfat 26 %
Fat 12.3 g
Satfat 7.1 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 28.8 g
Carbohydrate 52.2 g
Fiber 3.2 g
Cholesterol 37 mg
Iron 3.2 mg
Sodium 636 mg
Calcium 533 mg

Ingredients

1 cup grated Parmesan cheese, divided
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1 (15-ounce) carton lite ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves (optional)

Preparation

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.

Note:

January 1995
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