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Spinach Lasagna Rolls

Yield 6 servings (serving size: 3 lasagna rolls)
A meatless and easy-to-eat alternative to traditional lasagna, these spinach lasagna rolls make a pleasing weeknight dinner.

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.