Good enough to impress and delight anyone. The sauce smells heavenly before you cook it!
Spinach Lasagna Rolls
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)
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Amount per serving
- Calories: 419
- Calories from fat: 26%
- Fat: 12.3g
- Saturated fat: 7.1g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.7g
- Protein: 28.8g
- Carbohydrate: 52.2g
- Fiber: 3.2g
- Cholesterol: 37mg
- Iron: 3.2mg
- Sodium: 636mg
- Calcium: 533mg
- 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)
- 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.
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