Rating: 4.5 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 8
  • 5 star values: 15

These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems.

Paulette Mitchell
Recipe by Cooking Light April 2004

Gallery

Credit: Randy Mayor; Katie Stoddard

Recipe Summary

Yield:
4 servings (serving size: 2 rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.

  • To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.

  • Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.

Nutrition Facts

393 calories; calories from fat 27%; fat 11.7g; saturated fat 4.3g; mono fat 3.6g; poly fat 1.5g; protein 19.3g; carbohydrates 58.3g; fiber 5.9g; cholesterol 20mg; iron 3.8mg; sodium 924mg; calcium 253mg.
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