Quick & Easy Spinach Lasagna Roll-Ups
Perfect for meal prep, these Quick & Easy Lasagna Roll-Ups are a family favorite!
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Servings: 12 ROLLS
Calories: 403kcal
Equipment
- Medium-size mixing bowl
- Baking sheet
- Parchment paper
- 9x13-inch baking dish
- Oven
Ingredients
- 12 lasagna noodles
- 10 oz frozen spinach, thawed and squeezed to remove as much water as possible
- 15 oz full-fat ricotta cheese
- ⅓ cup Parmesan cheese, grated
- 1 large egg
- ½ tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ⅓ tsp salt (plus more for cooking the lasagna)
- Freshly ground black pepper to taste
- 2 cups marinara sauce (your favorite store-bought)
- ½ cup mozzarella cheese, freshly shredded
Instructions
- Grease a 9x13-inch baking dish and preheat the oven to 375 F.
- Cook the lasagna noodles in a large pot of salted boiling water until al dente, according to package instructions, about 8 minutes.
- Make the filling: while the pasta cooks, mix the spinach, ricotta cheese, parmesan cheese, egg, garlic powder, oregano, basil, red pepper flakes, salt, and pepper in a small bowl until well combined.
- Spread ½ cup marinara sauce into the bottom of the baking dish.Make the rolls: drain the noodles and place them on a baking sheet lined with parchment paper. Spread about 3 tbsp of ricotta/spinach filling and 2 tbsp marinara sauce onto each noodle. Roll them up from bottom to top and place them in the baking dish, seam side down. Spoon the rest of the sauce over the rolls, sprinkle the shredded mozzarella cheese on top, cover with foil, and bake for 30 mins. Remove the foil and bake for 5-10 more minutes until slightly golden on top.
Nutrition
Calories: 403kcal | Carbohydrates: 49g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 802mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 18mg