Recipe For Cheesy Lasagna Rolls With Spinach and Ricotta

Fast & Easy Dinner: Cheesy Lasagna Rolls With Spinach

September 23, 2010

Add some allure to the idea of eating at home by serving your family, quite literally, a modern twist on a weeknight classic like lasagna.

Rather than layering sheets of pasta with sauce and cheese, present the noodles as individual-sized roll-ups, each stuffed with its own helping of ricotta, wilted spinach, and marinara, and topped off with melted mozzarella.
Don't be afraid to modify the recipe to your liking: make the dish worthy of weekend cooking by incorporating homemade tomato sauce and fresh cheese, or add in sausage crumbles if you're looking to up the protein. Want the recipe? Then keep reading.

From Whole Foods Market

Cheesy Lasagna Rolls With Spinach and Ricotta

Ingredients

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Directions

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Serves 4 to 6.

Nutritional information per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein