Lasagna Roll Ups
These Lasagna Roll Ups are like classic lasagna, except rolled up into individual packets. They bake faster and are easier to serve without any slicing, and a great make-ahead option for busy weeknights!
Servings: 9 rolls
Ingredients
- extra virgin olive oil
- 9 dry lasagna noodles
- 3 cups homemade marinara sauce (or store-bought), divided
- 15 ounce (1 3/4 cups) part-skim ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella , divided
- 1/2 cup freshly grated Parmesan cheese
- 10 ounce package frozen spinach ,thawed and squeezed dry
- 2 cloves garlic , minced
- 1/2 teaspoon dried Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
- Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
- In a large bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg. Mix until combined.
- Spread a 1/3 cup of the mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
- Arrange rolls, seam side down, in the baking dish. Top with remaining 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.
- Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.
- Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy!
Video
Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 877mg | Potassium: 530mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4393IU | Vitamin C: 8mg | Calcium: 317mg | Iron: 2mg