Best Meatless Spinach Lasagna Recipes

SPINACH LASAGNA ROLL-UPS (MEATLESS)

Spinach Lasagna Roll-Ups (Meatless) image

I found this recipe in the January/February 2007 edition of Simple & Delicious magazine. These Italian-inspired roll-ups are fast and fun to fix. With their elegant look, they're perfect for both family meals and special occasion dinners alike. Time does not include chill time.

Provided by Crafty Lady 13

Categories < 60 Mins

Time 48m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup part-skim mozzarella cheese, shredded
1 cup small curd cottage cheese, 2% fat
3/4 cup parmesan cheese, grated, divided
1 egg, lightly beaten
6 lasagna noodles, cooked and drained
2 (15 ounce) cans seasoned tomato sauce or 2 (15 ounce) cans spaghetti sauce

Steps:

In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg.
Spread a heaping 1/3 cupful over each noodle.
Roll up and secure with toothpicks.
Place seam side down in an 11 x 7 x 2 inch baking dish coated with non-stick cooking spray.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Pour tomato or spaghetti sauce over roll-ups.
Cover and bake at 350 degrees Fahrenheit for 33-38 minutes or until bubbly.
Sprinkle with remaining Parmesan cheese.
Discard toothpicks.

Nutrition Facts : Calories 331.3, Fat 12.9, SaturatedFat 7, Cholesterol 72.6, Sodium 1358.8, Carbohydrate 29.6, Fiber 4.2, Sugar 8.6, Protein 25.8

MEATLESS SPINACH LASAGNA

Meatless Spinach Lasagna image

This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. "It's comforting and hearty and so make-ahead convenient. I've even made it a week before, frozen it, then reheated the day guests arrive. It's yummy with a loaf of crusty bread and salad." Barbara Carlucci - Orange Park, Florida

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1/3 cup butter, cubed
1/3 cup all-purpose flour
3-3/4 cups half-and-half cream
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese, divided
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded carrot
12 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

Steps:

In a large saucepan, melt butter. Stir in flour until smooth; gradually add creams. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup Parmesan cheese., In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese. , Spread 3/4 cup sauce mixture in a greased 13x9-in. baking dish. Layer with four noodles (noodles will overlap slightly), half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full). , Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 33g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 431mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.