Best Spinach Artichoke Lasagna Roll Ups Recipes

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY

Spinach-Artichoke Lasagna Roll-ups Recipe by Tasty image

Here's what you need: lasagna noodles, ricotta cheese, spinach, artichoke heart, olive oil, garlic, marinara sauce, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Alix Traeger

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish

Steps:

Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
Preheat oven to 350˚F (180˚C).
In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
Spoon some of the mixture onto the lasagna noodle and roll tightly.
Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
Top with the rest of the mozzarella and parmesan.
Bake for 35-40 minutes or until the cheese is brown and crispy.
Serve and top with parsley.
Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 29 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, Sugar 5 grams

SPINACH-ARTICHOKE LASAGNA ROLL-UPS

Spinach-Artichoke Lasagna Roll-Ups image

Make our Spinach-Artichoke Lasagna Roll-Ups in a single skillet. Try a different approach to a favorite dish with our Spinach-Artichoke Lasagna Roll-Ups.

Provided by My Food and Family

Categories Lasagna Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry
1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
2 cloves garlic, minced
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup fresh basil leaves, cut into thin strips, divided
6 lasagna noodles, cooked
2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

Combine first 5 ingredients in large bowl. Add 1 cup shredded cheese and 2 Tbsp. basil; mix well. Spread artichoke mixture onto noodles; roll up.
Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through. Remove from heat.
Top with remaining shredded cheese and basil.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE

Spinach-Artichoke Lasagna Roll-Ups Recipe image

Provided by á-132577

Number Of Ingredients 12

Ingredients

12-15 lasagna noodles
2 cups ricotta
1 cup spinach
1 cup artichoke hearts, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup mozzarella, shredded
1 cup parmesan, shredded
1 teaspoon salt
1/2 teaspoon pepper
Parsley

Steps:

1. Preheat oven to 350˚F/180˚C. 2. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside. 3. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside. 4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, ½ cup of mozzarella, and ½ cup of parmesan, garlic, salt, and pepper. 5. Spoon some of the mixture onto the lasagna noodle and roll tightly. 6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish. 7. Top with the rest of the mozzarella and parmesan. 8. Bake for 35-40 minutes or until the cheese is brown and crispy. 9. Top with parsley and enjoy!