Best Spinach Lasagne Rolls Recipes

Easy Spinach Lasagne Rolls image

Provided by Brooke the Cook in

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

6 -8 lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup fresh parmesan cheese, grated (divided)
1 cup part-skim ricotta cheese
2 garlic cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
15 1/2 ounces spaghetti sauce
1/2 cup fat-free cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded

Steps:

Preheat oven to 350 degrees.
Cook noodles according to the package directions.
Drain, rinse under cold water and drain again. Set aside.
Stir together spinach, 1/2 cup of the parmesan cheese, ricotta cheese, garlic, pepper flakes, salt and pepper.
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
Place a thin layer of spaghetti sauce in a 8x8 (or 11x7) baking dish.
Stand rolled noodles on end and slightly apart in dish.
Pour remaining spaghetti sauce over noodles.
Bake, covered at 350 degrees for 30-35 minutes.
Combine remaining cheeses, add to lasagne rolls.
Return to oven until cheese melts.

Nutrition Facts : Calories 530.6, Fat 18.5, SaturatedFat 9.1, Cholesterol 47.5, Sodium 1428, Carbohydrate 61.7, Fiber 5.2, Sugar 15.9, Protein 30.7

Spinach Lasagne Rolls image

Provided by Isabella DeFazio

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon olive oil
1 10-ounce package leaf spinach, thawed, drained, chopped
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten to blend
1 tablespoon chopped Italian parsley
Salt and pepper
2 cups prepared spaghetti sauce
8 lasagne noodles, freshly cooked
1 1/4 cups grated mozzarella

Steps:

Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.