Best Spinach Rollups Recipes

Ground Beef and Spinach Lasagna Rollups image

Provided by ratherbeswimmin

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb lean ground beef
1/4 cup chopped onion
1 (14 ounce) jar commercial pasta sauce
1 egg, beaten
3/4 cup ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons dried oregano
1 teaspoon dried basil
1 1/4 cups shredded mozzarella cheese
4 cooked lasagna noodles
1 cup fresh baby spinach leaves, washed and stems removed

Steps:

In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well.
Add in 1/2 cup pasta sauce; stir to combine.
Take skillet off of burner.
Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan.
In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix.
Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle.
Beginning with the short side, loosely roll each noodle.
Place seam side down in baking dish.
Top rollups with remaining pasta sauce.
Cover with aluminum foil.
Bake at 350° for 30-40 minutes or until bubbly and heated through.
Take off foil; sprinkle with remaining cheese.
Bake 2-4 more minutes or until cheese is melted.
Let rest for 5-10 minutes before serving.

Slow-Cooker Spinach Lasagna Rollups image

Provided by Maggie Shi

Yield Serves 6

Number Of Ingredients 8

1 pound lasagna noodles (not no-boil)
1 (16-ounce) container ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
2 (24-ounce) jars marinara sauce, divided

Steps:

In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.

Spinach Rollups image

Provided by Christine Whisenhunt

Time 30m

Number Of Ingredients 7

4 box chopped spinach, drained and squeezed dry
2 c mayonaisse
2 c sour cream
2 pkg ranch dip mix
2 c bacon bits
4-6 bunch green onions
12 extra large flour tortillas

Steps:

1. Tear wax paper sheets a little larger that the tortillas. Stack paper, tortilla, paper, tortilla, etc.
2. Mix all ingredients together.
3. Spread thinly on tortilla, roll up and then wrap in the wax paper sheet, twisting ends to secure. Repeat until mixture is gone.
4. Refrigerate overnight. If you don't want to do them the night before, at least allow a couple hours for them to set up in the frig to make slicing easier, and for flavors to meld.
5. Slice into 1 inch pieces, edge side down, with a sharp knife to avoid tearing.
6. Arrange on platter and you're ready to serve!