Vegetarian Lasagna Roll-Ups
Savory spinach and ricotta embrace in delightful pasta rolls.
⏱️ 55 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 45g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍝8 lasagna noodles
- 🧀15 oz ricotta cheese
- 🥬10 oz frozen chopped spinach, thawed and squeezed dry
- 🧀½ cup shredded mozzarella cheese
- 🧀¼ cup grated Parmesan cheese
- 🥚1 large egg
- 🧄1 tsp garlic powder
- 🌿½ tsp dried basil
- 🧂 salt and black pepper, to taste
- 🍅24 oz marinara sauce, divided
Pro tips
- Ensure spinach is very dry to avoid a watery filling; wring it out vigorously in a clean kitchen towel.
- Don't overcook the noodles initially, as they will cook more in the oven. Al dente is perfect for rolling.
- For an extra flavor boost, add a pinch of red pepper flakes to the ricotta mixture.
- These roll-ups can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Method
- 1Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat on parchment paper to prevent sticking.
- 2In a large bowl, combine ricotta cheese, squeezed dry spinach, 1/4 cup mozzarella, Parmesan cheese, egg, garlic powder, dried basil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- 3Spread approximately 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- 4Lay out one cooked lasagna noodle. Spread about 1/4 to 1/3 cup of the ricotta mixture evenly over the entire surface of the noodle.
- 5Carefully roll up the noodle tightly, starting from one end. Place the rolled noodle seam-side down in the prepared baking dish.
- 6Repeat with the remaining noodles and ricotta mixture, arranging them snugly in the baking dish.
- 7Pour the remaining marinara sauce over the rolled lasagna noodles. Sprinkle the remaining 1/4 cup mozzarella cheese on top.
- 8Bake for 25-30 minutes, or until the cheese is melted and bubbly and the dish is heated through. Let stand for 5 minutes before serving.