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Spinach and Cheese Lasagna Rolls

These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
  • Total Time
    Prep: 25 min. + chilling Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 2% cottage cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 6 lasagna noodles, cooked and drained
  • 1 jar (24 ounces) marinara sauce

Directions

  • In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups.
  • Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.
Editor’s Note: This recipe was tested with Hunt's seasoned tomato sauce for lasagna.
Nutrition Facts
1 lasagna roll: 301 calories, 11g fat (5g saturated fat), 56mg cholesterol, 963mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 18g protein.

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