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Roasted vegetable lasagna with cheese and tomato sauce on white plate.

Spinach Lasagna Roll-Ups

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian, italian-american
Servings 12
Calories 299 kcal

Ingredients
  

  • 1 small onion finely diced
  • 2 cloves garlic crushed
  • 22 oz baby spinach
  • 22 oz ricotta
  • 1 egg
  • ¼ tsp ground nutmeg
  • ¼ cup fresh basil chopped
  • 1 tsp fresh thyme leaves
  • ½ cup parmesan finely shredded (divided)
  • 2 cups mozzarella shredded (divided)
  • Salt and pepper
  • 12 lasagna noodles
  • 2 cups marinara Sauce

Instructions
 

  • In a skillet on medium heat, sauté onions and garlic in olive oil, add spinach till wilted, and set aside after all water cooks off.
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  • Bring a large pot of water to the boil and boil the lasagna sheets for 5 minutes each.
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  • Preheat the oven to 350F. In a bowl mix the spinach and onion along with the ricotta, egg, nutmeg, fresh basil, thyme, ¼ cup Parmesan, 1 cup mozzarella, and a pinch of salt and pepper. Mix until it forms a paste.
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  • Divide this between lasagna sheets and roll them up.
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  • Spoon a layer of marinara sauce onto the bottom of a 9 x 13 inch casserole dish and arrange the rolls into the dish in lines.
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  • Add the rest of the marinara sauce on top. Sprinkle over the rest of the mozzarella and Parmesan. Place it into the oven to bake for 30 minutes until the cheese is bubbling.
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Nutrition

Calories: 299kcalCarbohydrates: 29gProtein: 18gFat: 13gSaturated Fat: 7gSodium: 484mgFiber: 3g
Keyword Spinach Lasagna Roll-Ups
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