Spinach Lasagna Roll Ups Recipes

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LASAGNA SPINACH ROLL-UPS



Lasagna Spinach Roll-Ups image

For variety, substitute one pound of cooked Italian sausage for one box of the spinach. You can use your own favorite home cooked tomato sauce or use sauce from a jar in place of the sauce in this recipe.

Provided by Michele O'Sullivan

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package lasagna noodles
2 tablespoons butter
⅔ cup chopped red bell pepper
⅔ cup chopped fresh mushrooms
½ cup chopped onion
2 cups small curd cottage cheese
2 (10 ounce) packages frozen chopped spinach
2 eggs, lightly beaten
6 tablespoons grated Parmesan cheese, divided
1 teaspoon black pepper
2 (15 ounce) cans tomato sauce
2 teaspoons dried marjoram
1 teaspoon white sugar
½ teaspoon garlic powder
⅔ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
  • In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
  • In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.
  • Spread 1/3 cup filling on each noodle. Roll up and place in greased 9x13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 54 g, Cholesterol 71.9 mg, Fat 11.2 g, Fiber 6 g, Protein 24.2 g, SaturatedFat 5.8 g, Sodium 988.1 mg, Sugar 8.3 g

LASAGNA SPINACH ROLL UPS



Lasagna Spinach Roll Ups image

With five kinds of cheese, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special guests.-Mary Jane Jones, Williamstown, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 18

10 uncooked lasagna noodles
1 package (8 ounces) cream cheese, softened
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/4 teaspoon salt
SAUCE:
3 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chicken broth
1 cup heavy whipping cream
TOPPING:
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese

Steps:

  • Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 496 calories, Fat 34g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 816mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

SPINACH AND CHEESE LASAGNA ROLLS



Spinach and Cheese Lasagna Rolls image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

SPINACH LASAGNA ROLL UPS



Spinach Lasagna Roll Ups image

Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.

Provided by Chickentarian

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients 9

8 lasagna noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
  • Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
  • Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g

SPINACH LASAGNA ROLL-UPS (MEATLESS)



Spinach Lasagna Roll-Ups (Meatless) image

I found this recipe in the January/February 2007 edition of Simple & Delicious magazine. These Italian-inspired roll-ups are fast and fun to fix. With their elegant look, they're perfect for both family meals and special occasion dinners alike. Time does not include chill time.

Provided by Crafty Lady 13

Categories     < 60 Mins

Time 48m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup part-skim mozzarella cheese, shredded
1 cup small curd cottage cheese, 2% fat
3/4 cup parmesan cheese, grated, divided
1 egg, lightly beaten
6 lasagna noodles, cooked and drained
2 (15 ounce) cans seasoned tomato sauce or 2 (15 ounce) cans spaghetti sauce

Steps:

  • In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg.
  • Spread a heaping 1/3 cupful over each noodle.
  • Roll up and secure with toothpicks.
  • Place seam side down in an 11 x 7 x 2 inch baking dish coated with non-stick cooking spray.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Pour tomato or spaghetti sauce over roll-ups.
  • Cover and bake at 350 degrees Fahrenheit for 33-38 minutes or until bubbly.
  • Sprinkle with remaining Parmesan cheese.
  • Discard toothpicks.

Nutrition Facts : Calories 331.3, Fat 12.9, SaturatedFat 7, Cholesterol 72.6, Sodium 1358.8, Carbohydrate 29.6, Fiber 4.2, Sugar 8.6, Protein 25.8

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

Delicious and an easy, healthy meal! Slightly altered from http://www.thekitchn.com/thekitchn/quick-weeknight-meals-2009/nicoles-spinach-lasagna-roll-ups-quick-weeknight-meals-recipe-contest-2009-096780

Provided by virgored

Categories     Spinach

Time 35m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 7

8 lasagna noodles, cooked
2 cups fat-free cottage cheese
2 cups shredded cheese (Italian blend -- parmesan, mozzarella, and provolone or romano)
2 cups fresh Baby Spinach, chopped
1 cup spaghetti sauce
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 450 degrees.
  • Boil water for noodles.
  • Mix cottage cheese, half of shredded cheese, baby spinach, and spices.
  • Lay your noodles on the counter or cutting board and spread cheese mixture.
  • Roll noodles from bottom to top, and place in pan, side by side, touching.
  • Pour tomato sauce over the rolls, and sprinkle the remaining shredded cheese over top.
  • Place pan in oven for 15-20 minutes, or until cheese is melted and slightly browned, or until heated through.

Nutrition Facts : Calories 468.7, Fat 16.4, SaturatedFat 9.2, Cholesterol 41.2, Sodium 870.1, Carbohydrate 48, Fiber 2.2, Sugar 7.8, Protein 31.3

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

"Carnivores and vegetarians alike are seduced by this rich pasta entrée, which supplies a satisfying serving of vegetables in every portion." I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes.

Provided by alice Dave

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 no-boil lasagna noodles
1 tablespoon olive oil
2 garlic cloves, minced
1 (5 ounce) package washed Baby Spinach (or 8 ounces frozen spinach leaves, thawed and squeezed dry)
1 1/2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
1 large egg
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pepper
2 -3 cups tomato sauce

Steps:

  • Preheat oven to 375 Farenheit.
  • Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
  • Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
  • In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
  • Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
  • Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.

Nutrition Facts : Calories 375.5, Fat 25.9, SaturatedFat 13.7, Cholesterol 122, Sodium 1194.2, Carbohydrate 11.9, Fiber 2.7, Sugar 6.2, Protein 25.4

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY



Spinach-Artichoke Lasagna Roll-ups Recipe by Tasty image

Here's what you need: lasagna noodles, ricotta cheese, spinach, artichoke heart, olive oil, garlic, marinara sauce, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish

Steps:

  • Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  • In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  • Preheat oven to 350˚F (180˚C).
  • In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  • Spoon some of the mixture onto the lasagna noodle and roll tightly.
  • Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  • Top with the rest of the mozzarella and parmesan.
  • Bake for 35-40 minutes or until the cheese is brown and crispy.
  • Serve and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 29 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, Sugar 5 grams

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