Cheesy Lasagna Rolls with Spinach and Ricotta

Thursday, August 30th 2012, 9:23 am
By: News On 6



½ pound (8-10) uncooked lasagna noodles

Nonstick cooking spray

1 cup ricotta cheese

1 ½ cup prepared marinara sauce

1 ½ cup packed baby spinach

½ cup shredded mozzarella cheese


Preheat oven to 400 degrees. Meanwhile, bring large pot of salted water to a boil, add noodles and cook until al dente, 8-10 minutes. Drain well and gently transfer to a clean work surface. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20-25 minutes.

Nutritional Info: per serving, 350 calories, 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate, 16g protein.

Kids love this dish and thankfully it's easy to customize to their taste. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta!