Spinach And Ricotta Cheese Lasagna Roll-Ups
Taking the traditional Lasagna to the next level and making it fancier and easier to serve. This Spinach and Ricotta Cheese Lasagna Roll-Ups is perfect for weekend brunch or Holiday meals.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: dinner, Kids Friendly, Lunch Box Recipes, savory snack
Cuisine: European, Italian
Diet: Vegetarian
Servings: 12 roll-ups
Calories: 214kcal
For the filling –
- 2 cups Spinach Frozen (thawed and drained)
- 15 oz Ricotta cheese
- ¾ cup Mozzarella cheese
- 1 teaspoon Crushed red pepper
For the sauce –
- 2 cups Marinara sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Oregano Dried
- 1 teaspoon Parsley Dried
- 1 teaspoon Crushed red pepper
For the remainder of the dish –
- 12 Lasagna sheets
- ½ cup Mozzarella cheese
- to garnish Fresh basil
To make the filling for Spinach And Ricotta Cheese Lasagna Roll-Ups –
To make the sauce for lasagna roll-ups –
To assemble the Spinach And Ricotta Cheese Lasagna Roll-Ups –
Layer a 9 x 13 baking dish with 1 cup of sauce.
Working with one cooked lasagna sheet at a time, spread about 2 to 3 heaped tablespoon of filling evenly. Make sure that you spread the filling until the edge.
Now roll the sheet carefully, without applying too much pressure. Make sure that you keep the filling inside the lasagna sheet.
Place the prepared sheet on the prepared baking dish.
Layer the rolls with the remaining marinara sauce and top with the mozzarella cheese.
Cover the pan loosely with aluminum foil and bake at 350 F oven for 15 minutes.
Now open the foil and then bake again for 15 more minutes or until the cheese on top has melted and starts to brown.
Remove from oven and let it cool down for about 5 minutes. Garnish with fresh basil leave and serve warm.
Calories: 214kcal | Carbohydrates: 25g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 328mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 1mg