Spinach Lasagna Roll-Ups // Melissa Southern Style Kitchen

 

Lasagna Roll-Ups

Servings12 servings
Calories250kcal

Ingredients

  • 12 regular lasagna noodles cooked to al dente per package directions
  • 1 lb ground beef or Italian sausage
  • 1 small onion diced
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 3 cloves garlic minced
  • 4 cups prepared marinara sauce (i.e. Bertolli Four Cheese or similar)
  • 1 16 oz package frozen spinach thawed, squeeze dry
  • 1 15 oz container ricotta cheese
  • 3/4 cup grated Parmesan cheese, plus 2 Tbsp for top
  • 1 Tbsp prepared basil pesto
  • 1/2 tsp crushed red pepper flakes
  • 1 large egg lightly beaten
  • 3 cups shredded mozzarella cheese OR mozzarella provolone blend divided use
  • 2 Tbsp chopped parsley

Instructions

  • Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper. Set aside.
  • In a medium size pot, cook onion and ground beef (or Italian sausage) in olive oil. Cook over medium-high heat until no pink remains. Add salt and garlic, cooking for 1 minute longer.
  • Drain fat from pan adding marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling).
  • In a small mixing bowl blend together spinach, ricotta, 3/4 cup Parmesan cheese, basil pesto, red pepper flakes and beaten egg.
  • Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
  • Assemble: Spread each lasagna noodle with spinach-ricotta mixture. Sprinkle with one half of shredded mozzarella cheese. Starting at one end roll ending seam side down. (Divide 2 cups cheese between roll-ups reserving 1 cup for the top.)
  • Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side in the dish seam side down. Repeat until all noodles have been used, then ladle reserved meat sauce on top.
  • Lay foil loosely on top and bake in preheated oven for 30 minutes. Uncover, sprinkle with reserved 1 cup shredded cheese and 2 Tbsp Parmesan cheese.
  • Return to the oven and bake uncovered for an additional 15-20 minutes or until the sauce is bubbly and cheese is golden brown.
  • Let stand for 5 minutes, then serve garnished with chopped fresh parsley.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 7g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 910mg | Potassium: 409mg | Fiber: 1g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 2mg

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