Spinach Artichoke Lasagna Roll-up
Embrace a meat-free meal with these delicious Spinach Artichoke Lasagna Roll-ups! These delightful rolls are quicker to prepare and cook compared to a classic lasagna.
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Ingredients
- 2 cups homemade marinara sauce
- 8 uncooked lasagna noodles
- 5 oz package frozen chopped spinach
- 5 ounces canned artichoke hearts
- 15 oz part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove minced garlic
- 1 large egg
- kosher salt and fresh pepper
- 1/2 cup part-skim mozzarella cheese
- optional parsley for garnish
Instructions
- 1
Begin by setting your oven temperature to 350°F. Pour approximately 1 cup of sauce into the base of a 9 x 12 baking dish.
- 2
Prepare the lasagna noodles by following the instructions on the package, then proceed to drain them.
- 3
In the meantime, in a medium mixing bowl, blend together spinach, artichokes, ricotta cheese, Parmesan cheese, an egg, minced garlic, 1/2 teaspoon of salt, and black pepper until well combined.
- 4
On a clean work surface, place a lasagna noodle flat. Take about 1/3 cup of the spinach artichoke mixture and spread it evenly across the noodle. Carefully roll the noodle up and position it seam side down in the baking dish. Continue this process with the remaining noodles.
- 5
Pour the leftover sauce over the rolled noodles and sprinkle 1 tablespoon of mozzarella cheese on top of each roll.
- 6
Cover the baking dish with aluminum foil and bake for 40 minutes, or until the cheese is melted and the rolls are warmed through. This recipe yields 8 rolls.
- 7
To serve, spoon a bit of marinara sauce onto each plate and place a lasagna roll on top.
Nutrition Information
Notes & Tips
- Lasagna roll-ups reheat well. They will keep in the fridge for up to 4 days, or you can freeze cooked rolls for up to 3 months.
- How to Meal Prep and Freeze
- These lasagna roll-ups are great to make ahead. Once they are prepped, cover the dish with foil, refrigerate for up to a day, and then bake when ready. You can also freeze the entire container before baking. To cook, thaw overnight in the refrigerator and then follow the baking directions.