Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 9 Rolls
These heavenly treats are the perfect dish to serve pretty much all the time! Try this recipe now and enjoy!
Ingredients:
2 c homemade marinara sauce, plus more for serving
9 uncooked lasagna noodles, wheat or gluten-free
10 ounces package frozen chopped spinach, thawed and squeezed well
15 ounces part-skim ricotta cheese, I like Polly-o
1/2 c grated Parmesan cheese
1 large Egg
kosher salt and fresh pepper
9 tablespoons about 3 oz part-skim mozzarella cheese, shredded
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Spread 1 cup of the sauce onto a 9×12-inch baking dish.
Step 3: Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Step 4: In a medium mixing bowl, add the ricotta cheese, spinach, egg, Parmesan cheese, salt, and pepper. Stir until well mixed.
Step 5: Lay wax paper on a flat surface and top it with dry lasagna noodles.
Step 6: Spread about 1/3 cup of the ricotta mixture on top of the noodles.
Step 7: Roll each noodle and arrange them onto the prepared baking dish, side down.
Step 8: Spread the rest of the sauce on top of the noodles and top each roll with 1 tablespoon of mozzarella cheese.
Step 9: Cover the baking dish with aluminium foil.
Step 10: Place it inside the preheated oven and bake for about 40 minutes or until the cheese has melted completely.
Step 11: Serve and enjoy!
Nutrition Facts:
Serving: 1roll, Calories: 253kcal | Carbohydrates: 28g | Protein: 14.5g | Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 28mg | Sodium: 285mg | Fiber: 2g | Sugar: 1g
Ingredients
- 2 c homemade marinara sauce, plus more for serving
- 9 uncooked lasagna noodles, wheat or gluten-free
- 10 ounces package frozen chopped spinach, thawed and squeezed well
- 15 ounces part-skim ricotta cheese, I like Polly-o
- 1/2 c grated Parmesan cheese
- 1 large Egg
- kosher salt and fresh pepper
- 9 tablespoons about 3 oz part-skim mozzarella cheese, shredded
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Spread 1 cup of the sauce onto a 9×12-inch baking dish.
Step 3: Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Step 4: In a medium mixing bowl, add the ricotta cheese, spinach, egg, Parmesan cheese, salt, and pepper. Stir until well mixed.
Step 5: Lay wax paper on a flat surface and top it with dry lasagna noodles.
Step 6: Spread about 1/3 cup of the ricotta mixture on top of the noodles.
Step 7: Roll each noodle and arrange them onto the prepared baking dish, side down.
Step 8: Spread the rest of the sauce on top of the noodles and top each roll with 1 tablespoon of mozzarella cheese.
Step 9: Cover the baking dish with aluminium foil.
Step 10: Place it inside the preheated oven and bake for about 40 minutes or until the cheese has melted completely.
Step 11: Serve and enjoy!
Notes
Nutrition Facts: Serving: 1roll, Calories: 253kcal | Carbohydrates: 28g | Protein: 14.5g | Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 28mg | Sodium: 285mg | Fiber: 2g | Sugar: 1g
