WHOLE WHEAT LASAGNA NOODLES NEAR ME RECIPES

Name: Spinach Lasagna Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9
Cuisine: Italian
Ingredients: 2 cups homemade marinara sauce (plus more for serving); 9 uncooked lasagna noodles (wheat or gluten-free); 10 oz package frozen chopped spinach (thawed and squeezed well); 15 oz part skim ricotta cheese (I like Polly-o); 1/2 cup grated Parmesan cheese; 1 large egg; kosher salt and fresh pepper; 9 tbsp about 3 oz part skim mozzarella cheese, shredded

SPINACH LASAGNA ROLL RECIPE - SKINNYTASTE

Spinach Lasagna Roll Recipe - Skinnytaste image

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 9

Number Of Ingredients 8

Ingredients

2 cups homemade marinara sauce (plus more for serving)
9 uncooked lasagna noodles (wheat or gluten-free)
10 oz package frozen chopped spinach (thawed and squeezed well)
15 oz part skim ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 large egg
kosher salt and fresh pepper
9 tbsp about 3 oz part skim mozzarella cheese, shredded

Steps:

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Cook noodles according to package directions, then drain.
Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

Nutrition Facts : ServingSize 1 roll, Calories 253 kcal, CarbohydrateContent 28 g, ProteinContent 14.5 g, FatContent 8 g, SaturatedFatContent 4.5 g, CholesterolContent 28 mg, SodiumContent 285 mg, FiberContent 2 g, SugarContent 1 g

BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE

Butternut Squash and Spinach Lasagna Rolls - Skinnytaste image

Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 9

Number Of Ingredients 14

Ingredients

1 lb butternut squash (peeled and diced)
1 teaspoon olive oil
1/4 cup shallots (minced)
2 cloves garlic (minced)
2 tbsp fresh grated parmesan cheese
kosher salt and freshly ground black pepper (to taste)
9 lasagna noodles (cooked (use gluten free noodles for gluten free))
10 oz package frozen chopped spinach (heated and squeezed well)
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup fresh grated Parmesan cheese
1 large egg
salt and fresh pepper
9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
1 tablespoon parsley (minced)

Steps:

Bring a large pot of salted water to a boil.
Add butternut squash and cook until soft.
Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
Preheat oven to 350°F.
Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
To serve, ladle a little extra sauce on the plate and top with lasagna roll.

Nutrition Facts : ServingSize 1 lasagna roll, Calories 227 kcal, CarbohydrateContent 29 g, ProteinContent 16 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 30 mg, SodiumContent 265 mg, FiberContent 3 g, SugarContent 3 g

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Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!
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