Spinach Lasagna Rolls

All the flavors of traditional lasagna are wrapped up in these eye-catching rolls. Like the layered version, the rolls bake in a casserole dish, but are easier to serve.

Spinach Lasagna Rolls
40 mins
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  • 1 10 ounce package frozen chopped spinach, cooked and well drained
  • 2 cups low-fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1 beaten egg
  • 1/8 teaspoon ground nutmeg
  • 8 dried lasagna noodles, cooked and drained
  • Nonstick cooking spray
  • 1 large onion, chopped
  • 1 medium green sweet pepper, chopped
  • 2 cups sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 14 1/2 ounce can tomatoes, cut up
  • 1 8 ounce can tomato sauce
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through.
Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings.

Make Ahead Tip

  • Assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree F. oven for 35 to 40 minutes and reheat the sauce.

nutrition information

Per Serving: cal. (kcal) 212, Fat, total (g) 4, chol. (mg) 36, sat. fat (g) 2, carb. (g) 28, fiber (g) 2, pro. (g) 16, sodium (mg) 637, Vegetables () 3, Starch () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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