Meatless Lasagna Rolls
Recipe: #1453
October 26, 2011
Categories: Cheese, Lasagna, Spinach, Italian, Sunday Dinner, Oven Bake, High Fiber, High Protein, Low Cholesterol, Low Fat, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"I usually make at least 16 of these at a time, as they freeze very well. Just bake as directed, then freeze in pairs. I've made this with regular noodles, whole wheat noodles, and diabetic noodles (Dreamfield) and all of them work well."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (581.6 g)
- Calories 843.6
- Total Fat - 39.6 g
- Saturated Fat - 17.6 g
- Cholesterol - 195.8 mg
- Sodium - 2562.4 mg
- Total Carbohydrate - 71.9 g
- Dietary Fiber - 10 g
- Sugars - 13.9 g
- Protein - 49.7 g
- Calcium - 1170.4 mg
- Iron - 4 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 350F; spray two small casserole dishes (or one larger one) with cooking spray.
Step 2
In a small bowl, combine spinach, ricotta cheese, egg, mozzarella cheese, 1 tablespoon Parmesan cheese and the seasonings; mix well.
Step 3
Lay cooked lasagna noodles out on a damp towel or cutting board; spoon 1/4 of the cheese mixture down the center of each noodle.
Step 4
Starting from the narrow end, roll the noodles around the filling.
Step 5
Place two rolls in each prepared casserole dish and spoon 1/8 cup spaghetti sauce over each roll.
Step 6
Bake at 350F until heated through, 30 minutes.
Step 7
Sprinkle each roll with 2 teaspoons Parmesan and bake an additional 5 minutes to melt.
Tips
No special items needed.
0 Reviews
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