This savory entrée is quick and easy—and perfect for little hands helping in the kitchen! Stuff additional veggies inside to create a more nutrient-packed dish.
Spinach Lasagna Rollups
1 24-ounce can pasta sauce, divided
12 lasagna noodles, cooked
1 10-ounce package frozen spinach, thawed
15 ounces part-skim ricotta cheese
2-1/2 cups part-skim mozzarella cheese, shredded, divided
2/3 cup parmesan cheese, shredded
1 large egg
Preheat oven to 375°F. Prepare filling by mixing together the spinach, ricotta cheese, 1-1/2 cups mozzarella cheese, parmesan cheese and egg. Set aside. Spread a large piece of parchment or wax paper on a smooth surface. Lay down each individual noodle. Divide cheese filling evenly and spread along the length of each noodle. Roll noodles into individual lasagna rollups. Pour 1 cup of tomato sauce on the bottom of a 9 x 13-inch baking dish. Place rollups on top of sauce. Add remaining tomato sauce on top of rollups. Sprinkle with remaining 1 cup of mozzarella cheese. Bake for 25 minutes, or until cheese is golden and sauce is bubbly. Serves 12
- For added fiber, substitute whole-wheat noodles for regular lasagna noodles.
- Add other vegetables, such as broccoli, mushrooms, onions or zucchini, to boost flavor and nutrition.
Nutritional Analysis—Calories: 232; fat: 10g; carbohydrates: 20g; cholesterol: 45mg; sodium: 501mg; fiber: 2g; sugar: 5g; protein: 16g