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Hefty Spinach Lasagna Roll-Ups

Ingredients (10)

  • 1 (16-ounce) pack lasagna noodles (22 noodles; regular, not no-boil)
  • Vegetable or olive oil
  • 1 large egg, lightly beaten
  • 1 (15- to 16-ounce) container whole-milk ricotta cheese
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • 1 pound whole-milk mozzarella cheese, shredded
  • Kosher salt
  • Freshly ground black pepper
  • 2 (17-ounce) bags frozen spinach, thawed and excess liquid squeezed out
  • 2 (22-ounce) jars marinara sauce
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Nutritional Information
  • Calories403
  • Fat15.6g
  • Saturated fat8.42g
  • Trans fat0.01g
  • Carbs44.46g
  • Fiber5.51g
  • Sugar8.21g
  • Protein22.11g
  • Cholesterol62.45mg
  • Sodium954.8mg
  • Nutritional Analysis per serving (11 servings) Powered by

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Hefty Spinach Lasagna Roll-Ups

Everybody likes lasagna, so it’s great to serve at a party or bring to a potluck. These individual spinach lasagna roll-ups solve the problem of messing around with a spatula to hoist servings out of a baking dish. Instead of layering the ingredients en masse, you simply layer pasta strips with spinach and cheese, roll them up cinnamon bun–style, and cover with sauce. They’re easy to make, and it’s a great activity to do with the kids.

Instructions

  1. 1Preheat the oven to 350 degrees Fahrenheit.
  2. 2Boil the noodles, removing them when they are mostly cooked but still very al dente. Drain and cool under cold water. Add some oil to a bowl and, with your hands, coat both sides of each noodle.
  3. 3Mix together the egg, ricotta, half of the Parmesan, and all of the mozzarella. Add salt and pepper to taste.
  4. 4On a large work surface, lay out the noodles in rows of 2 lengthwise. (I overlapped the ends of the noodles either under or over slightly to make the rolling easier and the roll-ups hold together better.) You should have 11 rows total.
  5. 5Evenly spread out the cheese mixture on each row of noodles.
  6. 6Evenly distribute the spinach.
  7. 7Roll the noodles and, when you get to the end of each roll, set it down on the end seam to keep it together.
  8. 8Take an extra-large baking dish or whatever you’ve got and cover the bottom with 1 jar of the marinara sauce.
  9. 9Place the noodle rolls on top of the sauce and then cover them with half of the remaining jar of sauce.
  10. 10Cover the dish with foil and bake on the middle rack for 40 minutes.
  11. 11Heat up the last of the marinara sauce and serve it on top with the remaining Parmesan cheese. Serve immediately.
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