These easy, cheesy vegetarian lasagna roll-ups put traditional lasagna on its side with a smaller portion that won't leave you with a whole pan of leftovers.
Course Main Course
Cuisine Italian
Keyword lasagna
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8lasagna roll-ups
Calories 154kcal
Ingredients
For the filling:
1 ½cupspark-skim ricotta cheese
1cupmozzarella cheesedivided
¾cupfrozen chopped spinachthawed and drained of excess liquid
½teaspoonkosher salt
¼teaspoonfresh ground black pepper
For the remainder of dish:
1cupmarinara sauce
½teaspoondried oregano
½teaspoondried basil
¼teaspoongarlic powder
¼teaspooncrushed red pepper flakes
8lasagna noodlescooked
Parsley or basil leavesslivered, for garnish
Parmesan cheese for garnish
Instructions
Preheat oven to 350 degrees F.
For the filling:
In a small bowl, stir together all of the filling ingredients (using only ½ cup of the mozzarella and setting the remainder aside.)
For the remainder of the dish:
In a small bowl, whisk together the marinara sauce and spices.
Spread ⅔ cup of the marinara sauce mixture in a thin layer on the bottom of a 2-quart rectangular baking dish. Set aside.
To assemble the lasagna roll-ups, lay a lasagna noodle on a flat surface. Use a ¼ cup measuring cup to measure out the filling for each noodle. Use your fingers to gently press the mixture in a thin, even layer across the entire lasagna noodle. Gently roll up the noodle from one end of the noodle on the short side. Be careful not to press too hard.
Place the lasagna roll-up, seam side down, in the prepared baking dish and repeat until all the lasagna noodles are filled.
Pour the remaining ⅓ cup of marinara sauce over the tops of the lasagna roll-ups. Sprinkle the remaining ½ cup of mozzarella cheese on top of the roll-ups.
Loosely cover the baking dish with aluminum foil, and bake for 15 minutes. Remove foil, then bake for another 15 minutes.
Garnish with parsley, basil leaves and Parmesan cheese if desired.