Cheesy Spinach Artichoke Lasagna Roll-Ups
Nutrition Information
  • Serves: 12 servings
  • Serving Size: 1 roll
  • Calories: 270
  • Fat: 9 g
  • Carbohydrates: 33 g
  • Sodium: 780 mg
  • Fiber: 4 g
  • Protein: 16 g
  • Cholesterol: 25 mg
Type: Entree
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 12 lasagna noodles
  • 2 cups part-skim ricotta cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 10-ounces frozen spinach, thawed and drained
  • 1 cup marinated artichoke hearts, chopped and drained
  • ¼ cup Parmesan cheese, shredded
  • ¼ teaspoon dried basil
  • ⅛ teaspoon crushed red pepper flakes
  • Pinch of nutmeg
  • Salt and black pepper, to taste
  • 4 cups marinara sauce
  • 2 cups part-skim mozzarella cheese, shredded
Instructions
  1. Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Set aside to cool.
  2. In a mixing bowl, combine ricotta cheese, egg, garlic, spinach, artichoke hearts, Parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper, if desired.
  3. Spray a 9×13 baking dish with cooking spray. Line the bottom with ½ cup marinara sauce and set aside.
  4. Spread ¼ cup of the ricotta spinach mixture onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese.
  5. Cover dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted on top. Remove from oven and let sit for 5 minutes before serving. Enjoy!
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