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1 Hour 30 Mins
Serves 6 (serving size: 3 lasagna rolls)
Luscious, saucy, and full of classic spinach lasagna flavors, this fun take on lasagna is a great recipe for kids to help with. You can even make these spinach lasagna rolls ahead and store them in the fridge for a few days. Be sure to use the lasagna noodles that are the classic shape—not the “no-boil” ones.
- 9 uncooked dried lasagna noodles (from 1 [1-lb.] pkg. noodles)
- 2 (10-oz.) pkg. frozen chopped spinach, thawed
- 1 (15-oz.) container low-fat ricotta cheese
- 5 ounces pre-shredded low-moisture part-skim mozzarella cheese (1 1/4 cups)
- 2 medium garlic cloves, minced (2 tsp.)
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 2 cups lower-sodium marinara sauce, divided
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/4 cup torn fresh basil
- Calories 427
- Fat 15g
- Satfat 7g
- Unsatfat 7g
- Protein 26g
- Carbohydrate 47g
- Fiber 5g
- Sugars 7g
- Added sugars 0g
- Sodium 746mg
- Calcium 55% DV
- Potassium 4% DV
How to Make It
Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain and rinse with cold water. Drain thawed spinach in a fine mesh strainer; squeeze excess water from spinach using your hands. Pat excess water from spinach using paper towels.
Stir together spinach, ricotta, mozzarella, garlic, crushed red pepper, and salt in a bowl. Spread 1/3 cup packed spinach mixture over two-thirds of each lasagna noodle. Roll up noodles; cut each in half crosswise using a serrated knife.
Spread 1/2 cup of the marinara sauce on bottom of a 13- x 9-inch baking dish. Arrange lasagna rolls, cut side down, on top of marinara. Pour remaining 1 1/2 cups marinara over rolls; cover with heavy-duty aluminum foil.
Bake in preheated oven 45 minutes. Uncover; sprinkle with Parmesan. Bake at 350°F until sauce is bubbly and cheese has melted, 8 to 10 minutes. Uncover; sprinkle with basil.