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Lasagna Spinach Roll Ups

 Lasagna Spinach Roll Ups
With five kinds of cheese, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special guests.—Mary Jane Jones, Williamstown, West Virginia
10 ServingsPrep: 35 min. Bake: 30 min. + standing

Ingredients

  • 10 uncooked lasagna noodles
  • 1 package (8 ounces) cream cheese, softened
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • SAUCE:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • Cook lasagna noodles according to package directions; drain. In a
  • large bowl, beat cream cheese until smooth. Stir in the spinach,
  • ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread
  • 1/2 cup cheese mixture over each noodle; carefully roll up.

2 of 2

Lasagna Spinach Roll Ups (continued)

Directions (continued)

  • For sauce, in a large saucepan, melt butter over medium heat. Whisk
  • in the flour, pepper and salt until smooth. Gradually whisk in
  • broth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in cream.
  • Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut
  • lasagna roll-ups in half widthwise; place cut side down in dish. Top
  • with remaining sauce; sprinkle with Gruyere and Parmesan.
  • Cover and bake at 350° for 20-25 minutes. Uncover; bake 10
  • minutes longer or until bubbly. Let stand for 15 minutes before
  • serving.
  • Yield: 10 servings.
Nutritional Facts: 2 roll-ups equals 496 calories, 34 g fat (21 g saturated fat), 114 mg cholesterol, 816 mg sodium, 26 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.