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Spinach and Cheese Lasagna Rolls

 Spinach and Cheese Lasagna Rolls
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
6 ServingsPrep: 25 min. + chilling Bake: 35 min.


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (8 ounces) 2% cottage cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 6 lasagna noodles, cooked and drained
  • 2 cans (15 ounces each) seasoned tomato sauce for lasagna


  • In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2
  • cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each
  • noodle. Roll up and secure with toothpicks.
  • Place seam side down in an 11-in. x 7-in. baking dish coated with
  • cooking spray. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Pour tomato
  • sauce over roll-ups.
  • Cover and bake at 350° for 33-38 minutes or until bubbly.
  • Sprinkle with remaining Parmesan cheese. Discard toothpicks. Yield:
  • 6 servings.

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Spinach and Cheese Lasagna Rolls (continued)

Editor’s Note: This recipe was tested with Hunt's seasoned tomato sauce for lasagna.
Nutritional Facts: 1 roll-up equals 307 calories, 8 g fat (5 g saturated fat), 59 mg cholesterol, 1,205 mg sodium, 37 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.