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Spinach Lasagna Roll-Ups

 Spinach Lasagna Roll-Ups
Friends we hadn't seen for a while dropped by unexpectedly. They were on a tight schedule, and if I wanted them to stay for supper, I needed to fix something quickly. I didn't have time to make lasagna, so I created this special dish.—Julia Trachsel, Victoria, British Columbia
6 ServingsPrep: 30 min. Bake: 20 min.


  • 12 uncooked lasagna noodles
  • 2 eggs, lightly beaten
  • 2-1/2 cups ricotta cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 jar (26 ounces) meatless spaghetti sauce


  • Cook lasagna noodles according to package directions; drain.
  • Meanwhile, in a large bowl, combine the eggs, cheeses, spinach,
  • salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each
  • noodle; carefully roll up.
  • Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking
  • dish. Place roll-ups seam side down over sauce. Top with remaining
  • sauce. Bake, uncovered, at 375° for 20-25 minutes or until
  • heated through. Yield: 6 servings.
Nutritional Facts: 1 serving (2 each) equals 569 calories, 22 g fat (13 g saturated fat), 145 mg cholesterol, 1,165 mg sodium,

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Spinach Lasagna Roll-Ups (continued)

Nutritional Facts: 57 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.