Spinach and Cheese Lasagna Rolls Recipe

4.5 8 16
Spinach and Cheese Lasagna Rolls Recipe
Spinach and Cheese Lasagna Rolls Recipe photo by Taste of Home
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Spinach and Cheese Lasagna Rolls Recipe

Read Reviews
4.5 8 16
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (8 ounces) small-curd 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

Directions

In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan 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.
Editor’s Note: This recipe was tested with Hunt's seasoned tomato sauce for lasagna.
Originally published as Spinach Lasagna Roll-Ups in Simple & Delicious January/February 2007, p44

Nutritional Facts

1 each: 307 calories, 8g fat (5g saturated fat), 59mg cholesterol, 1205mg sodium, 37g carbohydrate (14g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (8 ounces) small-curd 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
  1. In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
  2. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
  3. 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.
Editor’s Note: This recipe was tested with Hunt's seasoned tomato sauce for lasagna.
Originally published as Spinach Lasagna Roll-Ups in Simple & Delicious January/February 2007, p44

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Reviews forSpinach and Cheese Lasagna Rolls

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woopie User ID: 7477569 260112
Reviewed Jan. 22, 2017

"Delicious, easy, make-ahead dish. I added 1 t Italian seasoning to the spinach mixture."

MY REVIEW
bunchoffluff User ID: 6656716 155551
Reviewed Feb. 15, 2014

"5 stars for this one!!! Everyone asks for this recipe! Even bona-fide carnivores are won over by this dish...every time I make this, it seems the whole neighborhood knows what's going on...now if I could just get help w/the dishes...this a very easy dish to personalize..and I usually double the recipe..freezes very well. A nice dish to have in your repetoire."

MY REVIEW
amk4985 User ID: 5118881 104902
Reviewed Oct. 23, 2013

"really easy to make and the whole family loved it!"

MY REVIEW
donnatayhorses User ID: 6312744 159903
Reviewed Oct. 12, 2013

"This meal is completely doable during the work week! Kids and adults alike give this one a thumbs up! You can add chicken if you want meat in this dish, and it works great."

MY REVIEW
loozerjones User ID: 3330124 134356
Reviewed Feb. 20, 2012

"So delicious and so easy! I used ricotta cheese instead of cream cheese because it was all I had in the fridge, and I added some garlic salt and black pepper to the mixture. I also cooked it right away because I saw too late that I was supposed to refrigerate it! Still delicious and easy :)"

MY REVIEW
jadedraven User ID: 2665649 159902
Reviewed Dec. 7, 2011

"I've made this several times and it is a hit with my husband and my toddler. I use extra mozz cheese and spinach, and skip the parm, and i can usually make 8 rolls with it instead of 6. Also i've found that 40-45 mins is the perfect cooking time."

MY REVIEW
amen User ID: 1511657 155834
Reviewed Jun. 24, 2008

"add 1/8 - 1/4 tsp nutmeg"

MY REVIEW
Joanne222 User ID: 1979153 150082
Reviewed Feb. 24, 2008

"Excellent! I like to use a Basil pasta sauce and I put fresh ground black pepper and dried basil before adding the sauce. So good!"

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