Spinach Lasagna Rolls
Delicious spinach lasagna rolls featuring seasoned spinach, mushrooms, and cheese, perfect for a hearty, vegetarian-friendly Italian meal that appeals to family and friends alike.
Ingredients
- 10 oz. frozen chopped spinach ⓘ
- 8 lasagna noodles ⓘ
- 1 large onion ⓘ
- 1 medium green pepper ⓘ
- 2 c. sliced fresh mushrooms ⓘ
- 2 cloves garlic ⓘ
- 16 oz. can tomatoes ⓘ
- 1/2 tsp. basil ⓘ
- 8 oz. can tomato sauce ⓘ
- 2 c. low-fat cottage cheese ⓘ
- 1 beaten egg ⓘ
- 1/2 c. grated Parmesan cheese ⓘ
- 1/8 tsp. ground nutmeg ⓘ
Instructions
- Cook the spinach and lasagna noodles separately according to package directions. Drain and set aside.
- Sauté chopped onion, green pepper, sliced mushrooms, and minced garlic until tender.
- Add canned tomatoes, basil, and tomato sauce to the sautéed vegetables. Simmer for 10 minutes.
- In a bowl, combine low-fat cottage cheese, beaten egg, grated Parmesan cheese, and ground nutmeg.
- Spread the cheese mixture evenly over each cooked lasagna noodle.
- Place a portion of cooked spinach on top of the cheese layer and roll up each noodle.
- Arrange the rolled noodles in a greased baking dish and spoon the tomato sauce over the top.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Tips & Substitutions
To enhance flavor, consider adding a pinch of red pepper flakes to the sautéed vegetables. If you don't have low-fat cottage cheese, ricotta can be a great substitute. For a gluten-free version, use gluten-free lasagna noodles. This dish can also be made ahead and frozen before baking. Just adjust the baking time if cooking from frozen.
Serving Suggestions
Serve the spinach lasagna rolls with a fresh side salad, such as Pasta And Spinach Salad, for a balanced meal. A light garlic bread complements the dish nicely. For a complete Italian experience, consider pairing it with a glass of Chianti wine. These rolls are not only satisfying but also a great addition to any vegetarian recipes you may be exploring.
Storage & Reheating
Leftover spinach lasagna rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. They can also be reheated in the microwave, but ensure they are evenly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Lasagna Rolls contains roughly 634 calories, with 16g protein, 95g carbohydrates, and 22g fat. It is an excellent source of vitamin C (53% of the Daily Value), protein (32% of the Daily Value), and iron (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 832mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the lasagna rolls in advance?
Yes, you can prepare the rolls ahead of time. Assemble the rolls and place them in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just be sure to allow some extra baking time if they are cold from the fridge.
What can I use instead of tomatoes in the sauce?
If you prefer a different sauce base, you could use a homemade béchamel sauce or a creamy Alfredo sauce instead of tomatoes. This will create a different flavor profile but still pairs well with the spinach and cheese filling.
How do I prevent the noodles from sticking together?
To prevent lasagna noodles from sticking, make sure to stir them occasionally while boiling. After cooking, rinse them under cold water to stop the cooking process and coat them lightly with olive oil to keep them separate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).