Spinach and Sun-Dried Tomato Lasagna Roll Ups

Servings 12

Author Beth Stark

Prep time

30 Minutes

Cook time

40 Minutes

Total time

1 H & 10 M

Ingredients

2 cups part-skim ricotta cheese
1 cup Italian style shredded cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup jarred julienne cut sun-dried tomatoes with Italian herbs, drained
½ teaspoon garlic powder
1 (24-ounce jar) lower sodium marinara sauce
12 whole-grain lasagna noodles, cooked according to package instructions and cooled
1/3 cup part-skim shredded mozzarella cheese
¼ cup chopped fresh basil (optional garnish)

Instructions

Preheat oven to 375°F.
In a medium bowl, combine ricotta cheese, Italian style cheese, spinach, sun-dried tomatoes and garlic powder. Makes about 3 cups.
Pour half of the marinara sauce evenly in the bottom of a 3-quart baking dish.
Arrange cooked lasagna noodles on work surface. Spread ¼ cup of cheese mixture evenly on each noodle. Starting at one end, gently roll each noodle like a jelly roll and place seam side down in baking dish. Repeat with remaining noodles and cheese mixture.
Pour remaining marinara sauce over lasagna rolls. Sprinkle with mozzarella cheese. Cover tightly with foil; bake 35 minutes. Uncover and bake 5-10 minutes more until the cheese on top is melted.
Let stand 10 minutes before serving. Garnish with fresh basil, if desired.

Nutrition Facts

Calories

220

Fat

8 g

Sat. Fat

4 g

Carbs

27 g

Fiber

2 g

Net carbs

127 g

Sugar

5 g

Protein

14 g

Sodium

310 mg

Cholesterol

20 mg

Serving Size: 1 lasagna roll
Additional Nutritional Information:
Added Sugars - 0g

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https://bethstarknutrition.com/spinach-and-sun-dried-tomato-lasagna-roll-ups

spinach, sun-dried tomato, tomato, tomatoes, lasagna, italian, dinner, lunch

Lunch, Dinner

Italian

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