Spinach Lasagna Rolls

  • 1 C grated Parmesan cheese, divided
  • 1-1/4 C (5 ounces) shredded part-skim mozzarella cheese
  • 1 (15oz.) carton lite ricotta cheese
  • 1 (10oz.) package frozen chopped spinach, thawed, drained and squeezed dry
  • 9 cooked lasagna noodles
  • Vegetable cooking spray
  • 1-1/2 C chopped tomato
  • 4 C canned marinara sauce (cook's choice)

Combine 3/4 cup Parmesan cheese, mozzarella cheese and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna bundle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11x7-inch baking dish coated with cooking spray.

Spoon marinara sauce over lasagna rolls. Cover and bake at 350 for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese and bake an additional 10 minutes.

Date Added:September 03, 2005
Classification:Meatless Main Dishes
Course:Main Course

Bake, Assemble