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Mini Spinach Lasagna Roll-Ups

Mini Spinach Lasagna Roll-Ups
  • Prep 20 min
  • Total 20 min
  • Servings 32
Bite-sized spinach lasagna roll-ups served with pizza sauce for dipping.
By Girl Who Ate Everything
Updated March 7, 2017

Ingredients

  • 8 Lasagna noodles, cooked
  • 1 (10 ounce) package (about 1 cup) frozen chopped spinach, thawed and well drained
  • 1 (15 ounce) container (about 2 cups) ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Italian seasonings
  • 1 (15 ounce) can Muir Glen™ organic pizza sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, if desired

Steps

  • 1
    Preheat oven to 350°F. Coat a rimmed baking dish (1-2 inches deep) with cooking spray and set aside.
  • 2
    In a medium bowl combine spinach, ricotta, Parmesan, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
  • 3
    Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle piece with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. (This is so that filling doesn't spill out the end of your rolls.)
  • 4
    Slice each noodle roll-up in half with a sharp knife and place, seam side down, in your baking dish. Top each roll with 1 teaspoon of pizza sauce and 1 teaspoon of mozzarella. Make sure your dish is deep enough to cover with foil and not mess up the rolls.
  • 5
    Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. (If you like your pasta to have crispy edges, leave pan uncovered.) Serve with warm pizza sauce for dipping.
  • 6
    Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350°F. Or for a quick snack, freeze after baking and pop one in the microwave any time you want a little bite!

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
125mg
5%
Potassium
50mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • I usually make enough for dinner and then lunch the next day. Avocado has a reputation for browning quickly, so make sure to add plenty of lemon juice to the recipe. Also, when you put it in the fridge, press the plastic wrap directly against the tuna to prevent air from getting at the avocado.
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