Cooking Light Spinach Lasagna Rolls

This is one of my favorite go-to meals for meatless dinners. It gives a little twist to regular lasagna and I promise your kids will love it! *This recipe is copied from Cooking Light

Spinach Lasagna Rolls

A meatless and easy-to-eat alternative to traditional lasagna, these spinach lasagna rolls make a pleasing weeknight dinner.

5.0 2

Outstanding

Rate and Review | Read Reviews (1)

Yield: 6 servings (serving size: 3 lasagna rolls)

Recipe from

Ingredients

• 1 cup grated Parmesan cheese, divided
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
• 1 (15-ounce) carton lite ricotta cheese 
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 9 cooked lasagna noodles *choose whole wheat or gluten-free if allergy
• Vegetable cooking spray 
• 1 1/2 cups chopped tomato
• 4 (8-ounce) cans no-salt-added tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• Fresh basil leaves (optional)

Preparation

1. Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
2. Spread 1/3 cup spinach mixture on each lasagna noodle. 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 11 x 7-inch baking dish coated with cooking spray. Set aside.
3. Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture 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. Garnish with fresh basil leaves, if desired.