Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 28 ounce can of crushed tomatoes
- 3 garlic cloves (minced)
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- Salt and pepper (to taste)
- 10 ounce package of frozen spinach (thawed)
- 15 ounces ricotta cheese
- 2 and ½ cups mozzarella cheese (shredded)
- ⅔ cup parmesan cheese (shredded)
- 1 large egg
- 12 lasagna noodles
Instructions
- For the sauce: In a medium saucepan, heat olive oil over medium heat. Sauté diced onion until translucent, then add crushed tomatoes, minced garlic, dried herbs, salt, and pepper. Simmer for 20 minutes.
- Cook lasagna noodles according to package directions until al dente. Drain and cool.
- In a mixing bowl, combine thawed spinach, ricotta cheese, 1 ½ cups mozzarella cheese, parmesan cheese, and egg. Mix well.
- Assemble roll-ups by spreading ¼ cup filling on each noodle and rolling them up tightly.
- Pour 1 cup of sauce into the bottom of a baking dish and place rolled noodles seam side down. Top with remaining sauce and mozzarella cheese.
- Bake at 375°F (190°C) for about 25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups (approximately 300g)
- Calories: 410
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg