Baked in foil packets for summer flavors and simple cleanup are yellow squash, Roma tomatoes, and fresh basil.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 2 large cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 (14 ounce) jar spaghetti sauce
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
- Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
- Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 645 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I did some things to the ricotta mozzarella mix…I added a little basil, thyme and oregano…I had some lemon zest left from another recipe so I added that instead of salt and I beat an egg into the mix because I was so enjoying the brilliant orange yolks in this dozen and I had seen other lasagna that had some eggs…we used fresh spinach sautéed in the garlic oil…yum!
These are good. I’ve sometimes made this dish as a traditional lasagna in a pan without rolling up the noodles.
Only change was fresh spinach cooked and chopped, 1/2 lb. cooked bulk sausage added to cheese mixture plus one egg. Only had 7 noodles left so mine were very full. I put noodles in hot, hot water in a baking pan to semi cook. Excellent, easier than making traditional lasagna. Hate to admit, I used Paul Newman’s Marinara sauce but it was gooood! This is a keeper. 7/22 changes to todays dish. I used 12 strips, 1 lb. container of Ricotta, cup + mozzarella, 2 eggs, parm cheese. Prefer fresh spinach, frozen too messy. I made a bolognese sauce with sausage instead of jarred marinara. This was ‘best ever’.
Loved it!!! I did half the salt and doubled the garlic.
This is especially good if you chop up some fresh basil leaves and add them to the ricotta mixture. I think homemade ricotta is especially good as well if you’re daring to do this as I did. The few simple basic ingredients is what makes it so good.
1 teaspoon of salt is a lot! I added just a smidge instead and thought they turned out really good. Can’t wait to do other fixings in them.
Pretty good. I didn’t have jarred spaghetti sauce so I made my own using roasted garlic, tomato sauce,tomato paste,fresh basil and sea salt. I used a little more ricotta and added a pinch of fresh parmigiana. I would definitely make this again.
I like lots of filling, so only 4 noodles with all that filling serves 2 of us with 1 roll leftover. I steam some fresh spinach (with a little sautéed garlic) and also brown 1 lb of unseasoned ground pork to mix with half the sauce and layer on top of the spinach/ricotta before rolling. Super easy to make the fillings and even the noodles to the day before for a quicker weeknight meal.
Loved it easy to make tasted good one of my go to during lent
the family loved them!
This was a lot of work in my opinion, but came out of the oven looking and smelling great. I used the suggestion of hot water to soak (gluten free) noodles and laid them on a silicone baking liner which made it easy to roll. Filling was spinach, cashew ricotta and 1lb turkey Italian sausage. Looking forward to eating this all week!
The overall recipe was good. However the spinach was a little much, could have offset that by adding more ricotta, and maybe cooking the sauce with seasonings before adding it on top of the rolls to out in the oven
These are easy to make, I usually do a batch and freeze some for those days I’m too tired to cook
These are easy to make, I usually do a batch and freeze some for those days I’m too tired to cook
I used pepper jack cheese and made my on sauce with lots of fresh veggies—-it was deliciously healthy!
Fabulous! I used chopped fresh spinach, moistened with a little water.
Easy and fast. Substituted 4% cottage cheese for the ricotta. Even looked like the photograph on the recipe. My husband raved about it. Said it’s even better than the lasagna made at his favorite Italian restaurant. Definitely will make it again for company.
easiest recipe, not messy serving, everyone got a roll and went back for seconds and thirds. I only put sauce on top of the rolls and not inside and it still was very moist. When I took out the noodles, I laid them on parchment paper and they did not touch each other and I took them out with thongs- did not toss them all into a colander then struggle to unstick. Very easy. I Definitely will make again
We really enjoyed this. My husband rated this as a 5 and he rarely does that. I made this exactly as the recipe states except I did add sauce to the inside of each roll. This calculated as 7 WW points on the green plan.
I’ve made this many times for many years. I make my own sauce, adding garlic. Also add a touch of nutmeg to the spinach. You can add another cheese, such as mozzarella, to make it cheesier/gooier.
Daughter said she liked better than lasagna! Couple notes: I chopped up fresh spinach and cooked it With garlic after it was done for couple minutes to wilt then added this to ricotta/mozzarella mix. I also added some Lawrys garlic salt with Parsley to the mix. Then I made a regular spaghetti meat sauce to pour over rolled up noodles. I had regular noodles and the no boil variety, still boiled both but no boil were ready in half the time (had them on top so were easy to pull out early) tried both…preferred no boil because they seem lighter but both were delicious! Topped it with a bit more mixer Ella and fresh grated parmesan before baking covered, Removed cover and broiled for 2 min to brown up the cheese a bit. This is super easy and could be made ahead of time for company! Thank you for sharing!!