I stole this recipe for Tomato Spinach Lasagna Rolls from a cookbook called Pasta Night 101! This recipe is a perfect Sunday dinner. Marinara sauce is made with onions, garlic, tomato sauce and red pepper flakes. While the sauce cooked, the filling is made with ricotta, cream cheese, spinach, egg white, basil and Parmesan cheese. Then ¼ cup of the filling is spread onto a cooked lasagna noodle. Next the noodle is rolled up and placed on a baking dish. This is repeated with the remaining noodles and filling. The sauce is spooned on top of the rolls and sprinkled with mozzarella cheese then baked until the sauce is bubbly. Anyone who loves cheesy lasagna will love this easier to make version of lasagna.
The ingredients for this recipe are: 10 uncooked lasagna noodles, 1 cup finely chopped onion, 2 tsp olive oil, 3 garlic cloves, 24 oz jar tomato and basil pasta sauce, 1 ½ tsp sugar, ¼ tsp dried crushed red pepper, 1 cup low-fat ricotta cheese, 2 oz low fat cream cheese, 10 oz chopped spinach, 1 egg white, ¼ cup torn fresh basil and ¼ cup (1 oz) freshly shredded Parmesan cheese
Thaw and drain the spinach, squeezing out as much water as possible.
Sauté onion in hot oil in a 3 quart saucepan over medium-high heat 7 to 8 minutes or until caramelized. Add two-thirds of the minced garlic, and cook, stirring constantly 1 minute. Stir in the tomato sauce, sugar and red pepper flakes. Bring the mixture to a boil, stirring often. Reduce heat to low, simmer stirring often, 5 minutes.
Then in a small bowl stir together the ricotta and cream cheese until smooth.
Stir in an egg, basil and Parmesan cheese plus remaining minced garlic. I also add some shredded mozzarella cheese at this step.
Then add the drained spinach.
Next spread ¼ cup cheese mixture on 1 cooked lasagna noodle. Roll up firmly.
Place, seam side down, into a lightly greased 11×7 inch baking dish. Then repeat with remaining filling and noodles.
Spoon tomato sauce over the lasagna rolls. Sprinkle with additional mozzarella cheese if desired.
Bake, covered with foil, at 350 F for 45 to 50 minutes or until thoroughly heated and bubbly.
Let stand for 5 minutes, serve and enjoy!
If you liked this recipe for Tomato Spinach Lasagna Rolls then you can also try Crescent Lasagna, Instant Pot Ground Beef Lazy Lasagna, Aunt Phil’s Unstuffed Shells and Million Dollar Spaghetti.
Tomato Spinach Lasagna Rolls
Ingredients
- 10 uncooked lasagna noodles
- 1 cup finely chopped onion
- 2 tsp olive oil
- 3 garlic cloves minced, divided
- 24 oz jar tomato and basil pasta sauce
- 1 ½ tsp sugar
- ¼ tsp dried crushed red pepper
- 1 cup low-fat ricotta cheese
- 2 oz low fat cream cheese softened
- 14 oz can baby artichoke hearts drained and quartered
- 1 egg white lightly beaten
- ¼ cup torn fresh basil
- ¼ cup (1 oz) freshly shredded Parmesan cheese
- Topping: fresh basil or Parmesan cheese
Instructions
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Preheat oven to 350 F. Cook pasta according to package directions for al dente. Arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
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Sauté onion in hot oil in a 3 quart saucepan over medium-high heat 7 to 8 minutes or until caramelized. Add two-thirds of the minced garlic, and cook, stirring constantly 1 minute. Stir in the tomato sauce, sugar and red pepper flakes.
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Bring the mixture to a boil, stirring often. Reduce heat to low, simmer stirring often, 5 minutes. Remove from heat.
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Stir together the ricotta and cream cheese until smooth. Stir in spinach, egg white, basil and Parmesan cheese plus remaining minced garlic.
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Spread ¼ cup cheese mixture on 1 noodle. Roll up firmly and place, seam side down, into a lightly greased 11×7 inch baking dish. Repeat with remaining noodles and cheese mixture. Spoon tomato sauce over the lasagna rolls.
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Bake, covered with foil, at 350 F for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand for 5 minutes. Sprinkle with desired toppings.
Recipe Notes
Substitute: 10 oz frozen chopped spinach for the artichokes