Spinach + Artichoke Lasagna roll-ups- I mean could it get any better? Favorite dip (spinach & artichoke) meets favorite pasta (lasagna) in these cute little roll-ups! So flexible, you’re totally in charge of how many you’ll serve. Looking for a dinner option for 2, 4, 6, 8, 10? No problem this recipe is completely adaptable to accommodate the number of people you are planning to serve. {Vegetarian}
I love lasagna but sometimes I don’t want left overs for days…lasagna roll-ups let you make the perfect amount.
Also,Lasagna roll-ups are a great way to make sure you don’t dive in head first and plow through an entire pan of lasagna (who me?)…roll-ups are perfectly proportioned. At just about 178 calories per roll-up, they are a great way to fuel up/fill up without going crazy in the calorie department.
You can easily prepare these lasagna roll ups ahead of time( up to a day ahead) or freeze some for later. Proportion out for individual meals or freeze a whole dinner (can be microwaved or heated back up in the oven).
How to Make Spinach and Artichoke Lasagna Roll-Ups:
- Lay out the noodles …flat
- Combine the ricotta/cottage cheese/artichoke mixture….spread over the individual noodles.
- Top with marinara sauce
- Add the fresh spinach
- Top with a sprinkle of mozzarella cheese
- Roll up
- Add some marinara to the bottom of your pan
- Add Roll-ups (crease side down)
- Top with remaining marinara and mozzarella cheese..and pop in the oven
Voila! about 30 min later..you have a simple healthy meal on the table!
- 8 lasagna noodles
- 1 cup ricotta , low-fat
- 1 cup cottage cheese, low-fat
- 1 cup artichoke hearts, diced (canned or jarred- not marinated)
- ¼ cup Parmesan cheese, shredded
- 1 egg, beaten
- 2 cloves garlic, minced
- ½ tsp parsley flakes
- ¼ tsp red pepper flakes (more or less to taste) (optional)
- 3 cups marinara sauce, low- sodium , divided
- 1 cup fresh baby spinach leaves, washed and stems removed
- ¾ cup mozzarella cheese, divided
- garnish with chopped fresh basil if desired
- Preheat oven to 350F. Bring a large pot of water and a pinch of salt to boil , cook lasagna noodles according to package directions (al dente). Remove noodles from pot and lay out flat on a parchment paper lined surface or wood cutting board. Set aside.
- In a medium mixing bowl combine ricotta, cottage cheese, artichoke hearts, Parmesan cheese, egg, garlic and red pepper flakes. set aside.
- Spread 1 cup marinara sauce in the bottom of an 8x8 or 7x9 baking pan.
- To assemble lasagna roll-ups, lay lasagna noodles flat, spread approx. ¼ cup of ricotta/artichoke mixture on each noodle. Layer approx. 2 Tbsp of marinara on top of ricotta mixture, followed by a layer of fresh spinach leaves and topped off with approx. 1 Tbsp. mozzarella cheese. Carefully roll up lasagna noodles and place crease side down in the prepared baking pan. Top with remaining marinara sauce and mozzarella cheese.
- Cover pan loosely with aluminum foil and place in oven. for 25 min. Remove aluminum foil and continue to cook for an additional 5 min. until sauce is bubbly and cheese is melted and lightly browned. Let sit 5 minutes before serving.
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