Mama Fucci's Spinach Lasagna Roll-ups
Traditional lasagna is so last year. Mama Fucci’s Lasagne Roll-ups are what’s hip to the groove…unlike the term “hip to the groove.” Make Mama Fucci proud and give these vegetarian roll-ups a try!
Servings: 4 servings
Calories: 557kcal
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 2 cups Tiny Kitchen Basic Tomato Sauce
- 2 cups Ricotta Cheese
- 3/4 cup Mozzarella Cheese (shredded)
- 2 Tablespoons Parmesan Cheese (grated)
- 8 ounces Frozen Spinach
- 1 Egg
- 1/2 teaspoon Pepper
- 1/4 teaspoon Nutmeg
- 8 Lasagna Noodles
- Olive Oil Cooking Spray
Instructions
- Heat oven to 375 degrees. Spray baking dish with non-stick cooking spray (or olive oil)
- Cook Lasagna noodles until pliable. Do not fully cook. Strain and set aside individually on preparation table so that they do not stick together. You can also spray with cooking spray (olive oiif you want to ensure they do not stick together or to the table.
- Drain excess water from Ricotta cheese. Thoroughly squeeze out water from thawed spinach.
- In a bowl, whisk egg. Combine with Ricotta Cheese. Add, spinach, pepper and nutmeg. Mix thoroughly.
- Place 1/3 to 1/2 cup filling on each of the lasagna noodles and spread evenly. Beginning at one end, roll-up the noodle. Place seam-side down in oiled baking dish. Repeat until the desired number of noodles are made.
- Cover roll-ups with Basic Tomato Sauce. Cover baking dish with aluminum foil. Bake 40-45 minutes or until cheese is melted throughout.
- Top with mozzarella cheese. Cook another 10 minutes. Enjoy!
Nutrition
Calories: 557kcal | Carbohydrates: 55g | Protein: 32g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 978mg | Potassium: 887mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7945IU | Vitamin C: 11.7mg | Calcium: 497mg | Iron: 3.8mg