Mini Lasagna Roll-ups
- Level: Easy
- Yield: 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 132
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 32
- Sodium
- 210
- Total: 50 min
- Active: 30 min
Ingredients
Nonstick cooking spray, for the baking dish
2 cups ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and water squeezed out
1/2 cup grated Parmesan
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 large egg
Juice of 1/2 lemon
8 to 10 cooked lasagna noodles (al dente)
1 cup tomato sauce
1 cup shredded mozzarella
Directions
- Preheat the oven to 350 degrees F. Coat an 8-inch oval baking dish with cooking spray and set aside.
- Mix together the ricotta, spinach, Parmesan, Italian seasoning, onion powder, salt, pepper, garlic, egg and lemon juice in a large bowl.
- Lay out the cooked noodles and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll the filling in the noodle and place seam-side down in the prepared baking dish. Arrange the rolls in a row and top each with a spoonful of sauce and sprinkle of mozzarella.
- Bake until the filling is warm and the cheese is melted, 15 to 20 minutes. Serve the rolls on toothpicks with any remaining tomato sauce on the side for dipping.
Cook’s Note
For browned cheese and crispy lasagna edges, place under the broiler until the desired color is reached.