If you’re looking for a recipe that’s:
Perfect for batch cooking
Freezer-friendly
Vegetarian
Kid-friendly
Ideal for large family gatherings
Easy to Carb Count (for those with diabetes!)
Budget friendly
This recipe is for you!
My spinach lasagna roll ups are a fun way to enjoy lasagna and sneak in some extra veggies along the way. Normally I try to only cook with whole grain pasta but it’s really hard to find whole grain lasagna noodles. Don’t let that stress you out! We don’t live in a perfect world and we don’t have to have a PERFECT diet all the time.
As you’ll see with the recipe below, these roll ups are really easy to double or triple for larger groups of people or freezing for later. I usually freeze these roll ups in an aluminum pan (without the spaghetti sauce) that way they’re reading to go from the freezer to refrigerator in the morning, then straight to the oven after work for baking.
I’ve also had success freezing each roll individually on a baking sheet and then storing them in a ziplock bag in the freezer. That way I just have to pull out individual rolls as needed.
The recipe I have listed below only includes spinach, but I’ve also tried sauteed mushrooms, carrots, zucchini, and spinach for added veggies. Just make sure that whatever veggies you add, drain or squeeze out any extra liquid you can to prevent soggy roll ups.
I mentioned above this recipe is carb counting friendly for people with diabetes. For traditional lasagna recipes it can be difficult to estimate the carbs since the number of pasta layers and size of the wedge of lasagna can vary so much. With this recipe, you only have to know the amount of carbs in one lasagna noodle (18 grams per noodle) since all the fillings are low in carbs!
AuthorMeganCategoryEntrees, Meatless MealsPreheat oven to 350 degrees. Grease a square 9 x 9 baking pan.
Boil lasagna noodles to al dente according to package directions.
While the noodles are boiling, combine thawed and drained spinach, egg, cheeses, salt, and pepper in a large bowl.
Once the noodles are cooked, lay the individual noodles down on a cutting board or clean countertop.
Scoop ⅓ cup of spinach and cheese mixture onto each lasagna noodle and spread evenly across the entire noodle.
Roll noodle into spiral and place seam side down onto the greased baking pan.
Continue with the rest of the noodles.
Top noodles with spaghetti sauce.
Cover pan with foil and bake for 35-40 minutes or until bubbly.
Ingredients
Directions
Preheat oven to 350 degrees. Grease a square 9 x 9 baking pan.
Boil lasagna noodles to al dente according to package directions.
While the noodles are boiling, combine thawed and drained spinach, egg, cheeses, salt, and pepper in a large bowl.
Once the noodles are cooked, lay the individual noodles down on a cutting board or clean countertop.
Scoop ⅓ cup of spinach and cheese mixture onto each lasagna noodle and spread evenly across the entire noodle.
Roll noodle into spiral and place seam side down onto the greased baking pan.
Continue with the rest of the noodles.
Top noodles with spaghetti sauce.
Cover pan with foil and bake for 35-40 minutes or until bubbly.
Notes
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