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Spinach Lasagna Rolls


  • 10-12 lasagna noodles
  • 9-10 oz. frozen chopped spinach thawed and drained
  • 15 oz. fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper to taste
  • 32 oz. tomato sauce
  • 3 oz. part skim mozzarella cheese shredded


  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions.
  • In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
  • Spread about 1 cup of tomato sauce on the bottom of a 9x12 baking dish.
  • Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take approximately 1/3 cup of ricotta mixture and spread evenly over noodle.
  • Roll carefully and place seam down into the baking dish. Repeat with remaining noodles
  • Ladle sauce over the noodles in the baking dish and top each one with approximately 1 tbsp mozzarella cheese.
  • Put foil over baking dish and bake for 40 minutes or until cheese melts. Make approximately 10-12 rolls.