These Lightened Up Spinach Lasagna Rolls with Meat Sauce are the perfect individually portioned combination of lasagna noodles, cheese, spinach, and meat sauce.
Do you want to know the worst thing about having a crush on a guy whose favorite food is lasagna?
You have to make lasagna.
And if you’re me, you can’t just throw some noodles together with cheese and canned sauce. You have to make your own homemade meat sauce, try some weird combination of cottage cheese, plus buy special tri-colored lasagna noodles from Eataly to attempt to make the best lasagna ever. Let me tell ya, lasagna is one exhausting casserole to make.
That’s why I used the leftover ingredients to make these EASIER and healthier Lightened Up Spinach Lasagna Rolls with Meat Sauce. I love these because they’re already portioned out, so there’s no struggling with cutting and scooping out pieces. Plus, I even think these tasted better than lasagna in layered form.
Lightened Up Spinach Lasagna Rolls with Meat Sauce are the perfect Sunday night comforting meal to make for friends, or during award shows. Serve with salad and red wine. 🙂
Save RecipeIngredients
- 10 lasagna noodles, cooked
- 1 10-oz package frozen chopped spinach, thawed and drained
- 1 15-oz container fat free ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon garlic, minced
- ½ teaspoon Italian seasonings
- salt and fresh pepper, to taste
- 4 cups homemade meat sauce or 32 oz tomato sauce (I used The Pioneer Woman's Recipe)
Instructions
- Preheat oven to 350 degrees F.
- Combine spinach, ricotta, Parmesan, egg, garlic, Italian seasonings, salt and pepper in a bowl.
- Place 1 up of sauce in the bottom of a casserole dish.
- Lay out lasagna noodles on wax paper. Spoon 1/3 cup of the ricotta mixture on each noodle and spread it out the length of the noodle. Roll carefully and place in the pan. Repeat with all noodles.
- Spoon the remaining sauce over each roll. (I like to save some out to add at the end). Cover with foil and bake for about 40 minutes. Enjoy!
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