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97% would make again

Spinach Artichoke Lasagna Roll-ups

Tasty Team
November 01, 2022
Spinach Artichoke Lasagna Roll-ups

Ingredients

for 4 servings

  • 12 lasagna noodles
  • 2 cups ricotta cheese (500 g)
  • 1 cup spinach (40 g)
  • 1 cup artichoke heart (170 g), chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (520 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 cup shredded parmesan cheese (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • fresh parsley, for garnish

Nutrition Info

  • Calories 636
  • Fat 38g
  • Carbs 33g
  • Fiber 4g
  • Sugar 4g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  2. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  3. Preheat oven to 350˚F (180˚C).
  4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  5. Spoon some of the mixture onto the lasagna noodle and roll tightly.
  6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  7. Top with the rest of the mozzarella and parmesan.
  8. Bake for 35-40 minutes or until the cheese is brown and crispy.
  9. Serve and top with parsley.
  10. Enjoy!

Ingredients

for 4 servings

  • 12 lasagna noodles
  • 2 cups ricotta cheese (500 g)
  • 1 cup spinach (40 g)
  • 1 cup artichoke heart (170 g), chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (520 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 cup shredded parmesan cheese (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • fresh parsley, for garnish

Nutrition Info

  • Calories 636
  • Fat 38g
  • Carbs 33g
  • Fiber 4g
  • Sugar 4g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  2. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  3. Preheat oven to 350˚F (180˚C).
  4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  5. Spoon some of the mixture onto the lasagna noodle and roll tightly.
  6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  7. Top with the rest of the mozzarella and parmesan.
  8. Bake for 35-40 minutes or until the cheese is brown and crispy.
  9. Serve and top with parsley.
  10. Enjoy!
Spinach Artichoke Lasagna Roll-ups

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