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Spinach-Artichoke Lasagna Roll-ups

by Alix Traeger featured in Meatless Recipes That Carnivores Will Love

Ingredients

for 4 servings

  • 12 lasagna noodles
  • 2 cups
    ricotta cheese (500 g)
  • 1 cup
    spinach (40 g)
  • 1 cup
    artichoke heart, chopped (170 g)
  • 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
    Calories 531
    Fat 30g
    Carbs 27g
    Fiber 4g
    Sugar 5g
    Protein 30g

Estimated values based on one serving size.

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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!
 

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