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Lasagna Roll-Ups

Roll out the red carpet! This 1-hour lasagna comes dressed to the dinner table all frilly and rolled up!

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8

6
uncooked plain lasagna noodles (6 ounces)
6
uncooked whole wheat lasagna noodles (6 ounces)
1
pound lean ground beef
1
large onion, chopped (1 cup)
1
jar (14 ounces) tomato pasta sauce (any variety)
1
can (8 ounces) mushroom pieces and stems, undrained
1
container (15 ounces) ricotta cheese
1
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1
cup shredded mozzarella cheese (4 ounces)
1/4
cup grated Parmesan cheese
1
teaspoon salt
1/4
teaspoon pepper
2
garlic cloves, finely chopped
Additional grated Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350ºF. Cook and drain noodles as directed on package.
  • 2 Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
  • 3 Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.
  • 4 Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

EXPERT TIPS

Expert Tips

Improvise! Use plain lasagna noodles for the whole wheat noodles.

Garnish the lasagna rolls with chopped fresh parsley.

Thawed frozen spinach has the miraculous capacity to hold water even when you drain it in a colander. Squeezing the spinach, as you would ring out a washcloth, is the best way to rid it of the excess water that may make recipes too watery. If you don’t want to use your bare hands to squeeze it, try using several layers of sturdy, high-quality paper towels.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
60 mg
60 %;
Sodium
930 mg
930 %;
Total Carbohydrate
41 g
41 %
(Dietary Fiber
4 g
4 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
56%;
Vitamin C
10%;
Calcium
36%;
Iron
18%;
Exchanges:
2 Starch; 2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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