Description
Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna.
Yield: 8servings | Serving Size: 1roll
Ingredients
2cupshomemade marinara sauce, (or jarred) plus more for serving
8uncooked lasagna noodles, wheat or gluten-free
5ozpackage frozen chopped spinach, thawed and squeezed well (1/2 cup squeezed)
5ouncescanned artichoke hearts, drained and chopped fine
15ozpart skim ricotta cheese, I like Polly-o
1/2cupgrated Parmesan cheese
1cloveminced garlic
1large egg
kosher salt and fresh pepper
1/2cuppart-skim mozzarella cheese, shredded
optional parsley for garnish
Instructions
Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Cook noodles according to package directions, then drain.
Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
Lay out a lasagna noodles on a work surface. Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.