Vegetable Lasagna Rolls

These pretty little rolls are full of creamy cheese and spinach, topped with a rich artichoke–tomato sauce.

Serves: 9Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 9

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 can (14 oz.) artichoke hearts, drained
  • 2 tsp. minced fresh rosemary
  • ⅛ tsp. ground black pepper
  • 1 jar (26 oz.) chunky pasta sauce
  • 9 whole-wheat lasagna noodles
  • 1 cup part-skim ricotta cheese
  • 1 package (3 oz.) nonfat cream cheese, softened
  • 1 cup shredded part-skim mozzarella cheese
  • 1 package (10 oz.) frozen chopped spinach, thawed
  • ¼ cup grated mozzarella cheese

Directions

  • Preheat oven to 350°F. Bring a large pot of water to a boil. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.
  • Finely chop the artichoke hearts and add to onion mixture along with rosemary and pepper; cook and stir for 3 minutes. Add pasta sauce and bring to a simmer.
  • Cook lasagna noodles according to package directions until al dente. Meanwhile, in medium bowl combine ricotta and cream cheese and mix well. Add mozzarella cheese. Drain spinach by squeezing in a kitchen towel and stir into cheese mixture.
  • Drain noodles and rinse with cold water; drain again. Spread on work surface. Spread about ⅓ cup of the ricotta mixture on each noodle and roll up.
  • Place half of artichoke sauce in 13" x 9" baking pan. Top with filled noodles and rest of the artichoke sauce. Sprinkle with mozzarella cheese. Bake for 35–45 minutes until casserole bubbles and cheese browns.

Recipe Information

Serves: 9

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 can (14 oz.) artichoke hearts, drained
  • 2 tsp. minced fresh rosemary
  • ⅛ tsp. ground black pepper
  • 1 jar (26 oz.) chunky pasta sauce
  • 9 whole-wheat lasagna noodles
  • 1 cup part-skim ricotta cheese
  • 1 package (3 oz.) nonfat cream cheese, softened
  • 1 cup shredded part-skim mozzarella cheese
  • 1 package (10 oz.) frozen chopped spinach, thawed
  • ¼ cup grated mozzarella cheese

Directions

  • Preheat oven to 350°F. Bring a large pot of water to a boil. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.
  • Finely chop the artichoke hearts and add to onion mixture along with rosemary and pepper; cook and stir for 3 minutes. Add pasta sauce and bring to a simmer.
  • Cook lasagna noodles according to package directions until al dente. Meanwhile, in medium bowl combine ricotta and cream cheese and mix well. Add mozzarella cheese. Drain spinach by squeezing in a kitchen towel and stir into cheese mixture.
  • Drain noodles and rinse with cold water; drain again. Spread on work surface. Spread about ⅓ cup of the ricotta mixture on each noodle and roll up.
  • Place half of artichoke sauce in 13" x 9" baking pan. Top with filled noodles and rest of the artichoke sauce. Sprinkle with mozzarella cheese. Bake for 35–45 minutes until casserole bubbles and cheese browns.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat9g
Saturated Fat3.5g
Cholesterol25mg
Sodium680mg
Total Carbohydrate37g
Dietary Fiber6g
Sugars10g
Protein16g