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Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 9 Rolls

These heavenly treats are the perfect dish to serve pretty much all the time! Try this recipe now and enjoy!


2 c homemade marinara sauce, plus more for serving

9 uncooked lasagna noodles, wheat or gluten-free

10 ounces package frozen chopped spinach, thawed and squeezed well

15 ounces part-skim ricotta cheese, I like Polly-o

1/2 c grated Parmesan cheese

1 large Egg

kosher salt and fresh pepper

9 tablespoons about 3 oz part-skim mozzarella cheese, shredded


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Spread 1 cup of the sauce onto a 9×12-inch baking dish.

Step 3: Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.

Step 4: In a medium mixing bowl, add the ricotta cheese, spinach, egg, Parmesan cheese, salt, and pepper. Stir until well mixed.

Step 5: Lay wax paper on a flat surface and top it with dry lasagna noodles.

Step 6: Spread about 1/3 cup of the ricotta mixture on top of the noodles.

Step 7: Roll each noodle and arrange them onto the prepared baking dish, side down.

Step 8: Spread the rest of the sauce on top of the noodles and top each roll with 1 tablespoon of mozzarella cheese.

Step 9: Cover the baking dish with aluminium foil.

Step 10: Place it inside the preheated oven and bake for about 40 minutes or until the cheese has melted completely.

Step 11: Serve and enjoy!

Nutrition Facts:

Serving: 1roll, Calories: 253kcal | Carbohydrates: 28g | Protein: 14.5g | Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 28mg | Sodium: 285mg | Fiber: 2g | Sugar: 1g