Spinach Lasagna Rolls

4.7
(94)

Spinach lasagna rolls are filled with Parmesan, mozzarella, and cream cheese. These flavorful rolls are topped with pasta sauce and more Parmesan cheese, then baked until hot and bubbly.

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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
9 rolls

Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed, well drained

  • 1 ¼ cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided

  • 4 ounces PHILADELPHIA Cream Cheese, softened

  • ¼ cup KRAFT Grated Parmesan Cheese

  • 6 lasagna noodles, cooked, drained

  • 2 cups spaghetti sauce

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Mix together spinach, 1 cup mozzarella cheese, cream cheese, and Parmesan cheese in a large bowl until well blended; spread onto noodles and roll up tightly. Place rolls, seam-side down, in a 9-inch square baking dish. Top with sauce and remaining 1/4 cup mozzarella.

  3. Bake in the preheated oven until heated through, about 30 minutes.

Tips

You can stir chopped fresh basil or sliced mushrooms into sauce before using.

You can save 30 calories, 3 grams of fat, and 3 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchâtel cheese and KRAFT 2% milk shredded mozzarella cheese.

Nutrition Facts (per serving)

305 Calories
14g Fat
33g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 305
% Daily Value *
Total Fat 14g 17%
Saturated Fat 7g 35%
Cholesterol 42mg 14%
Sodium 787mg 34%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 15g
Vitamin C 3mg 14%
Calcium 280mg 22%
Iron 2mg 13%
Potassium 471mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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