Rating: 4.67 stars
93 Ratings
  • 5 star values: 72
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.

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  • Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.

  • Bake 30 min. or until heated through.

Substitute

Save 30 calories, 3 grams of fat and 3 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Special Extra

Stir chopped fresh basil and/or sliced mushrooms into sauce before using as directed.

Nutrition Facts

305 calories; protein 15.2g; carbohydrates 33.1g; fat 13.6g; cholesterol 42mg; sodium 787.1mg. Full Nutrition
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Reviews (72)

Most helpful positive review

Rating: 5 stars
07/31/2010
So tasty! I liked that this was a lasagna recipe that didn't include ricotta (not my favourite kind of cheese). There are few enough ingredients here that most people people will have these all on hand. I didn't change a thing with the recipe and hubby loved it. No, he raved about it. This is now one of our favourites! Just a quick update -- This is the 4th time I've made this dish, but I found a time-saver that really works great. Instead of using dry lasagna noodles and having to boil them, I bought oven-ready noodles (which are fresh noodles) and this cut down on the time needed to cook everything. I just rolled the filling into the noodles and popped it all into the oven. Excellent! Turned out better, too! --- Another update (July 30 '10): Made this meal ahead of time and froze the lasagna rolls - it turned out excellent. I made the rolls as per my instructions above and froze them (without the sauce). When almost ready to use, I defrosted them in the fridge for a day and put them in a greased pan, poured the sauce over them and cooked for an hour at 350 degrees. Perfect. Will make these in batches and freeze for later use. Thanks again Philadelphia!!! Read More
(41)

Most helpful critical review

Rating: 3 stars
08/11/2011
followed recipe exactly except added some garlic powder basil and orgeno to chs mixture. turned out well made just enough mixture and rolls were perfectly shapped and didn't fall apart. next time I might use half amt of cr chs and use 1/2 amt of ricotta - cream chs made it too heavy and there wasn't enough of an "italian" feel. will also use fresh spinach instead of frozen. Read More
(5)
93 Ratings
  • 5 star values: 72
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/30/2010
So tasty! I liked that this was a lasagna recipe that didn't include ricotta (not my favourite kind of cheese). There are few enough ingredients here that most people people will have these all on hand. I didn't change a thing with the recipe and hubby loved it. No, he raved about it. This is now one of our favourites! Just a quick update -- This is the 4th time I've made this dish, but I found a time-saver that really works great. Instead of using dry lasagna noodles and having to boil them, I bought oven-ready noodles (which are fresh noodles) and this cut down on the time needed to cook everything. I just rolled the filling into the noodles and popped it all into the oven. Excellent! Turned out better, too! --- Another update (July 30 '10): Made this meal ahead of time and froze the lasagna rolls - it turned out excellent. I made the rolls as per my instructions above and froze them (without the sauce). When almost ready to use, I defrosted them in the fridge for a day and put them in a greased pan, poured the sauce over them and cooked for an hour at 350 degrees. Perfect. Will make these in batches and freeze for later use. Thanks again Philadelphia!!! Read More
(41)
Rating: 5 stars
02/04/2011
Very delicious and easily modified. I love adding mushrooms, red peppers, italian seasonings and basil to the mix to give it a little more flavor (and vegetables). Adding meat to the sauce also works great because it adds more protein and makes it more filling.... Read More
(25)
Rating: 5 stars
11/22/2010
I have been making a very similar recipe for years. The only difference is I add 1 egg to mine (which I think makes the filling a little more firm and less runny.) I also make it into one big roll. I have always gotten rave reviews on mine but was looking for a way to make individual servings to bring to my work Christmas party. This recipe totally fits the bill! Thanks so much for submitting a recipe that is EXACTLY what I'm looking for! Read More
(23)
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Rating: 5 stars
03/19/2010
This was fantastic! I used light cream cheese and you couldnt tell the difference at all. Also I used fresh grated parmesan.. sooo goooddd. I'll definitely be making this one again! Read More
(9)
Rating: 5 stars
11/24/2010
This was excellent. My entire family loved it even the 2 year old couldn't get enough. I did add mushrooms and garlic to the sauce. I also only had whipped cream cheese which worked just fine. It was seriously delicious and really pretty easy. My vegetarian husband said to give it 5 stars..so did my 7 year old. Bam. Going in the recipe box. Read More
(9)
Rating: 4 stars
11/24/2010
Excellent! I doubled the recipe and added almost a full can of seasoned collard greens (what I had on hand). My 7 year old loved helping roll up the lasagna noodles. All three of my children loved it (almost unheard of)! Fast easy and delicious! Read More
(7)
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Rating: 3 stars
05/05/2010
This was decent. The kids wouldn't touch it but my husband and I thought it was good enough to eat the left overs the following day. It needed more seasonings -- garlic basil oregano -- something! I even used homemade spaghetti sauce and it was just okay. I let the spinach thaw out in the fridge during the day and it was still cool after it cooked. I would definitely thaw and bring to room temperature if I do it again. Also I only had about 2.5 oz of cream cheese so I added some ricotta instead because I like the texture. Maybe that's why it was so bland? Next time I would add more of the spices required for a lasagna to make it a more interesting dish. Read More
(5)
Rating: 3 stars
08/05/2011
This was just ok for me. It needed more seasoning. A little bland for my taste. I will make again but add more seasoning. My mom thought it was great. Read More
(5)
Rating: 3 stars
08/11/2011
followed recipe exactly except added some garlic powder basil and orgeno to chs mixture. turned out well made just enough mixture and rolls were perfectly shapped and didn't fall apart. next time I might use half amt of cr chs and use 1/2 amt of ricotta - cream chs made it too heavy and there wasn't enough of an "italian" feel. will also use fresh spinach instead of frozen. Read More
(5)