Dinner · Carbs
Spinach and Artichoke Lasagna Roll-Ups
Spinach and Artichoke Lasagna Roll-Ups. Made with lasagna noodles, spinach and ricotta. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 12-15 lasagna noodles
- 2 cups ricotta
- 1 cup spinach
- 1 cup artichoke hearts, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup mozzarella, shredded
- 1 cup parmesan, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- Parsley
How to make Spinach and Artichoke Lasagna Roll-Ups
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 350˚F/180˚C.
- 02
Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes . Drain and set aside.
- 03
In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
- 04
In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, ½ cup of mozzarella, and ½ cup of parmesan, garlic, salt, and pepper.
- 05
Spoon some of the mixture onto the lasagna noodle and roll tightly.
- 06
Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
- 07
Top with the rest of the mozzarella and parmesan.
- 08
Bake for 40 minutes or until the cheese is brown and crispy.
- 09
Top with parsley and enjoy!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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