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Ingredients
- 16 (whole) cooked and cooled lasagna noodles
- 1 (16.0 ounce package) ricotta cheese
- 4 (cup) shredded mozzarella cheese
- 3-4 (cup) fresh baby spinach, chopped
- 1/2 (cup) fresh grated Parmesan cheese
- 2 (24.0 ounce jar) jars of marinara sauce
- 2 (teaspoon) dried oregano
- 1/2 (teaspoon) each salt and pepper
Directions
- Pre-heat oven to 350 degrees.
- Cook the noodles in a large pot of boiling and salted water for 8-9 minutes, drain and cool.
- Warm marinara sauce.
- Mix ricotta cheese, 1 cup of mozzarella, the Parmesan cheese, spinach, oregano, salt and pepper in a bowl.
- Add about 1/2 cup of sauce to a 9 x 13 baking dish.
- Lay out a few noodles on a flat surface. Spread 1/4 cup of the ricotta mixture on each noodle, down the whole length.
- Roll up the noodle, keeping the filling inside. Lay the roll, seam side down in the pan. You can get 4 rolls across the 9 inch side.
- Keep filling and rolling until you have 4 rows of 4 rolls in your dish.
- Sprinkle 1 cup of mozzarella cheese over the rolls, add a few cups of sauce, then cover with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes or until the noodles are soft and it's all heated through.
- Serve with any extra marinara sauce on the side.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 2400
- Total Fat
- 146g
- Saturated Fat
- 89g
- Cholesterol
- 441mg
- Sodium
- 4527mg
- Carbohydrate
- 88g
- Dietary Fiber
- 7g
- Sugars
- 10g
- Protein
- 181g
- Vitamin A
- 566%
- Vitamin C
- 168%
- Calcium
- 484%
- Iron
- 83%
- Potassium
- 1491mg
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