How To Make Four Cheese Lasagna Roll-Ups
These vegetarian lasagna roll-ups are made by using four types of cheese. It’s a mix of sweet and salty in contrast to the sour and savory marinara.
Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer.
Add crushed tomatoes, tomato paste, and basil, and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally.
Remove from burner, cover with the lid, and set aside.
Prepare pasta according to directions listed on the package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees F.
While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture, then chop spinach.
In a mixing bowl stir together, spinach, ricotta, egg, parsley, and season with salt and pepper to taste. Mix in 1½ cups of Mozzarella, Asiago, and Romano cheese.
Spread ¼ cup of the cheese mixture evenly along the length of the noodles. Roll noodles up jelly-roll style to the opposite end.
Pour about 1 cup of the marinara sauce into the bottom of a 13×9-inch baking dish.
Place lasagna roll-ups in the baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese.
Bake in preheated oven for 20 to 28 minutes, until cooked through.
- Calories: 299.14kcal
- Fat: 16.20g
- Saturated Fat: 8.56g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.60g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 21.58g
- Fiber: 2.63g
- Sugar: 4.27g
- Protein: 17.99g
- Cholesterol: 61.97mg
- Sodium: 503.12mg
- Calcium: 385.67mg
- Potassium: 470.09mg
- Iron: 2.31mg
- Vitamin A: 233.76µg
- Vitamin C: 14.50mg
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