Spinach and Artichoke Lasagna Roll-Ups
Spinach and Artichoke Lasagna Roll-Ups might be just the Mediterranean recipe you are searching for. For $1.36 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 294 calories, 10g of protein, and 17g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Many people made this recipe, and 125 would say it hit the spot. This recipe from Emily Bites requires alfredo sauce, artichoke hearts, black pepper, and spinach. It works well as a rather inexpensive side dish. Overall, this recipe earns an outstanding spoonacular score of 83%. If you like this recipe, you might also like recipes such as Spinach Artichoke Lasagna Roll Ups, Spinach Artichoke Lasagna Roll Ups, and Spinach Lasagna Roll Ups.
Servings: 8
Ingredients:
15 oz jar light alfredo sauce (I recommend Classico light alfredo)
½ cup drained canned artichoke hearts packed in brine or water, chopped (around half a 14 oz can)
1/8 teaspoon black pepper
1 teaspoon minced garlic
8 uncooked lasagna noodles
1 tablespoon grated Parmesan cheese
1 cup 2% shredded Mozzarella cheese, divided
½ cup fat free sour cream
10 oz package frozen chopped spinach, thawed and squeezed dry
8 oz brick of 1/3 less fat cream cheese, softened
Equipment:
oven
baking pan
pot
mixing bowl
aluminum foil
Cooking instruction summary:
Pre-heat the oven to 350. Lightly mist a 913 baking dish with cooking spray and set aside.Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry.In a mixing bowl, combine the softened cream cheese, sour cream, cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, spinach and chopped artichokes and stir together until well mixed. When the noodles are dry, spoon a heaping 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.Spoon 1/3 cup of the alfredo sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.
Step by step:
1. Pre-heat the oven to 35
2. Lightly mist a 913 baking dish with cooking spray and set aside.Boil and salt a large pot of water and cook lasagna noodles according to package instructions.
3. Drain, rinse with cold water to cool and lay noodles out to dry.In a mixing bowl, combine the softened cream cheese, sour cream, cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, spinach and chopped artichokes and stir together until well mixed. When the noodles are dry, spoon a heaping 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.Spoon 1/3 cup of the alfredo sauce into the prepared baking dish and spread across the bottom.
4. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
