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Spinach Lasagna Rolls by Karen

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box lasagna noodles
20 ounces chopped frozen spinach
2 eggs
1/4 cup grated parmesan
16 ounces ricotta cheese
1/4 tsp salt
1/4 tsp fennel seeds, crushed
A lot of red pasta sauce
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Let's Make It
1
Boil noodles based on package directions and set aside. Defrost spinach and then squeeze out all the water handful by handful. Mix eggs, parmesan, ricotta, salt and fennel seeds together well. Add in spinach.
2
Spray baking dish with cooking spray and add a layer of sauce to bottom. Place noodle on counter and dot with 3 or 4 tsp. of the filling. Pat down so that filling covers noodle. Roll noodle up like a pinwheel. Place in baking pan, on top of sauce layer. Repeat with all other noodles. Cover generously with sauce.
3
Bake covered for 45 min to 1 hour at 375°F.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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