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Beef and Spinach Lasagna Roll-Ups

Beef and Spinach Lasagna Roll-Ups
  • Prep 35 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 2
Dinner for two? There's no need to make a whole pan of lasagna!
Updated March 4, 2005

Ingredients

  • 1/4 lb extra lean ground beef
  • 3 tablespoons chopped onion
  • 1 jar (14-oz.) tomato pasta sauce
  • 1 egg white
  • 1/2 cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 3/4 cup shredded mozzarella cheese (3 oz)
  • 4 (8x2 1/2-inch) frozen precooked lasagna noodles, thawed
  • 1 cup fresh baby spinach leaves, washed, stems removed

Steps

  • 1
    Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
  • 2
    In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
  • 3
    Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
  • 4
    Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
710
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
13g
65%
Cholesterol
80mg
27%
Sodium
1620mg
68%
Total Carbohydrate
76g
25%
Dietary Fiber
6g
24%
Sugars
17g
Protein
41g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
70%
70%
Iron
30%
30%
Exchanges:
4 Starch; 1 Other Carbohydrate; 4 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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