Lasagna Roll-Ups
Italian Tossed Salad
Ingredients
- 1 (13.25-oz) pkg whole grain lasagna noodles
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 1 (15-oz) carton whole milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup freshly shredded vegetarian Parmesan cheese
- 1 tsp Italian seasoning
- 3 cloves garlic, minced
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions. Squeeze spinach dry using paper towels.
- Mix together spinach, ricotta, egg, Parmesan, Italian seasoning, and garlic in a bowl.
- Spread 1 cup marinara sauce in a lightly greased 2-quart baking dish.
- Spread ricotta mixture on each lasagna noodle. Roll up, and place noodles, seam sides down, in baking dish. Top with 1 cup marinara sauce.
- Bake, covered, 30 minutes. Uncover, sprinkle with mozzarella, and bake 15 minutes longer or until browned and bubbly.
- Sprinkle with basil.
Side Dish Ingredients
- 1 Tbsp olive oil
- ¼ cup vegan panko breadcrumbs
- ¼ cup vegan creamy garlic dressing
- 1 pint grape tomatoes, halved
- 1 head romaine lettuce, chopped
Side Dish Instructions
- Toss together lettuce, tomatoes, and dressing in a large bowl. Sprinkle with breadcrumbs.
- Cook breadcrumbs in hot oil in a skillet over medium heat 3 to 4 minutes or until toasted, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
528
|
91
|
619
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 64 | 9 | 73 |
| Fiber (g) | 12 | 2 | 14 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 2 | 0 | 2 |
