Spinach and Pesto Lasagna Roll-Ups

spinach-pesto-lasagna Quentin Bacon


  • 12 whole wheat lasagna noodles
  • 15 ounces part-skim ricotta
  • 1 10-oz. package frozen spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan
  • 1/3 cup basil pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups marinara sauce
  • 3/4 cup shredded part-skim mozzarella


1. Cook noodles according to package directions. Drain; lat out on waxed paper and let cool.

2. In a bowl, mix ricotta, spinach, egg, Parmesan, 2 Tbsp. pesto, salt, and pepper. Spread 3/4 cup marianara in a 9-by-13-inch baking dish.

3. Preheat oven to 350°F. Spread 2 heaping Tbsp. ricotta mixture onto a noodle. Roll up; place in dish seam-side down. Repeat with remaining noodles. Top with remaining marinara and pesto, and mozzarella.

4. Cover dish loosely with foil; bake for 30 minutes. Uncover; bake 10 minutes longer. Let rest for 5 minutes before serving.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 6

Nutritional Information

Calories per serving: 475
Fat per serving: 20g
Saturated fat per serving: 8g
Cholesterol per serving: 70mg
Fiber per serving: 9g
Protein per serving: 27g
Carbohydrates per serving: 53g
Sodium per serving: 863mg
Iron per serving: 6mg
Calcium per serving: 517mg

Good to Know

Assemble up to 4 days ahead and you've got an autopilot dinner in the fridge: Just bring to room temperature and bake (add an extra 15 minutes before removing foil).

This Recipe Is

Recipes adapted from You Have It Made: Delicious, Healthy, Do-Ahead Meals © 2016 Houghton Mifflin Marcourt