Spinach and Arugula Lasagna Roll-Ups

• Vegetarian

• Produce

  • 2 cups Baby arugula, loosely packed fresh
  • 2 cups Baby spinach, loosely packed fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 2 cups Marinara sauce

• Pasta & Grains

  • 8 Lasagna noodles, traditional cooked

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Italian seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 container 15 ounces] ricotta cheese
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on momtomomnutrition.com

Description

Ingredients

• 8 traditional lasagna noodles, cooked, drained
• 1 egg
• 1 container [15 ounces] ricotta cheese
• 2 tablespoons Italian seasoning
• ¼ cup Parmesan cheese
• 2 cups loosely packed fresh baby spinach
• 2 cups loosely packed fresh baby arugula
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded

Directions

• Cook lasagna noodles according to package directions; drain and immediately lay on a non-stick baking sheet.
• In large bowl, combine the egg, Italian seasoning, ricotta cheese, and Parmesan cheese. In a separate bowl, combine the spinach, arugula, olive oil, and pepper.
• To prepare lasagna roll-ups, spread each lasagna noodle with 2 tablespoons of cheese filling. Top with a handful of spinach arugula mixture [about ¼ cup each roll-up]. Roll up each noodle starting at one end. Repeat until all noodles have been filled and rolled.
• Pour ¼ cup of marinara sauce over each roll-up and top with ¼ cup of mozzarella cheese.
• Bake at 375, uncovered, for 20 minutes. Serve immediately.