Spinach and Artichoke Lasagna Roll-Ups
Ingredients
The pasta
-
8
noodles
uncooked lasagna noodles
The filling
-
8
oz
1/3 less fat cream cheese, softened
-
½
cup
fat free sour cream
-
1
cup
2% shredded Mozzarella cheese, divided
-
1
tablespoon
grated Parmesan cheese
-
1
teaspoon
minced garlic
-
⅛
teaspoon
black pepper
-
10
oz
frozen chopped spinach, thawed and squeezed dry
-
½
cup
drained canned artichoke hearts, chopped
The sauce
-
15
oz
light alfredo sauce
Instructions
- Preheat the oven to 350°F and prepare a baking dish with cooking spray.
- Cook the lasagna noodles according to package instructions, then drain and cool them.
- In a mixing bowl, combine cream cheese, sour cream, ½ cup Mozzarella, Parmesan, garlic, black pepper, spinach, and artichokes until well mixed.
- Spread a heaping ⅓ cup of the filling mixture onto each noodle and roll them up.
- Spread ⅓ cup of alfredo sauce in the bottom of the baking dish and place the rolls seam side down.
- Pour the remaining sauce over the rolls and sprinkle with the remaining Mozzarella.
- Cover with foil and bake for 40 minutes, then let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
272
Total fat
11g
Total carbohydrates
29g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
You might also like