3608
Calories
Total Fat
Protein
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Spinach Lasagna Roll-Ups with Tomato Coulis
Al dente lasagna noodles generously filled with spinach and feta cheese served with a delicious basil-infused tomato sauce
Recipe concept developed by The Culinary Institute of America
1
Prep Time
(HOURS)
1 ½
Total Time
(HOURS)
6
Servings
3.3 of 5
(46 ratings)
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Ingredients
- PAM® Original No-Stick Cooking Spray
- 9 dry lasagna noodles, uncooked
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 3 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1/4 cup thinly sliced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 3 pkgs (10 oz each) frozen chopped spinach, thawed, squeezed dry
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 9 tablespoons crumbled feta cheese
Nutrition Information
268
9g
11g
Serving Size: 6 servings (3 roll-ups and 1/2 cup coulis each)
Directions
- Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water, drain. Spray noodles with cooking spray to prevent sticking until ready to fill.
- Meanwhile, make Tomato Coulis. Heat oil in medium saucepan over medium heat 1 minute. Add onion and garlic; cook 4 minutes, stirring occasionally, or until onion is tender. Add undrained tomatoes; cook over medium-low heat 30 minutes (sauce should be gently bubbling around edge of pan). Remove from heat; add basil, salt and pepper. Working in batches, place coulis in blender container and puree until smooth. Place coulis in baking dish; set aside.
- Make Filling: Heat oil in large skillet over medium-high heat 1 minute. Add shallots; cook 3 minutes, stirring occasionally, or until tender. Blend in well-drained spinach, salt, pepper and nutmeg. Cook and stir 3 minutes or until heated through. Remove from heat.
- Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
- To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.
Cook's Tip
Coulis [koo-LEE] is a term for a thick sauce or puree.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 268 | |
| % Daily Value* | ||
| Total fat | 9 g | 13% |
| Saturated fat | 3 g | 15% |
| Cholesterol | 13 MG | 4% |
| Sodium | 874 MG | 36% |
| Carbohydrate | 37 g | 12% |
| Dietary fiber | 7 g | 28% |
| Sugars | 6 g | 1% |
| Protein | 11 g | 23% |
| Vitamin A | 209% | |
| Vitamin C | 31% | |
| Calcium | 25% | |
| Iron | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
I originally found this recipe in a Hunt's cooking book years ago. Some ingredients have been changed, but this is sooooooo good! Ever since I made this Lasagna, it's been one of my favorite dishes to make. It's different from the traditional lasagna and perfect for any occations!!
Jan 26, 2012
This was delicious! I will definately be adding it to our menu rotation!
Dec 31, 2011
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