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How to make the best spinach Alfredo Lasagna Roll-ups

If you are looking for a tasty recipe comfort food style then look no further. This yummy recipe for  Spinach Alfredo Lasagna roll-ups from Karyl of Karyl’s Kulinary Krusade is about perfect!

Since they are made as individual rolls, Karyl tells us they are perfect portion control.  Be sure and visit Karyl for more information on how she creates her recipes and step-by-step photos!

 

Spinach Alfredo Lasagna Roll-Ups

lasagna roll-ups

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Course: Main Course

Cuisine: Italian

Keyword: Alfredo Sauce, Homemade Sauce, Lasagna, Lasagna Roll-Ups, Spinach Lasagna

Servings: 8 Rollups

 

Ingredients

  • 8 lasagna noodle sheets
  • 4 cups baby spinach, rinsed and drained
  • 1/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 Tablespoon avocado oil
  • 15 ounces ricotta cheese (the small container is 15oz)
  • 1/4 cup fresh-grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • One teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • One teaspoon fresh oregano, minced
  • One teaspoon fresh thyme, minced
  • 2 eggs, lightly beaten
  • parsley, for garnish

ALFREDO SAUCE

 

  • 3 Tablespoons butter
  • 1 cup heavy whipping cream
  • 2 cloves garlic, minced
  • 1/4 cup fresh-grated Parmesan cheese

Instructions

 

  1. Preheat oven to 400 degrees
  2. In a large pot of salted, boiling water, cook lasagna noodles for 10 minutes. Drain, and lay flat on a sheet of wax paper until ready to fill
  3. In a large skillet, add avocado oil and onion, and cook for 3 minutes. Add garlic and cook for 1 minute. Add baby spinach and cook for 3 minutes, until wilted. Remove and set aside on cutting board to cool, and wipe skillet clean. Once the mixture is cool, chop well
  4. In a large bowl, combine ricotta, Parmesan, spinach mixture, eggs, salt, pepper, onion powder, oregano, and thyme. Mix well
  5. In the same skillet used for spinach, melt butter. Add garlic, and cook over medium-low heat for 2 minutes. Increase heat to medium, add heavy whipping cream, and cook for 3 minutes, stirring occasionally. If cream starts to bubble too much, turn heat down slightly. Stir in Parmesan, and cook for 2 minutes, until sauce thickens. Turn heat to low
  6. Spoon filling mixture evenly between lasagna noodles. Be careful to leave a little bit of space around all the edges, so it doesn’t spill out the sides as it bakes. Beginning at the bottom end of each lasagna noodle, roll noodle all the way until fully closed.
  7. Spray a baking dish with cooking spray. Lay roll-ups seam-side down in baking dish. Pour Alfredo sauce over roll-ups
  8. Bake for 40 minutes. Remove from oven, and garnish with parsley. If desired, pour a little more Alfredo sauce on top. Serve immediately

 

 

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