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Italian Spinach and Egg Roll-ups

This healthy recipe comes from NDSU Extension Service.


•    6 lasagna noodles
•    1 10-oz. package frozen chopped spinach, thawed, drained and pressed
•    1/2 c. (4 oz.) part-skim ricotta cheese
•    1/2 c. (2 oz.) low-moisture part-skim shredded mozzarella cheese
•    4 hard-boiled eggs, chopped
•    3 eggs, beaten
•    1/2 c. chopped green onions with tops
•    1 1/2 tsp. Italian seasoning, crushed
•    1 14-oz. jar spaghetti sauce
•    Grated Parmesan cheese, optional


To hard-boil eggs, place eggs in a single layer in a saucepan. Add enough water to cover at least an inch above eggs. Cover and bring just to boiling. Turn off heat and remove from burner. Let eggs stand, covered, in hot water about 15 minutes for large eggs (18 minutes for extra-large). Immediately run cold water over eggs.

Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined. Spread half of the spaghetti sauce over bottom of greased 11 by 7 by 1 1/2 –inch baking dish. Spread a scant 2/3 cup of the spinach mixture over one of the cooked noodle strips. Starting at the short end, roll up strip. Place roll, seam-side down, in the baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil. Bake in preheated 350-degree oven for 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.

Makes 6 servings.

Per Serving: about 340 calories, 14 grams (g) of fat, 33 g of carbohydrate, and 1.6 g of fiber.

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