Vegetarian Lasagna Rolls with White Beans and Spinach
An easy and healthy family meal filled with veggies and fiber-rich white beans.
Servings: 4 serving
Equipment
- 9X13-inch baking dish
Ingredients
- 10 to 12 lasagna noodles you will use 8 but I always cook extra because they tend to break
- 1 15-oz can of white beans (1 1/2 cups), drained and rinsed
- 2 cups frozen chopped spinach, defrosted and squeezed dry
- 2 Tbsp grated parmesan cheese optional
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning or dried oregano
- 1/4 tsp coarse salt
- 1/4 cup milk (any kind)
- 2 1/2 cups marinara or other tomato-based pasta sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees. Grease a 9-by-13 inch baking dish with olive oil.
- Boil lasagna noodles in salted water until "al dente", being sure not to overcook them. I always cook a couple more noodles than I need since a couple seem to always break apart during the cooking process. Drain noodles then rinse with cold water.
- To make filling, add beans, spinach, parmesan, garlic powder, dried herbs, and salt to a large bowl. Using a potato masher or fork, mash beans until they are mostly broken down. You don't want to see any whole beans. Carefully stir in milk.
- To assemble, spread 1 1/2 cups of marinara on the bottom of your baking dish. Lay a lasagna noodle on your work surface and spread about 2 tablespoons of the bean mixture onto the noodle, leaving about a 1/2 inch at the top uncovered (see photo above). Sprinkle about a tablespoon of shreded mozzarella over the filling. Roll the lasagna noodle into a pinwheel and place seam-side down into the tomato sauce. Repeat with the remaining noodles.
- Spoon the remaining marinara sauce over the lasagna roll-ups then sprinkle with the remaining cheese. Bake until cheese is golden brown and bubbly, 20 to 25 minutes. Serve warm.