Spinach Lasagna Roll-Ups with Tomato Coulis

The best kinds of recipes are the ones that look and taste like they took all day to prepare, when in reality you spent less than 2 hours in the kitchen. The types of recipes that you can serve to guests you want to impress without spending a lot of time or money are the ones that every home cook should have up his or her sleeve, ready to pull out at a moment’s notice. These spinach lasagna roll-ups will fit that bill!

Impressive recipes don’t need to call for fancy ingredients or twelve hours of prep time to be absolutely delicious; when it comes to pleasing taste-buds, simple flavors never fail. Think about slow-cooker recipes, pasta recipes and roasted meats; it’s absolutely possible for a simple recipe to have mind-blowing flavor and a beautiful presentation, even if it’s uncomplicated.

These Spinach Lasagna Roll-Ups with Tomato Coulis are one of those dishes that sound pretty fancy but are so easy to make. Lasagna recipes can seem intimidating, but unlike most easy lasagna recipes, this one doesn’t even involve layering! Simply lay out your noodles, spread your healthy spinach and cheese mixture over each one, roll up and bake; it doesn’t get any simpler than this, and you’ll have an impressive presentation to boot.

And because these rolls are filled with dark leafy spinach instead of a red meat sauce, they’re perfect for St. Patrick’s Day season and the beginning of spring in general. The light spinach-feta filling makes for a much less heavy dinner than the type of pasta and lasagna dishes that are so popular in the winter, and is a great way to sneak some greens into picky kids’ diets without having them feel like they’re eating healthy. Enjoy!

Recipe For Spinach Lasagna Roll-Ups

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

Calories per serving: Calories: 268

Fat per serving: Fat: 9 g

Spinach Lasagna Roll-Ups with Tomato Coulis

Spinach Lasagna Roll-Up 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

Spinach Lasagna Roll-Ups Instructions

  1. Preheat your oven to 370°F.
  2. Spray a 13×9-inch baking dish with cooking spray.
  3. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water and drain.
  4. Spray noodles with cooking spray to prevent sticking until ready to fill.
  5. For the Tomato Coulis:
  6. Heat oil in medium saucepan over medium heat for 1 minute.
  7. Add onion and garlic; cook for 4 minutes, stirring occasionally, or until onion is tender.
  8. Add undrained tomatoes; cook over medium-low heat for 30 minutes (sauce should be gently bubbling around edge of pan).
  9. Remove from heat; add basil, salt and pepper.
  10. Working in batches, place coulis in blender container and puree until smooth.
  11. Place coulis in the baking dish; set aside.
  12. For the filling:
  13. Heat oil in a large skillet over medium high heat for 1 minute.
  14. Add shallots and cook for 3 minutes, stirring occasionally, or until tender.
  15. Blend in well-drained spinach, salt, pepper and nutmeg.
  16. Cook and stir for 3 minutes or until heated through.
  17. Remove from heat.
  18. Assembly:
  19. Place plastic wrap on your work surface.
  20. Lay out lasagna noodles.
  21. Top each with equal amounts of spinach mixture (about 1/3 cup).
  22. Spread spinach evenly over each noodle leaving the last 2 inches uncovered.
  23. Sprinkle 1 tablespoon feta over spinach on each noodle.
  24. Roll up each starting with the covered end.
  25. Carefully cut each roll-up in half and place ruffled-edge facing up in dish.
  26. Cover dish with aluminum foil.
  27. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
  28. To serve, spread ½ a cup of hot coulis in each shallow bowl and top with 3 roll-ups.
  29. Spoon remaining sauce on top or serve on the side.

Notes:  Carbs: 37 g Protein: 11g


Guest post by Meredith K. on behalf of Hunt’s®. For more easy but impressive tomato recipes, visit hunts.com.


  1. says

    This looks amazing … so pretty. I think the recipe would work without the feta to make it vegan, don’t you? It seems to have a lot of bold flavors. I’m definitely keeping this one in my “to make” file. Thanks for sharing! :-)

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