Directions:
- Cook lasagna according to package and drain.
- In medium bowl blend ricotta, eggs, spinach, mozzarella, basil and marjoram.
- Spread evenly on lasagna strips.
- Cut strips in half crosswise.
- Roll strips jelly roll style.
- Cut each roll in half leaving ruffled edge at top and bottom.
- Spread 3/4 of the sauce on bottom of baking dish.
- Arrange roll ups curly edges up on sauce.
- Top with remaining sauce and Parmesan cheese.
- Bake covered with foil in 350 oven for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.94 Kcal (1281 kJ) | ||
| Calories from fat | 103.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 85.81mg | 29% | |
| Sodium | 659.15mg | 27% | |
| Potassium | 444.49mg | 9% | |
| Total Carbs | 25.41g | 8% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 26g | 52% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 501.4mg | 50% | |
| Amount Per 100 g | |||
| Calories | 111.65 Kcal (467 kJ) | ||
| Calories from fat | 37.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 18% | |
|---|---|---|---|
| Cholesterol | 31.31mg | 29% | |
| Sodium | 240.55mg | 27% | |
| Potassium | 162.22mg | 9% | |
| Total Carbs | 9.27g | 8% | |
| Sugars | 1.89g | 21% | |
| Dietary Fiber | 1.64g | 18% | |
| Protein | 9.49g | 52% | |
| Vitamin C | 4.6mg | 21% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 13% | |
| Calcium | 183mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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