Gluten-Free Lasagna Roll-Ups

Gluten-Free Lasagna Roll-Ups

This is a great for lunch or dinner. I use gluten-free lasagna noodles. lasagna-rollups


8 gluten free lasagna noodles

1 cup shredded gluten-free mozzarella cheese

Filling ingredients

15 oz. ricotta cheese

10 oz. of chopped frozen spinach, thawed and squeezed drop

½ c grated carrot

2 tbsp. minced fresh parsley

Sauce ingredients

1 can (16 oz.) crushed tomatoes,

1 can 6 oz.) tomato paste

¼ c vegetable broth or water

1 medium chopped onion

1 tsp dried Italian seasoning

1 tsp crushed fresh garlic


Combine all sauce ingredients in a saucepan. Bring to boil then simmer for 20 minutes.

Combine all filling ingredients. Mix well. Set aside.

Cook noodles al dente according to package directions. Drain, rinse and drain again.

Coat a 2 ½ quart casserole dish with nonstick spray.

Put noddles on a flat surface. Divide filling mixture evenly, then roll up and place in basking disk seam side down. Pour sauce over the top.

Cover dish and bake at 350 F for 30 minutes. Uncover, and top with mozzarella then bake until the cheese melts.

Serve hot.

Makes 8 servings.





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