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Spinach Lasagna Rolls


Prep Time: 10-15 minutes 

Cook Time: 20-25 minutes 

Servings: 4


8 Large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
1 tablespoon olive oil
2 teaspoons (2 cloves) garlic, minced
One 10 ounce package frozen chopped spinach, thawed and drained
1 cup Ricotta cheese
4 ounces (1 cup) shredded Mozzarella cheese
1 teaspoon kosher salt
14 ounce jar marinara sauce
1 ounce (¼ cup) grated Parmesan cheese 



  1. Preheat oven to 350°F.
  2. In a 12-inch non-stick skillet over medium heat, warm the olive oil. Add garlic to pan and cook until fragrant, about 1 minute. 
  3. Remove from heat and transfer garlic oil to a large bowl. Add spinach, ricotta cheese, Mozzarella cheese, and salt. Stir to combine and set aside. 
  4. Use 1 Crepini and fold two edges toward the middle to make it more rectangular like a lasagna noodle.  
  5. Spread ⅓ cup of spinach mixture along the base of the Crepini Lasagna noodle. 
  6. Roll Crepini firmly around the filling. Repeat process with remaining Crepinis and spinach filling.
  7. Arrange rolled noodles into a 9-inch x 9-inch baking dish. 
  8. Pour marinara sauce over the rolls. Top with Parmesan cheese and cover the dish with aluminum foil.
  9. Bake until mixture is bubbling, 20-25 minutes. 
  10. Remove foil from dish and bake another 5 minutes. Serve immediately.