Spinach ZENB Lasagna Roll-Ups


PREP TIME 17 minutes

COOK TIME 50 minutes

TOTAL TIME 67 minutes

Nutrition Facts


Serving Size: 253g
Servings: 6

Calories: 330

Amount per Serving*% Daily Value
Total Fat13g17%
Saturated Fat6g30%
Trans Fat0g
Dietary Fiber4g14%
Total Sugar6g
Vitamin A 30%
Vitamin C 4%
Vitamin D 0mcg 0%
Calcium 407mg 30%
Iron 3mg 15%
Potassium 541mg 10%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Lasagna

Your eyes will pop out like Popeye's with this dish of luscious and creamy Spinach ZENB Lasagna Roll-Ups, made with better-for-you, firm, al dente ZENB Lasagna. Fun and easy to eat by the bite-ful, this dish is a good source of protein. Pair it with a small side salad and red wine for an easy meal that will impress everyone at the table.


  • 12 sheets ZENB Yellow Pea Lasagna
  • 2 1/2 cups marinara sauce, divided
  • 2 cups frozen chopped spinach, thawed, drained well
  • 2 cups part-skim ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped basil, plus additional for garnish
  • 1/4 cup shredded part-skim mozzarella cheese



Preheat oven to 375°F. Soak ZENB Lasagna sheets in hot tap water 20-25 minutes, or until pliable. Drain well; pat dry.


Spread 1 cup tomato sauce in bottom of 13x9-inch baking dish sprayed with olive oil. Combine spinach, ricotta, Parmesan, egg and 2 tablespoons basil in large bowl until well-mixed. Place sheets on clean work surface. Spread 1/4 cup ricotta mixture evenly on each noodle. Roll each sheet into a tight cylinder. Arrange roll-ups, seam-side-down, in prepared baking dish. Top with remaining tomato sauce and mozzarella cheese.


Bake 20-30 minutes, or until cheese is melted and sauce is bubbling. Garnish with basil before serving.

Tasty Tips

Substitute grated Pecorino Romano for the Parmesan.

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