Cook lasagna noodles according to package directions. Drain, then rinse in cold water. Defrost the spinach in the refrigerator, and in a large bowl, mix the spinach with the ricotta and the egg.
Brown the sausage and drain.
Grease a large baking dish, and pour the entire jar of spaghetti sauce in the bottom. On the counter, lay out a noodle at a time, and spread evenly with the ricotta/spinach mixture. Sprinkle sausage and shredded cheese on top, then roll the noodle and tack with a toothpick. Cut each pinwheel in half, crosswise, and arrange cut side down in the baking sheet with the curly side up. Discard the cut half (or save and cook separately).
Bake at 350°F for 1 hour. Let cool 5 minutes.
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|Serving Size: 1 (524g)|
|Recipe Makes: 4|
|Calories from Fat: 529 (46%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 7g|
|Cholesterol 305.3mg||94 %|
|Sodium 1905.2mg||66 %|
|Potassium 1034.8mg||27 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 79.8g|
|Protein 68.2g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1145
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