Spinach Lasagna Roll.Ups


My recipe portion has been lacking. Aw.full.ly. I want to do more but let’s be real- having a younger child doesn’t make cooking any easier at times. I try though and enjoy when I can!

I have to share this recipe I found. I wish I could give props to whoever did this but it is so easy and delicious. What’s best about this meal to me is that I love spinach and I love cheese. What better dinner to have than this. You will be excited once you bit into this delciousness after you cook it. I promise. Add a fresh salad with this and wah-lah! One fantastic meal. If you’re vegetarian- of course you will love this! All you gluten free peoples- you can tweak it with different noodles.

Hope you enjoy & Buon Appetito!

Spinach Lasagna Roll Ups

 1 lb. lasagna noodles

15 oz. ricotta cheese

 1 c. shredded mozzarella

1/4 c. grate parmesen

1 lg. egg

10 oz. frozen spinach

2.5 c. marinara sauce

salt & pepper to taste

non-stick cooking spray (as needed)

Directions:

1. Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add lasagna noodles and cook until al dente (soft but not soggy- about 12-15 minutes). When they are finished cooking, drain in a colander.

2. While the noodles are boiling, prepare the filing. Thaw the package of frozen spinach in the microwave and then squeeze out as much access liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg and freshly grated pepper and about 1/4 teaspoon of salt. Mix until well combined.

3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back-ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. (I put the casserole dish on top of a baking dish just in case things boiled over, I wouldn’t have a mess in my oven).

6. Cover the dish with tin foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

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