Monday, October 7, 2013

Spinach Lasagna Roll Ups

spinach lasagna roll ups

This is a good alternative to traditional lasagna and is a good vegetarian alternative as well. This recipe does make a lot of servings so if you are making this for 2 you can cut back on the ingredients  or plan on eating it for dinner for the next few nights. We usually eat this for 2 dinners and I freeze the rest. It freezes well and when you have one of those "peanut butter, no jelly" situations you can heat this up and you have dinner!

Spinach Lasagna Roll Ups
8 Lasagna noodles
1 egg
15 oz. Ricotta Cheese
10 oz. box of frozen chopped spinach (thawed and drained)
½ cup grated parmesan cheese
1 Tbsp. fresh grated parmesan cheese
30 oz. jar spaghetti sauce (I suggest tomato and basil)
10 oz. shredded mozzarella cheese
 1 Tbsp. snipped fresh basil
 Dash of salt and pepper
Boil noodles until done
Drain and rinse with cold water, set aside
Beat egg, and add to ricotta, spinach, 1/2 cup parmesan and mix
Lay lasagna noodles flat and pat dry with paper towels
Scoop an even amount of cheese/spinach mixture onto each noodle

Using the back of a spoon spread mixture over each noodle covering entire noodle
Roll noodle loosely up
Spray a casserole dish with non-stick spray
Add 1 cup of spaghetti sauce to the bottom of the dish
Add roll ups seam side down into the casserole dish
Top with rest of the spaghetti sauce, then add mozzarella cheese evenly covering the roll ups
Add a dash of salt and pepper
Sprinkle fresh grated parmesan cheese and snipped fresh basil on top of the roll ups
Bake in a 350 oven uncovered for 45 minutes or until brown

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