May 23, 2013

Spinach Lasagna Roll Ups

  • 1 Lb. Lasagna Noodles
  • 9 oz of Raw Spinach
  • 16 oz. Ricotta Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • 1/2 C. Grated Parmesan Cheese
  • 1 Egg (optional)
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Oregano
  • 2 Cloves Minced Garlic
  • 1 Jar Pasta Sauce of choice

Cook lasagna noodles according to directions on box minus 2-3 minutes boil time. You want them to be slightly firmer than al dente since you will be baking this once you roll them.

In a large bowl, add the ricotta, parmesan, 1 - 1 & 1/2 cups of the shredded mozzarella, salt, pepper, egg, oregano, and garlic and stir well.  Set to the side.

In a 13″ x 9″ baking dish, place about 1/2 cup of sauce on the bottom and spread to evenly coat. 

Drain the lasagna noodles in a colander and run them through with some cool water to stop the cooking process along with making them easier to work with. 

Lay out a few lasagna noodles out on a cutting board and add about 2 tablespoons of the cheese filling and spread out along each noodle.  Then roll up and place seam side down in the dish.  The 1 lb. box of noodles usually comes with about 20 noodles, and I end up with just enough filling to fill 19 of them.

Once you have them all stacked up evenly in the dish, cover them with the rest of sauce and cover with foil.  Bake in a 350 oven for about 40 minutes.  After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 5-10 minutes.

Remove from oven, allow to set for a couple of minutes and serve. I like to serve 2 rolls over a bed of raw spinach. :) 


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