These spinach lasagna rolls are so good and easy to make. I made them before class one morning and then left them in the fridge for Jeff to bake once he got home from work–perfect for busy nights!
Here’s how I made them:
Cook lasagna noodles and lie them flat on a piece of wax paper.
Spread a little marinara sauce in a pan and set aside.
Combine spinach, ricotta cheese, egg, garlic, italian seasoning, salt, and pepper in a large bowl.
Spread the ricotta cheese mixture evenly onto each noodle.
Roll up each noodle and place, seam side down, in the pan.
Top with marinara sauce and mozzarella cheese and bake!
Spinach Lasagna Rolls
Makes 9 rolls
9 lasagna noodles, cooked according to package instructions
12 oz spinach, frozen or fresh, chopped
3 cloves garlic, minced
15oz whole milk ricotta cheese
1 teaspoon Italian seasoning
1/2 cup mozzarella cheese, grated
Pre-heat oven to 350 degrees.
When the lasagna noodles are finished cooking, lay each one flat onto a large piece of wax paper. Dry off with a paper towel.
Spoon a little marinara sauce into a pan and set aside.
While the lasagna noodles cook, stir together spinach, garlic, ricotta, egg, italian seasoning, salt, and pepper.
Carefully spoon a little of the filling mixture into the center of each of the noodles and roll up. Place, seam side down, in marinara-coated pan. Repeat until finished and then coat with more marinara sauce, as desired.
Sprinkle on mozzarella cheese. Cover with aluminum foil and bake for about 40 minutes.
Serve immediately and enjoy!
Time: 60 minutes