Spinach Lasagna Roulade


M L Recipe

By M L mcmaven


Rating:
Serves:
4
Prep:
25 Min
Cook:
35 Min
Method:
Bake
Comments:

This is a very simple recipe that looks great and tastes even better. I started making my lasagna this way because it seems to cook more evenly and provides clear serving sizes. There's no egg used in this recipe, but the filling doesn't suffer a bit in my opinion.

Blue Ribbon Recipe

Notes from the Test Kitchen:
My family usually enjoys anything with spinach in it and this dish is no exception.  In fact, my son wanted the leftovers to take to work with him!  It is easy to prepare and, while we liked it just as is, it would also be good with ground beef added to the sauce.

Ingredients

1 box
spinach, frozen
1 small
ricotta cheese carton
1 c
mozzarella cheese, shredded
1 1/2 c
parmesan cheese
1 Tbsp
garlic, minced
italian seasoning, dry
salt and pepper
12
lasagna noodles, cooked
1 jar(s)
spaghetti sauce

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Spread small amount of spaghetti sauce in the bottom of a 9 x 13" baking dish.
3
Combine cheeses, reserving a small amount of parmesan for sprinkling over the finished dish; add garlic.
4
Add spinach; mix in Italian seasoning, salt and pepper to taste.
5
Spread out cooked lasagna noodles; place a small amount of the filling mixture along the entire length of each noodle; when done, roll each noodle up and place into the baking dish.
6
Top with remaining sauce and sprinkle tops with parmesan; bake for 30 minutes or until cheese begins to brown slightly.
7
Leftovers are great... if you have any!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #lasagna, #roulade


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147 Comments

user
Jan 26, 2015 - Sharon Colyer shared this recipe with discussion group: Daughter's of the King.
user
Family Favorites Quinnn
Jan 21, 2015
I gave this recipe a 5-star rating.
user
linda gable lovevanilla
Oct 3, 2013
Great idea! Your mom must have been a wonderful cook and it sounds like you are too. If you've been making these for 50 years, I know I've got to try this recipe soon. Thanks!
user
Barbara Calabrise GIANGI
Oct 3, 2013
TO LOVEVABILLA. BEEN MAKING THESE FOR 50 YEARS, MY MOM USED TO CUT THE LASAGNA NOODLE IN HALF. FILL CENTER AND FOLD SIDES TO CENTERTHIS CREATES A MANICOTTI STYLE PASTA. AND YOU GET LESS PASTA AND MORE FILLING. USE YOUR IMAGINATION FOR FILLING. I SOMETIMES ADD SAUTEED SAUSAGE OUT OF ITS CASING
user
linda gable lovevanilla
Oct 3, 2013
Wow...once a week! They must be very good. Thanks for the tip about the large shells. :-)