spinach lasagna rolls
This recipe was personally prepared by Morag Weir for the August 2014 meeting of Curious Cuisiners.
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yield
6 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For spinach lasagna rolls
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8whole wheat/regular lasagna noodles
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15 oz. part-skim riccota cheese
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1egg
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1/2 cshredded mozarella cheese
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1 pkg10 oz. frozen spinach
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1/2 cgrated parmesan cheese
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1/4 tspitalian seasoning
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1/8 tspsalt
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1/8 tsppepper
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1 jar23 oz. pasta sauce
How To Make spinach lasagna rolls
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1Defrost spinach. Cook lasagna noodles in boiling water (approx. 12 min.) Drain soft noodles and pat dry with paper towel. Put noodles on wax paper.
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2Place spinach in strainer and squeeze out excess water. Place in medium bowl. Add ricotta cheese, mozzarella cheese, egg, salt, pepper.
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3Place 1/2 of pasta sauce in bottom of 10x7 baking dish. Spread spinach mix over each noodle and roll noodle carefully, placing seamside down over sauce.
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4Pour remaining sauce over rolls, spooning sauce over any area not covered. Top each roll with 1T mozzarella cheese, and keep aside part of the cheese to go on top of entire dish.
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5Cover loosely with foil and bake 350 for 40 minutes.
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6NOTE: A little sugar can be added to ricotta cheese mixture. Also, extra sause can be added over the rolls to keep them moist.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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