Spinach Lasagna Roulade
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|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|
Milwaukee, WI (pop. 594,833)
Member Since Oct 2009
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.
Preheat oven to 350 degrees.
Spread small amount of spaghetti sauce in the bottom of a 9 x 13" baking dish.
Combine cheeses, reserving a small amount of parmesan for sprinkling over the finished dish; add garlic.
Add spinach; mix in Italian seasoning, salt and pepper to taste.
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.
Top with remaining sauce and sprinkle tops with parmesan; bake for 30 minutes or until cheese begins to brown slightly.
Leftovers are great... if you have any!