spinach lasagna rolls
This recipe was personally prepared by Morag Weir for the August 2014 meeting of Curious Cuisiners.
prep time
30 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 8 - whole wheat/regular lasagna noodles
- 1 - 5 oz. part-skim riccota cheese
- 1 - egg
- 1/2 cup shredded mozarella cheese
- 1 package 10 oz. frozen spinach
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 jar 23 oz. pasta sauce
How To Make spinach lasagna rolls
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Step 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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Step 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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Step 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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Step 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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Step 5Cover loosely with foil and bake 350 for 40 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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