spinach lasagna roulade

★★★★★ 36
a recipe by
M L
Milwaukee, WI

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

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.

— The Test Kitchen @kitchencrew
★★★★★ 36
serves 4
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For spinach lasagna roulade

  • 1 box
    spinach, frozen
  • 1 sm
    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
    spaghetti sauce

How To Make spinach lasagna roulade

  • 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!
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