Spinach Lasagna Roulade

Name: Spinach Lasagna Roulade
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Italian
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

By M L
@mcmaven

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

Rating:

★★★★★ 36 votes5

Comments:

150 Comments

Serves:

Prep:

25 Min

Cook:

35 Min

Method:

Bake

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
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How to Make Spinach Lasagna Roulade

Step-by-Step

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!