Spinach Lasagna Roll Ups
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 lasagna noodles, cooked to box instruction and drained
- 1⁄2 cup frozen spinach, thawed and drained well
- 1 cup part-skim ricotta cheese
- 2 garlic cloves, minced
- 1⁄2 teaspoon italian seasoning
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 cups pasta sauce or 2 cups white sauce
directions
- Spray the bottom of a bread loaf pan.
- Coat the bottom of the pan with the sauce you are using.
- Mix spinach, cheese, garlic, seasoning and red pepper in a bowl.
- Lay one lasagne noodle out flat and spread with cheese mixture about 1/4 inch thick, leaving a 1/2 inch at one end.
- Roll the noodle up with cheese on the inside, finishing on the end without the cheese.
- Place in pan.
- Repeat with the remaining noodles.
- Cover with sauce and bake at 425 for 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I didn't realize I had bought oven-ready lasagna noodles to make this recipe... but it turned out just fine for me. I only boiled them for 2 or 3 minutes..just enough to soften them so I could roll them up. I doubled the recipe to make 8, and made it in a normal glass casserole dish. I used a traditional marinara sauce and melted some provolone cheese on top. SO liked it, but still felt there was something missing. I think a lot of the flavor comes from the sauce you use, so next time I will kick up the sauce a bit with my own spices. Also, I remember my mom used to make up the lasagna and let it sit overnight like you suggested...I might try that next time so the flavors really have a chance to mingle. Loved the red pepper flakes addition...might add some more next time so it has a bit more of a kick. Otherwise, super easy...so nice to not have to cut slices of layered lasagna with it spilling out everywhere! Overall thumbs up. I have leftovers for lunch tomorrow...and I'm sure they're going to be even better!
-
I made this for my mother last week, and she Loved it! It was very easy to make (though I did use cottage cheese instead of ricatta). The only reason I didn't give it four stars, was that the italian seasoning was just too strong. Next time I'll cut it in half and see if I like it better. Also very good reheated!
RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.