Recipe by Kittencal@recipezazz
This recipe goes back years, and I make it quite often still, it is wonderful to serve for a dinner party. I make this dish using Kittencal's Marinara Pasta Sauce (Vegetarian), make the sauce a day ahead to save time, also saute the spinach and garlic well in advance to save time. Although I am a garlic-lover I have to say that this is one of those very few recipes that I suggest not to use more than 2 teaspoons minced garlic otherwise it will overpower all the other ingredients. Also if you want, omit the mozzeralla cheese in the filling, and just sprinkle it on top, but I like it better with it added. You can double the complete recipe to make 16 lasagna rolls, and bake it in a 13 x 9-inch baking dish, I strongly suggest you double the recipe, these are so good!
Top Review by Cookin'withGas
an interesting variation of lasagna...a little messy to prepare until I got used to rolling the noodles up...I'd like to try this one again, but substitute cottage cheese for the ricotta next time...Thanks for sharing this recipe!
- 1 (10 ounce) package frozen spinach, thawed and well drained (squeeze out any moisture with hands)
- 2 teaspoons fresh minced garlic (or to taste)
- 2 cups ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 1 egg, slightly beaten
- 1 cup grated mozzarella cheese
- 1⁄2 teaspoon dried parsley flakes (or use 1 tablespoon fresh chopped parsley)
- salt and pepper
- 3 cups pasta sauce (I use my Kittencal's Marinara Pasta Sauce (Vegetarian) for this)
- 2 cups grated mozzarella cheese (can use more or less)
- 8 lasagna noodles (cooked to el dente, drained and tossed with oil, then layed flat on a sheet)
Directions See How It's Made
- Grease an 8 x 8-inch baking dish.
- Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
- Heat oil in a medium skillet over medium-high heat.
- Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
- In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
- Spread about 1 cup pasta sauce in the bottom of the dish.
- Spread about 1/3-cup ricotta filling over the complete noodle.
- Carefully roll up starting at the short end.
- Arrange seam-side down in the prepared baking dish.
- Repeat with all remaining noodles.
- Top with more sauce.
- At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
- Sprinkle with grated Parmesan cheese.
- Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.