Spinach Pasta Rolls

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READY IN: 1hr 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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