Spinach Lasagna Roll-Ups

Lasagna 7Hands down, lasagna reminds me of Sunday dinners at my grandparent’s home. Our extended family gathered around the dining room table once a week to share a meal, always Italian, with love and gratitude. I swear, Nana Pearson’s well-worn pan – layered with noodles, fresh marinara and mozzarella – never weighed less than five pounds.

These roll-ups are as worthy of any Sunday dinner as a layered lasagna, but way more fun. They also are flexible with various size baking pans, and require no messy cutting of the finished noodles. They make a fast and delicious dish to bring to those in need of a meal; I doubled this recipe and shared with friends who had a new baby. If you have family coming in for the holidays, no one will be disappointed when this dish appears, and it will feed the whole crew!

Ingredients

Lasagna 1

  • I lb. lasagna noodles
  • 16 oz. Part-skim Ricotta cheese
  • 1/8 c. fresh parsley, minced
  • 1 egg
  • 1 large bunch spinach
  • I slow cooker of marinara sauce, or 1 32 oz. jar marinara
  • 1/4 c. shredded Romano cheese
  • 1 c. shredded Mozzeralla cheese

Directions

Lasagna 2

Cook lasagna noodles according to package directions. Drain, rinse with cool water, and lay noodles flat in two stacks.

While pasta is boiling, chop spinach into small pieces, discarding stems, and saute with a small amount of olive oil until wilted.

In medium bowl, mix together Ricotta cheese, parsley and egg. Add cooked spinach and combine.

Lasagna 4

Pre-heat oven to 400 degrees. Use marinara to lightly cover the bottom of either a 11″x 9″ or 9″ x 9″ baking pan; this recipe will fit either pan based on how tightly you roll your lasagna noodles.

Lay four noodles flat and parallel to each other. Spread each with approximately 2 tbls. of ricotta mixture and 2 tsp. of marinara.

Lasagna 6

Roll up one at a time, and place in prepared baking pan in. Make a single layer with three neat rows as you go. Repeat until all noodles are used.

Lasagna 8

Cover roll-ups with any remaining ricotta mixture as well as remaining sauce. Top with Romano and mozzarella.

Lasagna 9

Bake, covered for 45 minutes until bubbling. Remove foil and cook for 15 minutes more. Remove from oven and let sit for 10 minutes before enjoying.

I shared this post on Frugal Days Sustainable Ways, Health 2day, Whole Food Wednesdays, Your Green Resource and Thank Your Body.

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