There are times I think that I was meant to be born into an Italian family. My family and I love Italian food and the kids request Italian dishes at least once a week. This time of year the weather is turning cooler and some of our favorite Tuscan Inspired meals are perfect for the cool fall days. Last week I decided to surprise the kids with Spinach Lasagna Rolls for dinner before soccer. The Lasagna Rolls are a great twist on traditional lasagna.
I had made a quick stop at Kroger earlier last week to pick up a few supplies for school lunches when I noticed their Taste of Italy display. That’s when I decided to make the Spinach Lasagna Rolls for dinner. I was excited to see that Bertolli® is participating in the Taste of Italy program in stores through October 11th. While Bertolli sponsored this post, all opinions are my own. I grabbed all the supplies that I needed and headed for the check out. I got so caught up in looking at the great products in the Taste of Italy display that I almost forgot about the school lunches I was shopping for.
Taste of Italy Spinach Lasagna Rolls
- 1 jar Bertolli® Tuscan Inspired sauce
- 1 package of lasagna noodles
- 1 bag fresh spinach
- 1 container ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 8oz package mozzarella cheese
- 1 egg room temperature
Begin by cooking the lasagna noodles according to package instructions. They will be baked after filled so it is best to leave them slightly undercooked. Remove them from the water and lay them flat, in a single layer to cool.
Chop and steam the spinach while the pasta cooks. When the spinach is cooked, press to remove as much liquid as possible. Set aside to cool.
When the spinach has cooled stir in the Parmesan and ricotta cheese.
Whisk the room temperature egg and add it to the cheese and spinach mixture.
Preheat the oven to 350 degrees.
Lay a single lasagna noodle out flat. Spread a layer of the cheese and spinach mixture down the center of the noodle.
Roll the noodle up and place the lasagna roll onto a baking sheet. Repeat with remaining noodles and cheeses mixture.
Top each lasagna roll with a spoonful of the Bertolli® sauce and a sprinkle of shredded mozzarella cheese.
Bake in the preheated oven for 18-20 minutes.
Remove from oven and serve hot with a side salad and garlic bread for a complete meal!
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.