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. 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.
These are easy to make and they make great leftovers too if you want to make extra.
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.