My readers have been asking for more meatless recipes so today I am sharing this recipe for Spinach Lasagna Rolls. They are easy, filling, and delicious.
These Spinach Lasagna Rolls make great leftovers too if you want to make extra.
Spinach Lasagna Rolls
- 1 jar pasta sauce (we used Bertolli® Tomato & Basil)
- 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.
Here is how to steam spinach courtesy of Martha Stewart:
“Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper.”
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 pasta 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. Enjoy!
PIN It Now and Make it Later!
This post was sponsored by Bertolli but all opinions are 100% my own.