Lasagna is a crowd-favorite, but the layering can be a chore. These rolls give you the same cheesy, saucy satisfaction in a fraction of the time, with the added bonus of being perfectly portioned for easy serving.
Meatless Monday
45 Minutes
Great for Freezing
The Filling & Pasta
- 8-10 Lasagna Noodles (cooked)
- 15 oz Ricotta Cheese
- 10 oz Frozen Spinach (thawed & squeezed dry)
- 1 Large Egg (beaten)
- 2 cups Marinara Sauce
- 2 cups Mozzarella (shredded)
- 1/2 cup Parmesan (grated)
- 1 tsp Italian Seasoning & Garlic Powder
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Mix the Filling: In a bowl, combine ricotta, squeezed spinach, egg, Parmesan, half of the mozzarella, and seasonings. Mix until creamy.
- Lay the Noodles: Lay your cooked noodles out on a flat, clean surface (like a piece of parchment paper). Pat them dry with a paper towel.
- Roll Them Up: Spread 2-3 tablespoons of the spinach-ricotta mixture along each noodle. Roll tightly from one end to the other.
- Bake: Place the rolls seam-side down in the baking dish. Top with the remaining marinara sauce and mozzarella cheese.
- Melting Point: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
Chef’s Secret: To prevent the noodles from sticking together after boiling, lay them out individually or toss them in a tiny bit of olive oil. And remember—squeeze that spinach until it’s bone-dry to avoid a watery sauce!
