Spinach Lasagna Rollups
Prep time: 15 minutes Bake Time: ~ 30 minutes
This recipe was a submission from my channel subscribers. They used it to cook for a coworker’s wife with restrictions and loved it. This is an easy recipe that can be frozen and reheated so great for meal prepping! We changed things up a bit though and made two versions of the recipe and also I’m negligent in my reading and memories so we had to adjust things just a bit. Let’s dive in.
Ingredients
Precooked lasagna noodles
Red pasta sauce as you’d like
Alfredo sauce as you’d like (we actually made our own using the Olive Garden recipe: cream, milk, romano, parmeasan, butter and garlic all boiled together)
15 oz ricotta (if you’re bad like me, you forget to by this and just use extra of the other cheese)
1 cup shredded mozzarella
1/4 cup parmesan
1 egg
Spinach as desired
Salt and pepper to taste
We tried different sauces so had half and half poured in the dish.
Preheat your oven to 400 F
Add the lasagna noodles (however many you want, we did 8) to a pot and boil for about 12 minutes to get that al dente quality. You want it not too soft but enough so you can roll it
While that is cooking, add all the cheese, spinach and egg to a bowl and mix it up like crazy. If you’re like me and don’t have ricotta it’ll just be a loose cheesy, spinach bowl with egg making it wet.
Take a glass pan that seems like it’s small or big enough depending on how many noodles you’re cooking
Spray with non stick spray
Drain the noodles
Lay out a noodle flat and spread the mixture all over it, edge to edge
Starting at a short end, roll like a hoho or swiss roll
Add to the pan
Do this with all of them
Pour whatever sauce takes your fancy over the top, coat it, just really coat it
Cover in more cheese if you’d like, or more spinach
Cover with foil and bake for 30 minutes
Afterthoughts
The red sauce stayed true while the Alfredo baked out. The lack of ricotta flatted these much more than needed.
This was super easy and super tasty. I really enjoyed the flavor and how light and simple it was. The noodle rolls didn’t feel super heavy and they were great. The alfredo mostly cooked off though so we mostly had an extra cheesy taste wit a butter garlic after. I think we didn’t let our alfredo thicken enough and could have poured a lot more onto it. This is really an easy meal to make quickly for a large or small number of people. You can easily keep this for a couple days for that meal prep feel as well.
