spinach lasagna roll up recipe

Spinach Lasagna Roll-ups

By LT      

November 29, 2015

This is a great pot luck dish, it is easy to make ahead of time and freezes well. I recommend serving with garlic bread, Caesar salad and a Loma sized glass of red wine.

  • Prep: 45 mins
  • Cook: 35 mins
  • Yields: 12-16 Servings
spinach lasagna roll up recipe

Ingredients

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 lrg. onion, chopped fine

1 tsp. basil

1/2 tsp. majoram

1 bay leaf

4-6 cloves garlic, minced

1 tsp. kosher salt

3/4 tsp. black pepper

2 cups fire roasted tomatoes diced with juice

1 small can tomato paste

1 box ruffle-edge lasagna noodles

3/4 c. fresh grated parmesan

2 c mozzarella cheese

1 cup ricotta cheese

1/2 lb. fresh spinach, trimmed and chopped

1/4 tsp. ground mace

1/4 tsp. cream of tartar

Directions

Prepare Sauce

1Heat EVOO in a cast iron pan or heavy skillet.

2Add onion, basil, majoram, bay leaf, garlic, S/P, cook until onions are soft about 5 minutes.

3Reserve 3 tbsp. of mixture and set aside.

4Add tomatoes and tomato paste to pan.

5Cook uncovered for 20 minutes stirring occasionally.

Cook Noodles

1Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water.

Make Filling

1Combine reserved onion mixture with parmesan, ricotta and Mozzarella cheese, spinach, mace and cream of tartar.

Assemble

1Spoon half of tomato sauce into ungreased casserole dish.

2Spread about 2 tbsp. of cheese filling on each lasagna noodle. Roll each lasagna noodle and place on top of tomato sauce in casserole dish.

3Drizzle remaining tomato sauce on top of lasagna rolls.

4Sprinkle with extra mozzarella cheese if desired.

Bake

1Cover with aluminum foil and bake 375 for 20 minutes.

2Uncover, sprinkle with parmesan cheese and bake 10-15 minutes longer.

The box makes a few more noodles than you need, but allows for breakage. Any leftovers makes for a good lunch sprinkled with EVOO, S/P and parmesan cheese.

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