Originally From
Sprung From
Imported From
Spinach Lasagna Rolls
katincooks has cooked this
"a really beautiful & easy twist on classic lasagna!" - katincooks
4
Italian
Dinner
prep: 30 min / cook: 45 min / total: 75 min
- 1 lb flat lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup ricotta cheese
- 2 eggs
- 2 cup frozen spinach leaves, thawed, drained & sqeezed dry
- 2 tsp diced garlic
- salt & pepper to taste
- 1 tbsp dried basil leaves
- 1 jar pasta sauce
Cook lasagna per instructions, drain & set aside. Mix all other ingredients in a large bowl.
To roll lasagna, place one noodle flat, spoon one heaping tbsp of cheese mixture at one end of noodle. Roll carefully from one end to the other, avoiding mixture from squirting out of rolls.
To assemble: Coat large baking pan with cooking spray, lay rolls in a single layer with seams facing down. Cover all rolls with pasta sauce. Dot remaining mixture over the top of the rolls.
Cook 45 minutes at 375 degrees.
Can be frozen & bakes at a later date.
To roll lasagna, place one noodle flat, spoon one heaping tbsp of cheese mixture at one end of noodle. Roll carefully from one end to the other, avoiding mixture from squirting out of rolls.
To assemble: Coat large baking pan with cooking spray, lay rolls in a single layer with seams facing down. Cover all rolls with pasta sauce. Dot remaining mixture over the top of the rolls.
Cook 45 minutes at 375 degrees.
Can be frozen & bakes at a later date.
Pasta
