I was really on a roll yesterday. I made some incredible blueberry pancakes as well as these even better lasagna rolls. Perhaps it’s the cool weather that rolled in recently. It’s inspired me to get up and double up on my cooking. Whatever it is, I ate well and I’m a happy man.
These lasagna rolls are very straightforward to put together. I decided to go with my very own homemade sauce, but you could use store bought if you wish. I’ll link to my recipe down below. As far as the rolls go, you’ll need to create the spinach and cheese mixture and then cook the pasta, but that’s about it. A bit more prep work and you’ll be ready to put the casserole dish into the oven. As far as the taste goes, these things are awesome. I really loved them. I was so hungry before dinner last night and I think my exact words were, “These really hit the spot.” I think what I liked best was how the rolling of the lasagna added more pasta to each bite. There are quite a few layers in there. Of course, the stuffing in these types of dishes is always good. So, all in all, I enjoyed this dish very much. Between the homemade sauce, the great tasting pasta and the wonderful filling, everything turned out wonderfully.
3 Cups Homemade Pasta Sauce (See Recipe)
9 Uncooked Lasagna Noodles
10 Ounce Package of Chopped Spinach, Thawed and Squeezed Dry
15 Ounces Ricotta Cheese
1/2 Cup Parmesan Cheese, Grated
1 Large Egg
Ground Black Pepper
4 Ounces Mozzarella Cheese, Shredded
I’d like to thank SkinnyTaste for this recipe. I’ve now tried a few different recipes from this website and they’ve all been good, so thank you!
Pre-Heat the Oven
Arrange the racks in your oven so one of them is in the center position. Then, pre-heat the oven to 350 degrees.
Cook the Pasta
Follow the instructions for your pasta. I boiled four quarts of water and added one tablespoon of salt to it. Then, I added the noodles and allowed them to cook for 7-8 minutes. Then, I strained them in a colander.
Make the Cheese Mixture
Add the ricotta cheese, chopped spinach, Parmesan cheese, egg, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to a medium sized bowl and mix everything together well.
Roll the Noodles
First, spread one cup of tomato sauce on the bottom of a 9×13″ casserole dish.
Then, place each noodle flat on a clean counter, one at a time. Measure out 1/3 cup of ricotta mixture for each noodle. Spread that amount on the face of the noodle and then roll it up. Put each roll in the casserole dish with the seam side down.
Add Sauce & Cheese
Next, spoon one more cup of sauce over the rolls in the casserole. After that, sprinkle the shredded mozzarella cheese over each roll as well.
Bake the Rolls
Place a piece of foil over the casserole and add it to the oven for 40 minutes. The cheese should melt by that point. When finished, remove the casserole from the oven and turn off the heat.
Plate & Serve
Divide the remaining sauce between plates. Just spoon some right in their centers. Then, place one roll per plate and serve. Enjoy!
The Final Spinach & Parmesan Lasagna Rolls
I am so glad I have leftovers of these rolls. I’m in the mood for another one right now. They’re so perfect. If you decide to try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!
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