Wednesday, April 2, 2008

Spinach Lasagna Rolls

This recipe has been a favorite of mine for awhile. Its pretty easy to make & I can make just two servings easily. I also find by doubling the recipe it makes a nice party dish. It just seems a little fancier serving someone one of these rolls instead of a slice of lasagna. Also if you're like me & like it when the noodles get a little crispy on the edges in lasagna, every serving gets a little crispy this way.
Spinach Lasagna Rolls
I used jarred sauce but if you have time to make some homemade go for it!

1 cup pasta sauce
4 lasagna noodles (do not use the "no boil" noodles)
5 oz chopped frozen spinach, thawed with all the liquid squeezed out
1 clove garlic, minced
1 egg
1/3 c part-skim ricotta
1/2 c grated mozzarella
salt
pepper
1/8 t freshly grated nutmeg
1/8 c grated parmesan

Preheat oven to 350.
Boil the noodles according to the directions on the package.
While the noodles are cooking mix the spinach, garlic, egg, ricotta, 1/4 c mozzarella, salt, pepper & nutmeg together.
Spoon 1/2 cup of pasta sauce over the bottom of a small baking dish, I find a loaf pan works well for this recipe.
When the noodles are done lay them out on a cutting board. I use a paper towel to blot some of the moisture off so the topping sticks better. Spread the spinach mixture evenly over the four noodles.
Spinach Lasagna Rolls
Roll the noodles up with the filling inside & place them seam side down on top of the sauce in the baking pan.
Spinach Lasagna Rolls
Spoon a little of the remaining sauce over each roll. Then top with remaining mozzarella & Parmesan.
Spinach Lasagna Rolls
Bake for 35 - 40 minutes until the sauce is bubbly & the cheese is melted & golden
brown.

Makes 4 rolls or 2 servings.

You can change up this filling in so many ways by adding things like sliced mushrooms, roasted red peppers or meat.
at

5 comments:

  1. graceApril 2, 2008 at 5:52 PM

    what a clever alternative to pan lasagna, which never fails to slop out onto the freshly-washed tablecloth...easier on the eyes, too. :)

    ReplyDelete
  2. AnonymousApril 3, 2008 at 11:24 AM

    Dear Kat,
    Your blog makes my little college-budget heart go pitter-patter with lust for the delightful food that you make. If only I could afford luxuries with more flavor than a Costco box of Top Ramen. Blegh.
    Love,
    Alexa

    ReplyDelete
  3. TinaApril 4, 2008 at 3:28 AM

    This sounds so good. The lasagna slices we get over here are much smaller, about 6 inches I’d say, would be hard to roll up but I think I’ll buy some cannelloni rolls and try it out over the weekend!

    ReplyDelete
  4. NeenApril 7, 2008 at 4:23 PM

    Great idea. I've had a hankering for lasagna for a while, but was stopped by the thought of putting together a whole pan-worth, when I know the two of us will get tired of lasagna after one dinner + two packed lunches. These rolls sounds like a great alternative.

    ReplyDelete
  5. AnonymousApril 9, 2008 at 9:58 PM

    Oooh, I like this idea -- traditional lasagna sits so sloppy on the plate and heavy in the stomach. Great idea!

    ReplyDelete

Thanks for your comments! Matt & I love to read them but if you link to online drugs or real estate or such in anyway we will delete you. Due to the amount of spam we are now moderating all comments.