My middle son has declared that this is his favourite dinner. I am pretty sure that he’s made that same declaration about a few other foods. At any rate, the entire family enjoys this and we usually only have a roll or two left when we’re finished.
For a long time I was ridiculously afraid to use the lasagna noodles that you need to boil – I always bought the “oven ready” kind. This meant that I didn’t experiment with recipes like this one. I regret all those years – now I have to make up for it by eating this recipe at least once a month.
Spinach Lasagna Roll-Ups
Makes one large 9×13″ pan of roll-ups!
1 pkg lasagna noodles (I like the spinach ones best)
2 small containers of ricotta cheese
3 cups shredded mozzarella
1/2 cup grated parmesan
2 bricks of frozen spinach, thawed and drained (microwave!)
6 cups of your favourite pasta sauce
pepper to taste
- Fill a large pot with water and bring to a boil. Add the full package of lasagna noodles and cook them until they’re soft – not mushy! Drain them, rinse quickly with cold water, and set aside.
- While the noodles are cooking, combine the thawed spinach, ricotta, mozzarella, eggs, pepper, and parmesan cheese in a large bowl. Mix! Stir! Combine!
- Preheat the oven to 400F. Spray the inside of a 9×13″ pan with some non-stick spray.
- Take one cooked noodle and lay it flat on the counter. Coat it nicely with the filling, then roll it up! Place in the pan. Repeat for all as many other noodles as you can fit into the pan.
- Pour the pasta sauce over the noodles – use a spoon to make sure all the surfaces are covered.
- Cover the dish in tin foil and bake for 30 minutes.
- Remove from the oven, discard tin foil, allow to cool for about 5 minutes before serving.
I make this based on this recipe – we like our filling to be extra, uh, filling, so we doubled the original and added extra mozzarella cheese for good measure. I also use more sauce on top to prevent the noodles from drying out.