This twist on lasagna is one that your whole family will love! Each roll-up is filled with cheese and freshly sauteed spinach, making this the ultimate baked pasta dish!
Prep Time40 minutesmins
Cook Time50 minutesmins
Course: Main Course
Servings: 8
Author: Jamie at "The Family Food & Fun Space"
Ingredients
Sauteed Spinach
¼tspfreeze dried garlic (or fresh minced)
1tbspolive oil
6ozbag baby spinach, washed and dried
¼tspseasoned salt
Cheese Blend
1egg
16ozcontainer cottage cheese
15ozcontainer ricotta cheese
1cupItalian style shredded cheese
1tspItalian seasoning
Lasagna Rolls
15lasagna noodles
24ozjar pasta sauce (I use Prego Traditional)
1cupItalian style shredded cheese
Instructions
Sauteed Spinach
Add the garlic, oil, spinach, and salt to a medium saucepan.
Turn the heat to medium-low, and stir the spinach occasionally until the spinach is wilted. This will take only a few minutes.
Turn the heat off and set the pan with the spinach aside.
Cheese Mixture
Add the egg, all cheeses, and seasoning to a large bowl.
Mix to combine everything well.
Add the sauteed spinach from the previous steps.
Stir to combine well. Set the bowl aside.
Lasagna Rolls
Bring a large bowl of water to a boil. Add salt to the water for more flavorful pasta.
Add the lasagna noodles to the boiling water, allowing them to cook just to al dente based on the directions on the box of pasta.
Strain the lasagna noodles and set aside to cool slightly.
Preheat the oven to 350°. Spray a 9x13 pan with nonstick spray.
Spread about one cup of pasta sauce in the bottom of the prepared pan.
On a plate or on the counter, take one cooked lasagna noodle and spread 2 to 3 tablespoons of the cheese mixture along one side of the noodle.
Start rolling the noodle across the long end, along the cheese side of the noodle.
Carefully lift the rolled lasagna noodle over to the prepared pan and place it seam-side down onto the pasta sauce.
Repeat filling and rolling lasagna noodles until the pan is filled with all 15 noodles/roll-ups.
Spread the remaining pasta sauce over the top of the rolled lasagna noodles in the pan.
Sprinkle the shredded cheese over the pasta sauce evenly.
Cover the pan with aluminum foil and bake for 45 minutes, and then an additional 5 to 10 minutes uncovered to brown the cheese.
Allow the lasagna rolls to rest for 5 to 10 minutes before serving. Enjoy!
Notes
To save time, boil the pasta while you make the spinach and cheese mixture.