Spinach Lasagne Roll-Ups

Spinach Lasagne Roll-Ups are a deliciously easy variation of traditional lasagne

They do require a few steps so it’s easiest if you plan ahead – I usually make the tomato sauce the day before to make the prep time a little quicker

Gather together the ingredients.  We’ll need 10 ounces of spinach, defrosted and drained very well.  32 ounces of ricotta cheese, 16 ounces of mozzerella, 2 large garlic cloves, 1 egg, 1/2 cup of parmesan cheese and a bunch of fresh parsley and basil, finely chopped

First step, put on a large stockpot of salted water.  While we’re waiting for the water to come to a boil, let’s work on the cheese filling

In a large bowl, combine the ricotta cheese, the parmesan, spinach and the egg

Stir to mix well

I like to use a box grater to grate the garlic cloves.  Stir in the garlic and the chopped fresh herbs

We prefer to shred our own cheese for most recipes.  The pre-shredded is convenient, but I find it doesn’t melt as evenly and who knows what chemicals they spray on it to keep all of the shreds separate.  And it’s less expensive to shred your own  🙂

Since mozzarella is a softer cheese, I like to cut the block in half and pop into the freezer for a 1/2 hour before I’m ready to shred.  Makes it a little simpler

I’m adding 3/4 cup of the mozzarella to the ricotta mixture and reserving the rest to top the rolls with

Now for some seasonings – sprinkle in 1/2 teaspoon each of kosher salt, black pepper and crushed red pepper.  Filling is ready!

I like to chill this for at least 20 minutes while I’m working with the pasta

Cook the lasagna noodles a few minutes less than the package directions and immediately place in an ice bath

I like to make an assembly line with the pasta, the tomato sauce and the filling.  Makes the process go smoothly

Click the link for the recipe for our Simple Tomato Sauce or check out our Slow Cooker Tomato Sauce

Add about a cup of tomato sauce to the bottom of a large casserole pan

Thoroughly dry each lasagna noodle on a clean tea towel

I  fold them up one at a time

Let’s roll!  Scoop about 1/2 cup of the ricotta mixture on the end of the noodle and roll

Continue rolling the noodles and line them in the casserole pan

Top with more tomato sauce, the remaining shredded mozzarella

Cover with foil and bake for about 45 minutes, uncover then bake another 15 minutes until the cheesy is all melty and bubbly

Let the rolls rest for about 10 minutes before serving

Can’t wait to dig in to one of these creamy, cheeesy rolls!  Yum!

We chose to drizzle each roll with some Simply Sunday’s Basil Pesto

Enjoy!

Tools used to make this recipe

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set 

Cuisinart Boxed Grater

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