Spinach and Cheese Lasagna Rolls
 
Prep time
Cook time
Total time
 
Recipe type: Main Dishes
Ingredients
  • 16 lasagna sheets (sometimes more, sometimes less)
  • 1 (32-ounce) container ricotta cheese (2 lbs.)
  • 2-3 cups shredded mozzarella cheese, divided
  • ⅓ cup Italian-seasoned bread crumbs
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained very well OR 1 bag (8-10 ounces) fresh spinach
  • ½ tsp. each: garlic powder, onion powder, black pepper, and salt
  • 1 tsp. each: dried basil and dried oregano
  • ¼ tsp. crushed red pepper flakes
  • 3 eggs, slightly beaten
  • ⅓ cup fresh parsley, chopped (or ~2 TBSP dried parsley)
  • 1 (32-ounce) jar marinara sauce (or 4 cups homemade sauce) plus more for serving
Instructions
  1. Preheat oven to 350 F.
  2. If using frozen spinach, make sure it is thawed. Open the package, pour it into a strainer, and squeeze all of the liquid out until no water remains.
  3. If using fresh spinach, heat a medium skillet over medium heat and add 1-2 TBSP oil. Add the spinach and cook it down until wilted, stirring constantly. Once cooked, remove from heat and set aside to cool.
  4. Fill a large pot with water and bring to a boil. Add the lasagna sheets and cook until just about done (they will finish cooking in the oven). Once done, drain pasta and lay them out flat on a cookie sheet.
  5. Combine the ricotta cheese, 1 cup shredded mozzarella cheese, bread crumbs, drained or cooled spinach, seasonings, and eggs. Mix everything well.
  6. Add about 1½ - 2 cups of marinara sauce to the bottom of a 9x13" glass baking dish.
  7. Cut each lasagna sheet in half, and then scoop about 1 TBSP of filling (more or less, as needed) into the roll. Spread it out, leaving a bit of space at each end, and then roll it up.
  8. Continue with the remaining lasagna sheets, and then place the rolls in a single layer in the sauce-lined baking dish.
  9. Once the first layer is completed, top with an additional layer of sauce, making sure all the rolls are covered. You may need more sauce to coat everything - you don't want the lasagna sheets to dry out while they are baking!
  10. Place the remaining rolls on top. Top the rolls with another layer of sauce, and then sprinkle with 1-2 cups shredded mozzarella or Parmesan cheese, according to taste preferences.
  11. If all the rolls do not fit in one dish, you may need to use another (I usually end up using a 9x13" dish and an 8x8" glass dish).
  12. Cover with aluminum foil, and then bake for about 35 minutes.
  13. Remove the foil and place the dishes back in the oven to bake for another 20-30 minutes, or until the cheese is bubbly and the lasagna edges are crisp and browned.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/24/lasagna-rolls/