Welcome back! Tonight, I'm bringing you all this recipe to help wash away your Sunday scaries!
This is one of the first recipes I learned how to make and to this day, has a special place in my heart. Not only is it delicious fresh out of the oven with the sauce bubbling on the sides and gooey melted cheese, but it's also great as leftovers to bring to work.
These lasagna rolls are super simple to make, and great for date night or entertaining, too! My boyfriend loves when I make them for him. Also, the spinach makes me feel like I'm eating something semi-healthy, even though we all know the truth there.
There are of course a few substitutions you can make throughout, such as homemade tomato sauce vs. store bought. But as always, homemade is much better!
Spinach and Cheese Lasagna Rolls
- 10 oz frozen chopped spinach more or less depending on how much spinach you like
- 15 oz whole milk ricotta cheese
- ½ cup grated parmesan cheese
- 1 egg
- 1 box lasagna noodles
- 1 jar tomato sauce
- Salt & pepper to taste
- Fresh mozzarella cheese
- Preheat your oven to 350℉
- Start the pot of boiling water, I recommend a large one so the noodles fit in all the way
- Once boiling, cook the pasta until it is al dente, but soft enough to roll (it will cook a bit more in the oven)
- Stir together ricotta, parmesan, egg, and salt & pepper
- Defrost the spinach and completely drain, then add it into the cheese mixture
- Once the pasta is done cooking, drain it and lay it out flat to dry a bit
- Start spooning the cheese and spinach mixture onto the noodles and spread out evenly, then roll them up!
- Lay some tomato sauce at the bottom of your baking dish, and place the rolled lasagna on the bottom
- Pour the rest of the sauce over the rolls, and top evenly with some shredded or fresh mozzarella (fresh is better, but if you're like me and live in the NYC, it's way more expensive than it should be)
- Bake about 30 minutes covered with tin foil, and remove for the last 10 minutes to make sure the cheese is melted