Spinach Lasagna Rolls

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Oh you guys–this recipe is a winner. I haven’t been posting recipes as often as I’d like, but I’m making this happen because it’s so tasty and awesome and it was so much fun to make on a lazy Sunday afternoon.

I first encountered lasagna rolls on the internet. In fact, I saw them years ago and immediately wrote them off as too complicated and probably not delicious enough to be worth the (seeming) effort.

Then, in January I went to Arizona to visit my sister Erica and her babies, including the newly minted Joshua (born on New Years Day!).

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Arizona. It’s brown.

Someone brought us a meal the second evening I was there: lasagna rolls. They were so, so good that I immediately decided to make them upon my return home.

Then, the folks at Red Gold were kind enough to send me a promotional kit with the materials to make lasagna. I had everything I needed to make these little bundles of tomato and pasta love. It’s like the stars had aligned, or something.

So on a relaxing Sunday, I got out the step stool and put my baby to work.

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Mix this stuff! Roll that stuff! Bake that stuff!

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And what was I doing while my little one was slaving away? Well sitting on the couch eating bonbons, of course. Heh heh.

How’s the ricotta mixture shaping up over there Alice?

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Good?

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Wait Alice! Don’t eat it! There’s raw egg in there!

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Sorry kiddo. One day you’ll understand.

Phew–that was a close call. Okay, no more bonbons–gotta keep this baby on track.

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Anyway, I gleaned the recipe from Skinny Taste, and man is it good.

And about 2 rolls are just enough to fill the stomach of a hungry adult human.

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And it turns out it’s not so hard to make! Especially if you have a wee one to help with all the important parts–like banging the measuring cup on the counter and tasting the mozzarella.

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For the record, my husband said, “Wow, this is better than actual lasagna.” Then he looked up and said, “Don’t tell my Aunt Laura I said that.”

We can only hope that Aunt Laura doesn’t read this far down into the post. {cue evil laughter}

Ingredients

(Serves 4)

9 cooked lasagna noodles
10 oz frozen chopped spinach, thawed and drained
15 oz ricotta cheese
½ cup grated Parmesan cheese
1 egg
Salt and pepper, to taste
32 oz spaghetti sauce
9 TBS grated mozzarella cheese

  1. Preheat the oven to 350 F.
  2. Spread out the cooked lasagna noodles on a large piece of wax paper and let them dry.
  3. Mix the spinach, ricotta, Parmesan, and egg with some salt and pepper.
  4. Spread about 1 cup of spaghetti sauce over the bottom of a 9×12 baking dish.
  5. Evenly spread 1/3 cup of the ricotta mixture down the whole length of each noodle. Like thees.

DSC_01966. Roll each noodle, and place them all seam-side down into the baking dish.

7. Ladle the rest of the spaghetti sauce over the noodles, and top each roll with 1 TBS mozzarella.

DSC_02238. Cover with foil and bake for 40 minutes.

Ta daa!

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Serve hot!

Alice and I hope you guys enjoy it.

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Yay for babies and food! Two of my favorite things in life.

Click here for printer-friendly version: Spinach Lasagna Rolls

11 thoughts on “Spinach Lasagna Rolls

  1. Wendi @ Bon Appetit Hon

    Seeing Alice help you makes me realize that I’ve never given Libby the chance to pull the step stool up to the counter while I’m cooking. I need to remedy that, pronto! Oh, and I also need to make these lasagna rolls.

    Reply
  2. Veronica

    I always figured they were pretty simple to make but for some reason I’ve never made them. They do sound delicious! Alice is such a sweet little slave 😉

    Reply
  3. Kim | a little lunch

    Love your lil’ kitchen helper, Jenna! Mine grew up to enjoy cooking as much as I do and went on to enter her version of spinach lasagna rolls in a recipe contest at a company where she worked. She won! I see big things in Alice’s future…

    Reply
  4. Twinky Satterthwaite

    And if you get weary of using pasta, you can make very thinly sliced egg plant strips as a substitute… did that any number of times in Spain. Very tasty, but you do have to pre-soften the egg plant by brushing the strips with olive oil and pan-frying them first. Otherwise they will not roll up like a softened lasagna sheet.

    Love that young cook you have there. So glad she is such a good helper!

    Reply
  5. Erin

    I made this last night for my family. I agree – better than traditional lasagna. So yummy. Thank you for sharing the recipe!

    Reply

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