Cheesy Spinach Lasagna Roll Ups
Cheesy Spinach Lasagna Roll Ups - Packed with tender spinach and three kinds of cheese, this baked pasta dish is the perfect recipe for weeknight dinners, special occasions, or whenever you're craving cozy comfort food!
Equipment
- large baking/casserole dish mine is 11"x15"
- stock pot
- Mixing bowl
Ingredients
- 12 lasagna noodles regular, not no-boil
- vegetable oil for pasta water optional
- 10-12 oz frozen chopped spinach defrosted, water squeezed out
- 15 oz ricotta cheese
- 3/4 cup grated parmesan cheese + 2 tablespoons for topping
- 3-4 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- pepper to taste
- 3 cups shredded mozzarella divided
- 24 oz marinara (3 cups)
Instructions
- Preheat oven to 375°. Cook lasagna noodles in a large stock pot according to package directions. I like to add a little vegetable oil to the boiling water so the noodles don't stick together.
- While the noodles cook, make the filling by adding the squeezed-dry spinach, ricotta, 3/4 cup of parmesan, garlic, oregano, basil, and salt to a mixing bowl and mix until fully combined.
- Transfer cooked noodles to a plate and if desired, drizzle a little oil on them so they don't stick together.
- Add a couple tablespoons of marinara sauce to bottom of your baking dish and spread it out.
- Spread some of the ricotta filling on each lasagna noodle by holding down the side of the noodle and spreading the filling across in an even layer. (There's a photo of this in the post) Sprinkle a little mozzarella over the ricotta filling, then roll it up. *You'll use about 1-1.5 cups of mozzarella for the filling and save the rest for the end. Place each lasagna roll seam-side down in the baking dish.
- Pour the marinara over all the lasagna rolls, then sprinkle the remaining mozzarella, and about 2 tablespoons of parmesan over the rolls. Bake uncovered for 25 minutes, or until the cheese is nice and melty. Enjoy!
Tried this recipe?Let us know how it was!