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Homemade Spinach Lasagna Roll Ups photo

Spinach Lasagna Roll Ups

Creamy spinach-stuffed lasagna rolls baked in marinara for an easy, comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 lasagna rolls

Equipment

  • 9 x 13-inch baking dish
  • Large Pot
  • Mixing Bowl
  • Spoon or spatula
  • Colander or clean towel for draining spinach
  • Aluminum Foil

Ingredients
  

  • 9 lasagna noodles
  • 10 ounce frozen chopped spinach thawed and completely drained
  • 15 ounce ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasoning
  • salt to taste
  • freshly ground black pepper to taste
  • 1 chicken breast (optional) cooked and diced
  • 32 ounce marinara sauce
  • 9 Tablespoons part-skim mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce over the bottom of a 9 x 13-inch baking dish.
  • Cook the lasagna noodles in a large pot of boiling salted water according to package directions until al dente; drain and lay flat on wax paper or a clean towel. Pat noodles dry.
  • Make sure the thawed spinach is well drained, squeezing or pressing out excess moisture in a clean towel or colander.
  • In a medium bowl, combine the drained spinach, ricotta, grated Parmesan, egg, minced garlic, dried Italian seasoning, diced cooked chicken (if using), and salt and pepper to taste; mix until evenly combined.
  • Spoon about 1/3 cup of the spinach-ricotta mixture evenly onto each noodle and spread into a strip, leaving short ends free. Roll each noodle tightly and place seam-side down in the prepared baking dish.
  • Ladle the remaining marinara sauce over the rolls, then sprinkle about 1 tablespoon of shredded mozzarella over each roll.
  • Cover the baking dish tightly with aluminum foil and bake for 40 minutes, or until heated through and the cheese is melted.
  • Serve by spooning a little sauce on each plate, topping with a lasagna roll, and garnishing as desired.

Notes

  • Makes 9 lasagna rolls.
  • Drain spinach thoroughly to prevent a watery filling.
  • Use part-skim mozzarella to reduce fat while keeping good melt.
  • Optional cooked chicken can be omitted for a vegetarian version.
  • Adjust salt and pepper to taste.