Why is it that the best recipes are the ones that are hardly a new recipe at all but simply a creative way of approaching an old recipe? There is no secret ingredient here-these rolls are just a traditional lasagna perfectly portioned into individual servings. I wanted them to be extra ooey, gooey, cheesy and packed with spinach so I used a full recipe for the ricotta filling and portioned it onto six lasagna noodles. These rolls can be individually frozen before baking and cooked fresh anytime, prefect when you just need to serve yourself. One tip: I like to use fresh spinach, wilted in the microwave, over frozen spinach because it doesn’t add extra liquid.
Spinach Lasagna Roll-upsserves 6, prep 10 min, bake 40 min
- 3 cups your favorite sauce, marinara or meat
- 15 oz container ricotta cheese, low fat is fine
- 1 egg or 1/4 cup mayo
- 6 cups fresh spinach, wilted
- 1/2 cup Parmesan cheese
- 6 lasagna noodles, cooked and cooled (I used whole wheat)
- 8 oz mozzarella, shredded
- Preheat oven to 350F. Spoon some sauce into the bottom of a medium baking dish.
- Combine ricotta, egg or mayo, spinach, and Parmesan. Season mixture to taste.
- Lay out cooked lasagna noodles and cover each with cheese mixture. You may have extra cheese mixture depending on how heavily you cover each noodle, you can also prepare additional noodles.
- Roll noodle loosely and place in baking dish. Repeat with remaining noodles.
- Pour remaining sauce over lasagna rolls and cover each one with a handful of shredded mozzarella.
- Bake rolls uncovered about 40 minutes or until cheese is melted and browning.
- Alternately, you can freeze this dish or the individual rolls at any point after step 4. Thaw and bake as described.