Vegetarian Lasagna Roll Ups

Cooking together keeps you together.

Not only is this true for us because we love food, but also it brings us together [real time to just relax], allows us to learn from each other [you bake that in what? you clean up the dishes as you go?!] and create together!  So much goodness can come from a meal together.

This time around, I led more in the kitchen, which seems to happen when I find the reciepe and really want to impress D! We tried a failry simple and typical pasta dish with a twist – - roll ups! They were delicious and kept very easily! D even recommended storing these suckers in the freezer for homeade lean-cuisines! He’s always thinking.

Pictures to get your mouth watering // Recipe below!

BoilingMushroomsSpinachIngredientsLasagna PrepLasagna RollsLasagna Nom

Ingredients: just enough for 10 noodles

  • 1 lb. lasagna noodles
  • 15 oz. ricotta
  • 1 cup shredded mozzarella (substituted with a 5-cheese blend)
  • ¼ cup grated parmesan
  • 1 lg. egg
  • 10 oz. frozen spinach
  • 2½ cups marinara and/or alfredo sauce
  • to taste salt and pepper
  • as needed non-stick spray
  • 3 portabella mushrooms (because they make everything better)

Directions:

1. Get a large pot of water boiling with a dash or two of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the cheeses, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined. Don’t forget the salt in this mixture! [Rookie mistake.]

3.  When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

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