This is so easy to make! All you need to do is make your filling. Whatever you want! The sky is the limit! Make sure to cut each lasagna noodle in half, and spoon about one tablespoon of the mixture onto each noodle. Then just roll-it-up!
Arrange your roll-ups on a bed of creamy tomato sauce.
Top with some more tomato sauce and cheese! Yum!
Bake them covered with aluminum foil to keep in the moisture and make the noodles juicier.
Spinach and Cheese Lasagna Roll-Ups
Prep time: 15 min Cook Time: 30-40 min Yield: 9 servings
- 1 can tomato sauce (I used Classico Vodka Pasta Sauce)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup grated mozzarella cheese
- 1 cup grated parmesean cheese
- 1 half tub (275 g) ricotta cheese
- 1 pkg (250g) mushrooms, sliced
- 1 package fresh or frozen spinach (10 oz), washed, chopped and squeeze dried
- 9 lasagna noodles, cooked and drained
- 2 tbsp olive oil
1. In a fry pan, heat the oil. Add onion and garlic and cook until soft, about 2 minutes. Add mushrooms and cook until almost done, about 5 minutes. Add spinach and stir until spinach is wilted and soft. Add ricotta cheese and stir until well combined.
2. In the meantime, cook lasagna noodles until done. Make sure they are not too tender, or they will not hold their shape well and might rip. Remove and drain.
3. On a cutting board, arrange lasagna noodles. Cut each noodle in half, width-wise. Spoon about 1 tablespoon of the mushroom-spinach mixture onto each half of the lasagna noodles. Start rolling up one noodle at a time.
4. In a large dish (mine is a 5-quart size), pour half the can of tomato sauce on the bottom. Arrange your roll-ups in the pan. Top with the remainder of the pasta sauce and mozzarella and parmesean cheeses. Cover with aluminum foil.
5. Bake for 30-40 minutes at 350°F, or until cheeses are melted and pasta is tender. Serve warm.
Substitute spinach with ground meat (beef, pork, chicken, veal).
Add another bottle of tomato sauce if you like it more "runny".
For a healthier alternative, choose healthier pasta types (whole wheat, spelt) and low-fat cheeses.
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