Spinach Lasagna Roll Ups
A tasty twist on an old classic, these Spinach Lasagna Roll Ups are a delicious vegetarian weeknight dinner that you can have on the table in less than an hour! These perfectly portioned rolls of lasagna are the definition of comfort food and will quickly become a favorite in your monthly meal rotation!
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 9 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Italian/American
Ingredients
- 9 lasagna noodles
- 15 oz. ricotta cheese
- 16 oz. cottage cheese
- 8 oz. Monterey jack cheese, shredded
- 5 oz. Parmesan cheese, shredded
- 4 cloves garlic, minced
- 3 cups chopped fresh baby spinach
- 24 oz. (3 cups) spaghetti sauce
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, just until al dente. Be sure to salt your pasta water liberally!
- Drain noodles and use tongs to gently place on parchment or foil in a single layer to allow the noodles to cool and keep them from sticking together.
- In a large bowl combine ricotta, cottage cheese, 3/4 of the Monterey jack, 1/2 the Parmesan, spinach, and garlic along with a couple large pinches of salt and pepper.
- Pour 1/2 of the sauce into the bottom of a baking dish.
- Divide cheesy filling mixture evenly between the noodles, spreading the mixture in an even layer across the surface of each noodle.
- Gently roll each noodle up and place roll ups seam side down in the sauce in the baking dish.
- Drizzle roll ups with remaining sauce.
- Sprinkle roll ups with remaining Monterey Jack and Parmesan cheeses.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
- Garnish with fresh parsley and enjoy!
Notes
Salt your pasta water liberally! Your pasta water should taste as salty as the sea, which means you’re going to need to add several large pinches of Kosher salt. Don’t worry about it being too much – most of the salt will be removed when you drain the water. But this is the only chance you have to season the pasta itself. Salting your pasta water will dramatically elevate the flavor of your pasta!
Feel free to add cooked ground beef or turkey to the spaghetti sauce if you’d like to add a little meatiness to this dish! I prefer the vegetarian version but if you’ve got some serious meat-eaters in your life, feel free to add cooked ground beef or turkey right to the red pasta sauce. Then just follow the recipe directions as instructed below.
Make a double batch and enjoy one tonight and freeze the other one for later! Cover the extra pan of uncooked lasagna well with plastic wrap or tin foil. Place covered lasagna into a 2 gallon freezer bag and seal, pushing out as much air as possible. The lasagna will stay good for up to 3 months in the freezer.
When you’re ready to bake the frozen lasagna, preheat oven to 350 degrees. Cover lasagna with foil (if not already) and bake for about an hour, or until the red sauce is hot and bubbling. Then broil for 1-2 minutes to brown the cheese on top and enjoy!
Find it online: https://midwestfoodieblog.com/spinach-lasagna-roll-ups/
