Spinach & Ricotta Lasagna Rolls
Serves: 5 (2-roll) servings
 
These Spinach and Ricotta Lasagna Rolls are easy to make, can be frozen and will give your family a healthy weeknight dinner in no time at all.
Ingredients
  • 10 whole wheat lasagna noodles, cooked according to package directions
  • 1 Tbs. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 15 oz ricotta cheese (whole or part skim, not non-fat)
  • 1 egg
  • 1 tsp. Italian seasoning
  • ¼ tsp. salt
  • 1 (10 oz) box frozen spinach, thawed and squeezed dry*
  • ¾ cup mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • 1 large jar spaghetti sauce
Instructions
  1. Pre-heat oven to 375 degrees. Spray a 9x13 pan with cooking spray and set aside.
  2. Cook the lasagna noodles according to package directions. Once done, rinse in a colander and set aside.
  3. While the noodles are cooking, prepare the filling. Add the oil to a medium-large saucepan over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for one additional minute. Remove from heat and set aside.
  4. In a medium bowl, add the ricotta cheese and egg, whisk to combine. Stir in the Italian seasoning, salt, spinach and cooled onion/garlic mixture.
  5. Spoon ¾ cup spaghetti sauce on the bottom of the prepared pan.
  6. Take one lasagna noodle and lay on a cutting board. Spoon 3 Tbs. of the ricotta mixture onto it and spread to cover. Roll it up jelly roll style and place, seam side down, in the prepared baking pan. Continue process with remaining noodles.
  7. Cover the lasagna rolls with additional spaghetti sauce. You may not need the entire jar depending on how much sauce you like. Sprinkle with shredded cheeses. Cover the pan with aluminum foil and bake for 30-35 minutes. Cheese should be melted and sauce may start to bubble.
Notes
*Make sure your spinach is completely drained of any excess water. If not, it will make your lasagna rolls watery.
**TO FREEZE: After making each lasagna roll, put them on a parchment lined plate and place in the freezer until they're frozen. Once frozen, place them in a freezer safe bag until ready to eat. The day before baking, remove to the refrigerator to thaw. Prepare baking pan as in original recipe with cooking spray and sauce and continue with recipe at step 7. Rolls should not need any additional baking time if they are fully defrosted.
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/spinach-ricotta-lasagna-rolls/