10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I use regular)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce ( I use eddie's homemade)
Mozzeralla for topping
Instructions
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Individually frozen - Follow the assembly directions but instead of preparing it in a 9x13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve- Place 1 cup of tomato sauce in the bottom of a 9x13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350 for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
Originally Submitted
1/16/2013
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