Spinach Lasagna Rolls

Spinach Lasagna Rolls

Adapted from Taste of Home http://www.tasteofhome.com/recipes/spinach-lasagna-roll-ups

  

We love these things! They look fancy and our families eat them without objection, despite the fact that they are full of spinach! Really. Plus, they make fantastic left-overs for lunch the next day. Win-win. The first time we made these they were a little dry, but an easy solution to that was just pour on extra marinara. The additional sauce will keep these babies moist and mmm-able!

Ingredients:

1 box lasagna noodles (we have used whole wheat and regular and our families didn't know the difference)

2 eggs

2 ½ cups ricotta

2 ½ cups shredded mozzarella

½ cup Parmesan cheese

1 package frozen spinach, thawed and squeezed dry (we’ve used fresh spinach as well)

Salt, pepper, garlic, and Italian seasoning to taste

Your favorite marinara sauce

Directions:

Cook noodles according to package directions. Drain and lay noodles flat. Mix eggs, cheeses, spinach, and spices. Spread the cheese mixture onto the noodles and roll up. 

To Freeze:

Pour marinara sauce in a 9x13 pan, then the lasagna rolls, and top with more marinara. Wrap the pan in foil, (we do double layers), and then freeze. For smaller portions, try freezing them in bread pans, or mini loaf pans!

Bake from frozen:

Preheat oven and bake at 425 for about 1- 1 1/2 hours, or until heated through. The baking time really will depend on how tightly you pack the lasagna rolls into the pan. Smaller pans will still take that long to cook, but it is worth it!

OR

Let the lasagna thaw in the fridge for 24 hours. 

Bake at 375˚ for 20-25 minutes, or until heated through.