Is it me or does comfort food sound so good while winter hangs around a bit longer?
This week as the forecast calls for another week of cold weather, why not give this fun and yummy recipe a try: Lasagna Rolls!
Look at these beautiful works of warm, comforting deliciousness!
Here’s the how-to:
To get started, preheat the oven to 400 degrees and bring a large pot of salted water to boil.
Once the water starts to boil, add in 8-10 uncooked lasagna noodles and allow them to cook for 8-10 minutes. Once they are soft, carefully remove the noodles from the pot and lay them out on a clean work surface.
In a mixing bowl, combine 1 cup ricotta cheese with fresh chopped basil or Italian flat leaf parsley. Add a pinch or two of salt and pepper, mix, taste and adjust if needed. Set aside.
Top each noodle with about 2 tablespoons of the ricotta herb mixture. Using the back of a spoon, spread on the noodle.
Next, add 2 tablespoons of marinara sauce,
and then a layer of fresh baby spinach.
After adding all of the toppings, start at one end of each noodle and begin to roll it up. Spray a casserole dish with nonstick cooking spray and place the rolls seam side down in the dish.
Then you can pour the remaining marinara sauce over the lasagna rolls. Add mozzarella cheese for an extra cheesy roll and bake in the oven for 20-25 minutes.
Share these warm and cheesy lasagna rolls with friends and family.
- 8-10 uncooked lasagna noodles
- Nonstick cooking spray
- 1 cup ricotta cheese
- 3 tablespoons fresh basil or Italian flat leaf parsley, chopped
- salt & pepper to taste
- 1 1/2 cup marinara sauce
- 1 1/2 cup fresh baby spinach, packed
- 1 large zucchini, sliced into 3-inch spears (optional)
- 1 cup mozzarella, shredded
- Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Spray a casserole dish with nonstick cooking spray and set aside.
- Add lasagna noodles to boiling water and cook 8-10 minutes. Drain well and gently transfer to a clean work surface.
- In a mixing bowl, combine ricotta cheese, herbs and a dash of salt & pepper. Set aside.
- Spread each noodle with 2-3 tablespoons of the herbed ricotta mixture, 2 tablespoons of marinara and top with some of the spinach (and zucchini, if using.)
- Starting at one end, roll up the noodle and place seam side down in the casserole dish.
- Pour remainig marinara sauce over lasagna rolls. Sprinkle with mozzarella and bake until golden and bubbly, 20-25 minutes.