Monday, October 1, 2012

Spinach Lasagna Rolls

Adapted from Taste of Home 


  • 12 uncooked lasagna noodles
  • 2 eggs, lightly beaten
  • 2-1/2 cups ricotta cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 package fresh baby spinach leaves, chopped.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (26 ounces) meatless spaghetti sauce


  • Cook lasagna noodles according to package directions; rinse cool and pat dry. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, and pepper. Spread about 1/3 cup cheese mixture over each noodle; carefully roll up.
  • Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. aluminum baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Cover with plastic wrap and freeze.
To prepare:

Remove from freezer, thaw. Remove plastic wrap. Bake, uncovered, at 375 for 20 to 25 minutes.

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