If you know me, then you probably know that I’m a pasta fiend. Truly, the fastest way to my heart is by feeding me carbs. So is it really any surprise that one of my favorite go-to dishes is this spinach lasagna rolls recipe?
This dish is one of my favorites to make because a) it only takes about 20 minutes of prep time (and requires very basic tools), b) it makes enough to have leftovers for a week, and c) it has spinach in it so you’re basically eating a salad. That’s how that works, right?
This dish is one of those meals that is perfect to make on a weeknight. It takes very little time to prep and this recipe makes enough so you can have leftovers to last you a few days. I recommend topping the lasagna rolls with extra parmesan when they come out of the oven, and perhaps even throwing some chopped basil on top too!
- 6-12 lasagna noodles, cooked and dried with paper towels
- 2-3 cups of cooked spinach, drained
- 15 ounces of fat-free ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 eggs
- 1 cup of tomato sauce
- 1 cup of shredded, part-skim mozzarella cheese
- Preheat the oven to 350°F (175°C) and spray a baking dish with cooking spray.
- Place a piece of wax paper on the counter and lay the lasagna noodles flat on the paper.
- In a medium-sized bowl, combine the spinach, ricotta, parmesan cheese, and eggs. Mix thoroughly.
- Ladle about two tablespoons of the ricotta mixture onto each flat lasagna. Spread the mixture and then roll each noodle - sleeping-bag style - carefully. Place each noodle seam-side-down onto the baking dish.
- Ladle the tomato sauce over the noodles in the baking dish evenly, and then top each noodle with 1 tablespoon of mozzarella cheese.
- Place the dish in the oven to bake for 40 minutes, or until the cheese melts. Serve hot.