Here is my recipe for Spinach lasagna roll ups. I modified the one O found on Budget Bytes a little, so if you are looking for the original you can find it here!
Spinach Lasagna Roll Ups
INGREDIENTS:
12 lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated Parmesan
1 lg. egg
1 cup of fresh pre cleaned Spinach
to taste salt and pepper
as needed non-stick spray
PREP:
preheat the oven to 400 degrees
prepare an 8x8 glass casserole dish by spraying it with non-stick spray
Spinach Lasagna Roll Ups
INGREDIENTS:
12 lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated Parmesan
1 lg. egg
1 cup of fresh pre cleaned Spinach
to taste salt and pepper
as needed non-stick spray
PREP:
preheat the oven to 400 degrees
prepare an 8x8 glass casserole dish by spraying it with non-stick spray
STEP BY STEP:
The recipe recommend using a large pot and filling it with water. I hate hauling out the big pot so I prefer to use a large skillet with high sides. Fill it with water and a pinch of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes).
While the noodles are boiling, prepare the filling. Take your spinach and chop it up! I like to do mine in longer slices. (the original recipe uses frozen spinach but I prefer fresh and already had fresh so that is what I used, however it is super important that the spinach is dry.)
Combine the spinach in a bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
At this point your noodles will be done or at least soon. Once they are done strain them in a colander and then lay them out on a dry cutting board or parchment paper, just a clean flat surface so they can dry a little bit.
Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles. The spread is slippery and I found it easiest to use a plastic fork or my fingers to pat down the filling as opposed to spreading it with a spoon or anything else really.
Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone. This recipe will only fill 10 noodles. I suggested cooking 12 because they will often tear or break and it is nice to have backups. Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking and make them all tasty!
Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
Mariana Sauce
I do not have a recipe for this sauce. Frustrating, I know, but the thing is you can taste is the entire way through so I really just add spices to the base until I am happy. However this is what I use.
12 oz can of crushed tomatoes
8 oz of tomato sauce
Now I will be honest, you can not find a 12 oz can of crushed tomatoes. They only come in 24 oz cans, or least that is all I have seen. So you have two options, you can either make a lot more sauce than you need, you can make extra and save it for later, or you can buy your own marinara sauce pre-made (like Prego). If you double this recipe (for a larger family) and put it in a 9x13 pan, just using two 8 oz cans of tomatoes sauce and the full can of 24 oz of crushed tomatoes is perfect. I personally open the can of crushed tomatoes, use half and put the other half in a container and use it later.
Then I usually add these spices:
Garlic Powder
Dried Onion
Salt
Pepper
Italian Seasoning
(I use the 5th season spices which are a dollar brand from Walmart because I am poor and they taste amazing!)
I literally add a generous amount of each and then taste it. I think I use less Salt and Garlic powder than anything else because they have the strongest flavors. However this is the recipe I use for pizza sauce too as well as other red sauces. So It depends on what the meal is that I am going with. So with Pizza I usually put more Dried Onion and Italian Seasoning than pepper.
OPTIONAL: You can also add a pound of ground beef. One is enough in my opinion, even when doubling the recipe,
Combine the spinach in a bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
At this point your noodles will be done or at least soon. Once they are done strain them in a colander and then lay them out on a dry cutting board or parchment paper, just a clean flat surface so they can dry a little bit.
Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles. The spread is slippery and I found it easiest to use a plastic fork or my fingers to pat down the filling as opposed to spreading it with a spoon or anything else really.
Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone. This recipe will only fill 10 noodles. I suggested cooking 12 because they will often tear or break and it is nice to have backups. Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking and make them all tasty!
Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
Mariana Sauce
I do not have a recipe for this sauce. Frustrating, I know, but the thing is you can taste is the entire way through so I really just add spices to the base until I am happy. However this is what I use.
12 oz can of crushed tomatoes
8 oz of tomato sauce
Now I will be honest, you can not find a 12 oz can of crushed tomatoes. They only come in 24 oz cans, or least that is all I have seen. So you have two options, you can either make a lot more sauce than you need, you can make extra and save it for later, or you can buy your own marinara sauce pre-made (like Prego). If you double this recipe (for a larger family) and put it in a 9x13 pan, just using two 8 oz cans of tomatoes sauce and the full can of 24 oz of crushed tomatoes is perfect. I personally open the can of crushed tomatoes, use half and put the other half in a container and use it later.
Then I usually add these spices:
Garlic Powder
Dried Onion
Salt
Pepper
Italian Seasoning
(I use the 5th season spices which are a dollar brand from Walmart because I am poor and they taste amazing!)
I literally add a generous amount of each and then taste it. I think I use less Salt and Garlic powder than anything else because they have the strongest flavors. However this is the recipe I use for pizza sauce too as well as other red sauces. So It depends on what the meal is that I am going with. So with Pizza I usually put more Dried Onion and Italian Seasoning than pepper.
OPTIONAL: You can also add a pound of ground beef. One is enough in my opinion, even when doubling the recipe,
