I kept seeing this dish on Pinterest and was dying to try it, but I convinced myself it looked too complicated and time-consuming. I couldn’t have been more wrong. I honestly think in some ways it’s easier than the regular lasagna casserole.
The main benefit of this recipe is that you can freeze the leftovers, or you can freeze the rolls before putting them into the oven. Either way, they turn out great and you get the coveted two meals out of one cooking session.
The other benefit may be just me being picky, but when I’ve made lasagna in the past, the edges get so crispy that they’re hard to chew. That might be a personal problem with my cooking method, but with these I did not have that issue.
The main thing to pay attention to is letting the noodles dry after boiling. This takes a little patience, but luckily I had the time to spare this past weekend!
- 1/2 box of lasagna noodles, boiled
- 15 oz. ricotta cheese
- 1 pkg. frozen spinach, thawed
- 1 jar spaghetti sauce
- 1 cup mozzarella cheese
Boil noodles according to package directions. Allow noodles to dry completely by spreading them out on cookie sheets or wax paper.
Meanwhile, mix ricotta cheese and thawed spinach.
Pour one cup of tomato sauce on the bottom of a casserole dish. Reserve the rest for topping.
Once noodles have dried, spread ricotta/spinach mixture across. Roll up like a fruit roll-up! Place in bottom of casserole dish, making sure the noodle rolls aren’t touching. Top with remaining tomato sauce and mozzarella cheese.
Bake at 350 covered with foil for 40 minutes, or until cheese melts.