One of my favorite lasagnas is a spinach lasagna. I love spinach (almost as much as I love chocolate) and anytime I can add it to my meal, I am a happy person. What I like about lasagna rolls, is that you can perfectly portion out your meal. When I make lasagnas, they are usually big dishes that end up being frozen or eaten for a few days. Usually, that is not a problem and is often a good thing, on days when I am really busy and don’t have time to cook. However, cooking is a form of stress reliever and creative outlet for me and I enjoy my time in the kitchen. Plus, I am not a huge fan of leftovers. This recipe, makes 8 servings (4 if you have a big appetite) and can be scaled to smaller or larger amounts. There are many variations you can make, including the classic meat version. Enjoy!
1/2 cup of ricotta cheese
1/4 cup of mozzarella cheese
1/4 cup of parmesan cheese
1 tablespoon of parsley
1 teaspoon of garlic powder
6 oz of frozen spinach
Black pepper, to taste
Four Cheese Spinach Lasagna Roll:
8 lasagna noodles, (I used muligrain noodles)
8 slices of provolone cheese, thin sliced
- Cook lasagna noodles a little firmer than al dente (I cooked mine 1 minute less than instructions) and then drain and fill pot up with cold water (so noodles do not stick and are cool enough to handle.
- Combine all ingredients for filling, set aside
- Preheat oven to 350 F
- In an oven-safe casserole dish, spread a layer of marinara sauce on the bottom and sides of the dish.
- Lay flat, one lasagna noodle and spread a portion of filling on top.
- Roll noodle and place it seam side down in casserole dish.
- Repeat with remaining noodles
- Cover all the lasagna rolls with provolone cheese
- Sprinkle mozzarella, Parmesan and garlic on top of provolone cheese
- Decorate with fresh basil
- Bake for 30 minutes or until top is golden brown