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!
Four Cheese Spinach Lasagna Rolls
Ingredients Filling:
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
1 egg
Black pepper, to taste
Sauce:
Four Cheese Spinach Lasagna Roll:
8 lasagna noodles, (I used muligrain noodles)
8 slices of provolone cheese, thin sliced
mozzarella cheese
Parmesan Cheese
Garlic
Fresh Basil
Directions:
- 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
Samina Cooks 