The Pioneer Woman Tasty Kitchen
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Spinach Lasagna Roll-Ups

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Level: Easy

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Description

A simple and fun way to make lasagna.

Ingredients

  • 1 pound Lasagna Noodles
  • 1 package (10 Oz. Package) Frozen Chopped Spinach, Thawed
  • 16 ounces, weight Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese
  • 2 Tablespoons Grated Parmesan Cheese
  • 1 teaspoon Kosher Salt, Plus More For The Pasta Water
  • ½ teaspoons Ground Black Pepper
  • 4 cups Pasta Sauce

Preparation

In a large stock pot, bring water and some salt to a boil for the lasagna noodles.

Take spinach and squeeze out all the liquid. Set to the side.

In a large bowl, add the ricotta, parmesan, 1 1/2 cups of the shredded mozzarella, salt, pepper, and spinach and stir well. Set to the side.

Boil the lasagna noodles for no more than 6 to 7 minutes. You want them to be slightly firmer than al dente since you will be baking this once you roll them up.

In a 13″ x 9″ baking dish, place about 1 cup of sauce on the bottom and spread to evenly coat.

Drain the lasagna noodles in a colander and run some cool water through them to stop the cooking process and make them easier to work with.

Lay out a few lasagna noodles and add about 2 tablespoons of the cheese/spinach filling and spread out along each noodle. Then roll up and place seam side down in the baking dish. The 1-lb. box of noodles usually comes with about 20 noodles, and I always end up with just enough filling to fill 19 of them. Drives me nuts, but no matter what I do, that’s how it works out.

Once you have them all stacked up evenly in the dish, cover them with about 1 1/2 cups of sauce and cover with foil. Bake in a 350-degree oven for about 40 minutes. After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 10 to 15 minutes.

Remove from the oven, allow to set for a couple of minutes and serve with some extra grated parmesan cheese.

Use the extra sauce you had left over to top each serving.

One Comment

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lorrainestarks on 3.9.2010

This was so easy to make and great. I love lasagna, but I don’t like making it. I halved the recipe and had just enough rolls for my family. My husband is picky about spinach and even he liked it.

I didn’t have any ricotta on hand, so I substituted cottage cheese, and I cooked up some fresh spinach leaves instead of using frozen. Yummy!

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