Wednesday, June 20, 2012
Garlic Spinach Lasagna Rolls
I found this recipe online but changed it up a bit. I added crushed garlic to the recipe. One because I love cooking with garlic and two, I mean really who makes an Italian dish without garlic? haha
9 Cooked Lasagna Noodles, 10 oz of frozen chopped spinach (thawed and drained), 15 oz of Ricotta Cheese, 1/2 cup of grated Parmesan cheese, 1 egg, salt and fresh pepper to taste, 32 oz of tomato sauce, 9 tbsp (3oz) of part skim shredded mozzarella cheese, 2 cloves of crushed garlic (not in picture)
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, 2 cloves of crushed garlic, salt and pepper in a medium bowl. Make sure it is mixed well with no clumps of spinach or the garlic.
Lay out noodle on a paper towel and pat dry (noodles must be dry). Spread 1/3 cup of ricotta mixture evenly over noodle. Roll the noodle carefully. Repeat with remaining noodles.
Place about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place rolls seam side down onto the baking dish.
Poor a small amount of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes. (I lost two of my rolls to overcooking so be careful not to over boil them. Boiling 10-12 minutes is best)
Serve with a side salad (I served with creme cheese stuffed peppercini's) and your favorite garlic french bread! Enjoy!