Spinach Lasagna Rolls

"These Stuffed Shells with Spinach and Ricotta are a tasty and satisfying meal. Perfect for meatless nights or whenever you’re just craving comfort food, this is a recipe everyone will love!"

Renee Nicole's Kitchen

INGREDIENTS

– tomato sauce – lasagna noodles – fresh or frozen spinach – ricotta cheese – shredded mozzarella cheese, divided - grated parmesan cheese – egg

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Spinach Lasagna Rolls with Meaty Tomato Sauce

Yield

9 ROLLS

prep time

20 MINUTES

TOTAL TIME

50 MINUTES

1. Cook lasagna noodles according to package directions, cutting 1 minute off the cook time.

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2. Heat 24 ounces of tomato sauce over low heat.

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3. If using fresh spinach, remove any stems as necessary then microwave in a covered container for 3 - 5 minutes.

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4. If using frozen spinach thaw completely.

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5. Remove all excess water from spinach by gently squeezing through a double layer of paper towels.

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6. Combine together the spinach, ricotta, 1 cup of mozzarella, parmesan cheese, and the egg.

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7. Divide cheese mixture into 3 equal portions.

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8. Spoon 1/2 of the tomato sauce into the bottom of a 9x13 pan.

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9. Working with 3 noodles at a time, divide one portion of cheese filling into three and spread out along the length of the noodle.

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10. Roll the noodles up, being careful not to squeeze out the filling.

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11. Place the noodles into the sauce, leaving a bit of room between them.

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12. Repeat until all noodles have been filled and placed in the baking dish.

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13. Cover the noodles with the remaining sauce and remaining 1/2 cup of mozzarella cheese.

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14. Cover the pan with aluminum foil and bake for 20 minutes.

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15. Remove foil and bake an additional 5 - 10 minutes or until cheese is melted and the sauce is bubbling.

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16. Serve.

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Enjoy!

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