Spinach Lasagna Rolls
Renee Nicole's Kitchen
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"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
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INGREDIENTS
– tomato sauce – lasagna noodles – fresh or frozen spinach – ricotta cheese – shredded mozzarella cheese, divided - grated parmesan cheese – egg
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MEASUREMENTS!
Spinach Lasagna Rolls with Meaty Tomato Sauce
Yield
9 ROLLS
prep time
20 MINUTES
TOTAL TIME
50 MINUTES
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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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