Recipe of the Week: Spinach Lasagna Rolls

I’d like to think that this could turn into some type of series, with me blogging about a new recipe each week, but let's be realistic, that probably won't actually happen. I'm just trying to build up my recipe repertoire a little bit.

With that said, I’ve had my eye on this recipe (via Shopping Candy for my first home) for awhile now.  I heart lasagna, and her pictures made it look so scrumptious. My only minor concern was that I’ve only used the “oven-ready” lasagna noodles before -- not the ones you actually have to boil, which is kind of necessary for this recipe. I was worried that they would end up tearing or sticking together, but they came out pretty good! I think I could have boiled them a little longer though.

Even though the recipe is also posted on the aforementioned blog, I copied it here along with my notes. Drool-worthy photos to follow!

Spinach Lasagna Rolls

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I used full-fat)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I didn’t end up using this much because it seemed too saucey)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (I used an Italian blend, and didn’t measure out each tablespoon… as far as I’m concerned, you can’t have enough cheese)

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. (I think I was a little conservative with my ricotta mixture at first, because my last roll was completely stuffed with what mixture remained.)

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese (or 2... or 3). Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. (Seems like it would make more sense to boil another noodle for an even 10, but whatever!)

To serve, ladle a little sauce on the plate and top with lasagna roll.

Doesn't everything look fancier when it's all rolled up like this?

When they came out of the oven, they looked so yummy and melty!

But more importantly, they tasted just as good as they looked. I like this recipe because it’s easy, not too time-consuming, and has a simple list of ingredients. I’ll definitely make these spinach lasagna rolls again sometime. They’d also make a good presentation if you're having company for dinner! Next time, I might add some more seasonings to the tomato sauce, or else just use an actual pasta sauce for a little extra flavor. But overall, this one gets two thumbs up from me!