These Lasagna Rolls come from a recipe I had wanted to try for literally months. There is no need to wait though! These are so easy, so simple, and so customizable! While I followed the basic recipe that only included a filling made of ricotta, some marinara sauce, and a little spinach, your version could include extra vegetables or meats such as sausage or pepperoni. Next time I’ll pump up the veggie power!
a Whole Foods recipe
1/2 lb (8 – 10) uncooked lasagna noodles
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzerella
Preheat oven to 400 degrees. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 – 25 minutes.