Spinach Lasagna Rolls

Just like my recipe for Lasagna Cupcakes, this recipe provides all the delicious taste of a classic lasagna, but in individual portion sizes. These Spinach Lasagna Rolls are definitely a crowd pleaser, and best of all, they're much healthier than traditional lasagna. They're a great dish if you're looking to incorporate some healthy spinach into your diet - which for me, is not an easy feat. 

Ingredients:

• 9 lasagna noodles
• 10 oz. frozen spinach - thawed and completely drained
• 15 oz. ricotta cheese (I used low fat)
• 1/2 cup grated Parmesan cheese (I used a 1/4 cup freshly grated cheese, and 1/4 cup of the good old Kraft kind in the green container)
• 1 egg
• salt and fresh pepper
• 1 24 oz. jar of your favorite pasta sauce




• 9 Tbs grated mozzarella cheese

How to:

• Preheat oven to 350 degrees.
• Cook lasagna noodles according to the package.
• Spoon some marinara sauce into the bottom of a 9x13 inch baking dish - it just need to be enough to lightly cover the bottom.
• In a bowl, combine spinach, ricotta, cheese, egg, salt and pepper.
• Lay out lasagna noodles on a piece of wax paper, and dry noodles.
• Note: I dried my noodles by just dabbing them with paper towels. There's probably a better way to do this, but it worked fine for me! 
• Take 1/3 cup of the ricotta-spinach mixture and spread it over a noodle. 
• Starting from 1 end, carefully roll up the lasagna noodle and place seam side down in the baking dish.

•  Repeat with the remaining 8 lasagna noodles.
• Spoon some marinara over the tops of the noodles.
• Top each noodle with 1 Tbs of mozzarella cheese.
• Cover in foil and bake for 35-40 minutes, or until cheese is nice and melted.

I usually serve my Spinach Lasagna Rolls with some extra marinara sauce. This dish reheats really well, which is great if you have leftovers. I can't promise that you will, though!

The original recipe can be found here.