I have a confession to make….
I’ve never made lasagna.
I know, right?
I’m not sure why. I’ve sat at my mom’s table and watched her put it together so many times that I’m sure I could do it, probably without a recipe. It’s time-consuming, but it doesn’t seem complicated.
Still, for some reason or another, I’ve never made it. Maybe I just like to eat my mom’s lasagna.
I do, however, make a pretty fantastic spinach lasagna roll.
It’s basically lasagna, just cooked into individual servings.
I love the addition of spinach, because my kids will eat it this way. Anything that gets a three-year-old and a one-year-old to eat spinach is a winner in my book!
My recipe is a little different from most recipes you’ve probably seen for lasagna and lasagna rolls. Instead of ricotta cheese, I use cottage cheese. It’s a little trick that I learn from my momma. You’ll never notice the difference, and it’s so much cheaper – ricotta cheese isn’t cheap! If anything, the substitution gives it a milder flavor, making this dish more kid-friendly.
Spinach Lasagna Rolls
- 9 lasagna noodles, cooked
- 10 frozen chopped spinach, thawed and drained well
- 16 ounces cottage cheese
- ½ cup grated parmesan
- ½ teaspoon Italian seasoning
- 1 egg
- Salt and pepper
- 32 ounces jarred pasta sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 350.
- In a medium bowl, combine spinach, cottage cheese, parmesan, Italian seasoning, egg, salt and pepper.
- Ladle one cup of pasta sauce into the bottom of a 13×9 baking dish, making sure the entire bottom of the dish is coated.
- Lay the cooked lasagna noodles out on wax paper; make sure they are completely dry.
- Spread 1/3 cup of the spinach and cheese mixture onto each noodle.
- Roll each noodle up and place them in the baking dish, seam side down.
- Cover the rolled noodles in the remaining sauce, and sprinkle each roll with cheese.
- Cover will foil and bake 45 minutes, or until cheese is melted and sauce is bubbly.
- Let stand five minutes before eating.