A fun way to serve lasagna. You can either stand the rolls on end or lay them down. This is a little lighter than a traditional lasagna and a little fancier presentation. Serve with a salad and garlic bread if you like.
Lasagna Rolls
Lasagna Rolls
Dinner
Ingredients
- 12 lasagna noodles
- 1 container baby spinach, washed and chopped
- ¾ c onion, finely chopped
- ½ roasted red pepper, finely chopped (about 1 c)
- 1 container of ricotta cheese
- ½ c grated parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp fresh basil, sliced
- 2 tsp italian seasoning
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili flakes
- 2 c pasta sauce
- ½ c grated mozzarella cheese
Directions
Cook the lasagna noodles until al dente, about 8 minutes. Drain and cool slightly.
Saute the onion and spinach until the spinach is wilted. Remove and place in a large bowl. Add the roasted red pepper, ricotta cheese, parmesan, egg, garlic and herbs and seasoning. Mix well.
Preheat the oven to 375°F. Place 1 c of sauce in the bottom of a baking pan. Lay the noodles out, place about 1/4 c of ricotta filling over top and roll up. Place in the pan. Top with the remaining sauce and grated mozzarella cheese. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes.
