Spinach Lasagna Rolls.

I’m always amazed at how expensive it is to get pasta at a decent Italian restaurant….love finding recipes that I can make at home that taste just as good (or better!).  Thanks to skinnytaste.com for this recipe.


  • 9 lasagna noodles, cooked
  • 10 ounces frozen chopped spinach, thawed and completely drained
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 ounces tomato sauce
  • 3 ounces shredded mozzarella cheese


  • Preheat oven to 350 degrees.
  • Combine spinach, ricotta, Parmesan, egg, salt, and pepper in a medium bowl.
  • Ladle about 1 cup of sauce on the bottom of a 9 x 12 baking dish.
  • Place a piece of waxed paper on the counter and lay out lasagna noodles (making sure that noodles are dry).
  • Take 1/3 cup of ricotta mixture and spread evenly over first noodle.
  • Roll carefully and place seam side down onto the baking dish.
  • Repeat with remaining noodles.
  • Ladle sauce over the noodles in the baking dish and top each with 1 tablespoon of mozzarella cheese.
  • Put foil over baking dish and bake for 40 minutes, or until cheese melts.


  • I thought these were good, but they needed something….I was thinking more seasoning, like when I make stuffed shells you add oregano and parsley to the cheese mixture….so I will have to experiment with that for next time.  We ate them fresh from the oven and though the consistency was good.  My parents got the leftovers a few days later and thought they were a little dry and needed more egg.  So, if you intend to have leftovers, you may want to add an extra egg, or keep additional sauce on hand.
  • I used fresh spinach.  If you make that trade, make sure to wilt the spinach first, do not mix it in raw.  To wilt, heat a little olive oil (and maybe some garlic for extra flavor), and then cook the spinach for a minute or two until it…well….wilts 🙂  If you have a lot you may have to do several batches (which is what I ended up doing).
  • This was the first time I ever boiled lasagna noodles.  I’ve had this great recipe for lasagna that you don’t cook the noodles for (even before they started making those no-cook-noodles), so I never had to do it.  They are tricky to get out of the boiling water!  But, I persevered and got them onto the waxed paper.
  • Spreading the cheese mixture was easy, better than I expected.
  • You can make this ahead of time (in fact I highly recommend it, as it does take a while…not something you want to jump into after you’ve come home from work!).  Just put everything together and place (covered) in the fridge until you’re ready to bake (and give it a few extra minutes to bake).
  • It was nice to have our own little individual “rolls”, instead of having to try and cut up and serve a whole lasagna.  Two rolls seems to be a good portion size.
  • So, having said all that, I will be interested to repeat this recipe and see if I can spice it up a bit.  It was definitely a good start.

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