Have you converted to lasagna roll ups? I almost have entirely, it’s now rare that I make than traditional layered lasagna. I just love with the roll ups how you can bake as many as you want, then freeze the remainder to bake later. I also like that they aren’t as messy, you don’t end up with a slice of lasagna that once had layers but ends up flattened in a mound of just pasta, cheese and sauce.
This time around it’s spinach four cheese and it’s a lasagna you are going to love! It may take a while to assemble these but doesn’t all lasagna require some effort? In the end, when you get to bite into that cheesy goodness, you’ll realize it was definitely worth it.
Be sure to check out the other lasagna roll ups I have posted so you can keep things interesting and rotate the recipes. There is the Traditional Lasagna Roll Ups (one of my earliest posts, don’t be alarmed by the terrible photos :), the Creamy White Chicken Lasagna Roll Ups (perfect for those of you who don’t like red sauce), Caprese Lasagna Roll Ups (a summer favorite. I mean how can you go wrong with a generous amount of mozzarella, fresh tomatoes and fresh basil?), and of course one of my favorites, these Roasted Vegetable Lasagna Roll Ups. I wonder what will be next??
Spinach Four Cheese Lasagna Roll Ups
A flavorful fun way to make lasagna! Made with lots of cheese paired with fresh spinach and a delicious marinara sauce.
- 2 Tbsp extra virgin olive oil
- 1/3 cup finely chopped yellow onion
- 3 cloves garlic , minced
- 1 (28 oz) can crushed tomatoes
- 1 Tbsp tomato paste
- 2 Tbsp chopped fresh basil (or 2 tsp dry)
- Salt and freshly ground black pepper
- 12 lasagna noodles
- 1 (10 oz) package fresh spinach, steamed (or frozen, thawed)
- 15 oz ricotta cheese
- 1 large egg
- 2 Tbsp chopped fresh parsley (or 2 tsp dry)
- 10 oz mozzarella , shredded, divided (2 1/2 cups)
- 3 oz finely asiago cheese (scant 1 cup)
- 2 oz finely shredded Romano or parmesan cheese (2/3 cup)
For the marinara sauce:
Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer. Add crushed tomatoes, tomato paste, and basil and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
For the pasta:
Prepare pasta according to directions listed on package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees.
For the cheese filling:
While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture (I wouldn't drain all of it, I think a little will keep the noodles moist), then chop spinach. In a mixing bowl stir together, spinach, ricotta, egg, parsley and season with salt and pepper to taste. Mix in 1 1/2 cups of the mozzarella, the asiago and Romano cheese.
To assemble lasagna roll ups:
Spread 1/4 cup (barely heaping) of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 - 28 minutes, until cooked through.
Recipe Source: Cooking Classy