Lasagna Roll-Ups
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Serves: 8 Servings
- 1 box lasagna
- 1 container (15 oz.) ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed very dry
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh basil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 jar (23 oz.) marinara sauce, divided
- Preheat oven to 375°F. Cook lasagna sheets in a large pot of salted boiling water for 10 minutes, or until just slightly underdone. Drain and spread on a baking sheet to cool.
- In a food processor, mix together ricotta, 2 cups mozzarella (reserving 1 cup for topping), Parmesan, spinach, eggs, garlic, and basil. Season with salt and pepper. The mixture should yield about 3 cups.
- Spread half of the marinara sauce over the bottom of a 9 x 13-inch baking dish, reserving the remaining sauce for topping.
- Top each lasagna sheet with about 3 to 4 tbsp. of the ricotta mixture. Tuck and roll each lasagna sheet, then place seam-side down in the baking dish.
- Spoon the reserved marinara sauce over the lasagna rolls, then top with the reserved mozzarella and Parmesan cheese.
- Cover and bake for 45 minutes. Uncover and bake for an additional 15 minutes.
