June 5, 2018

Spinach Lasagna Roll-Ups

Lasagna has long been a favorite recipe of mine. I love making it for myself and Austin, but since it's just the two of us we always end up with a ton of leftovers! I stumbled across the idea of lasagna roll-ups on Pinterest a few years ago and have been making them this way ever since.
I absolutely love making lasagna as "rolls" because you can eat half and freeze half for later. Ba-da-bing an easy dinner for another night! What's not to love!? Now that I'm back at work I'm all about simple hacks that feed my family and give me more time with Lela at night. These require a little prep up front but are totally worth it. 

12 lasagna noodles*
1 jar of pasta sauce
1 cup of freshly chopped spinach
15 ounces of cottage cheese **
1 cup parmesan cheese
Shredded mozzarella
2 eggs

*Do not use oven ready noodles they work for regular lasagna, but not roll-ups
**You can use ricotta cheese but I personally think cottage cheese has more flavor

1. Cook noodles according to package, drain and set aside
2. Preheat oven to 375 degrees
3. Mix the cottage cheese, parmesan, eggs and spinach in a large mixing bowl
4. Once the noodles are cool, lay them down on parchment or wax paper
5. Evenly spread the filling across all 12 noodles then roll the noodles to the opposite end
6. Pour enough pasta sauce in the bottom of a glass baking dish to cover the bottom
7. Place the lasagna rolls in the dish and cover with remaining sauce. *We only bake half of the roll-ups and freeze the remaining 6 for another night. 
8. Top with as much shredded mozzarella as you'd like and bake for 25 minutes or until cooked through. *If cooking from frozen, cook for 45-50 minutes
I hope that you guys love this recipe as much as we do! 


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