When you need a quick meal on the table you have to make spinach ricotta lasagna roll ups and make double because it's that good and it's freezer friendly! Lasagna rolled up with spinach and ricotta filling and baked until the cheese is melted to perfection! When you need a quick meal on the table you have spinach ricotta lasagna rollups ready in the freezer just double the time to bake if baking from frozen. This would also be a perfect meal to gift to someone who is recovering from illness or just had a baby. Not only can they store it for when they will be ready to bake but it's comforting and filling.
Ingredients:
Lasagna Pasta
Mushrooms
Onion
Garlic
Egg
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Pasta Sauce
Spinach
Instructions for Spinach Ricotta Lasagna Roll-ups:
Place your spinach in a bowl to defrost and Preheat the oven to 350Β°F
Prepare a 9x12 casserole dish and pour 1 Β½ cup pasta sauce on the bottom.
Bring a large pot of water to a boil. Salt the water with 1 teaspoon of salt and 2 tablespoon of oil. Place the Lasagna pasta in the boiling water and let cook for 8 minutes until al dente. With tongs place each pasta strip onto a paper towel so the pasta will dry and won't stick together.
Slice mushrooms and dice the onion. In a medium pan, sautΓ© until both mushrooms and onions are caramelized and fragrant. Add minced garlic and sautΓ© for about 2 minutes. Set aside
Combine sautΓ©ed mushrooms, all the cheeses, thawed and squeeze spinach, and egg. And season with salt and pepper and stir until combined
On the pasta strip place 2 tablespoon of filling and roll up. Place seam side down into prepared casserole dish and repeat with remaining filling and pasta strips.
Ladle remaining sauce over each rollup and top with cheese
Cover with foil and bake for 40 minutes or until cheese is melted.
If baking it frozen bake for 60 minutes or until the cheese has melted.
Freezing these lasagna roll-ups?
Cover with foil and plastic wrap to make it airtight to prevent freezer burn.
Freeze up to 3 months
Other recipes you might enjoy:
CHICKEN BACON RANCH POTATO CASSEROLE
DUTCH OVEN CHICKEN QUARTERS
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SPINACH LASAGNA ROLL UPS
Equipment
- Casserole dish
Ingredients
- 12 Lasagna pasta
- 10 Mushrooms
- 1 medium Onion
- 4 Garlic cloves
- 1 Egg
- 10 oz Frozen spinach thawed
- 15 oz Ricotta cheese
- 2 Β½ cups Mozzerella cheese reserve 1 cup for topping
- 5 oz Parmesan cheese reserve ΒΌ for topping
- 24 oz Pasta Sauce
- 2 tablespoon Olive oil
- Salt & Pepper
Instructions
- Defrost spinach and Preheat oven to 350Β°F
- Prepare 9x12 casserole dish and pour 1 Β½ cup pasta sauce on the bottom.
- Bring a large pot of water to a boil. Salt the water with 1 teaspoon of salt and 2 tblsp of oil. Place the Lasagna pasta in the boiling water and let cook for 8 minutes until al dente. With tongs place each pasta strip onto a paper towel so pasta will dry and wont stick together.
- Slice mushrooms and dice the onion. In a medium pan saute until both mushrooms and onions are soft. Add minced garlic and saute until the garlic is fragrant about 2 minutes. Set aside
- Squeeze all of the liquid out of your thawed spinach place into a large bowl.
- Combine sauteed mushrooms, all the cheeses, thawed spinach, egg. And season with salt and pepper and mix until combined
- On the pasta strip place 2 tablespoon of filling and roll up. Place seam side down into prepared casserole dish and repeat with remaining filling and pasta strips.
- Ladle remaining sauce over each rollup and top with cheese
- Cover with foil and bake for 40 minutes or until cheese melts
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