Spinach & Cheese Lasagna Rolls
Simple comfort food that's also a “veggie” dish so you can add a meat on the side if you want.
Main Course, Pasta
large can of crushed San Marzano tomatoes
med can of tomato sauce.
, finely copped.
box of spinach
(drain well and squeeze out all the liquid)
carton of Ricotta cheese
(or 2 cups of cottage cheese)
grated Parmesan cheese.
salt and pepper
Heat about a tablespoon of olive oil in dutch oven.
Add onion and cook on medium until soft.
Add garlic and be careful not to burn.
Add all the other ingredients.
Simmer for 10 to 15 min and season with s/p.
Bring a large pot of water to a boil and add plenty of salt.
Place 6 to 8 lasagna noodles in the water and cook until al dente. Drain and lay flat.
While the water is boiling make the filling.
Mix all filling ingredients together well. When I use cottage cheese, I process the mixture with my handy dandy hand blender for a smoother consistency.
Heat oven to 350 degrees.
In a casserole dish, add about 1/2 of sauce.
Lay out noodles and cut each in half.
Spoon filling down the middle of the noodle and roll up.
Place, seam side down in the baking dish.
Spoon remaining sauce over the rolls and top with 1/2 cup of each - Parmesan and mozzarella cheese. Add more cheese if you want...that's what I do.
Cover and bake for 20 minutes.
Uncover and bake another 10 minutes.
Recipe from Donya Mullins |
A Southern Soul