Four Cheese Spinach Lasagna Roll Ups

Posted by admin in International, Main Dishes, Vegetarian

Spinach Lasagna Rollup

  • 1/4 c dehydrated chopped onion (sub 1 1/2 Tablespoons onion powder)
  • 2 T garlic, minced
  • 48oz canned crushed tomatoes
  • 2 T tomato paste
  • 2 T basil
  • 1 T oregano
  • 1 t sage
  • salt
  • pepper
  • 16 lasagna noodles
  • 20oz frozen chopped spinach (thawed)
  • 15oz Cottage cheese (small curd)
  • 2 eggs
  • 2 T parsley
  • 3 c mozzarella cheese, shredded (divided)
  • 1 c asiago cheese, shredded
  • 1 c parmesan cheese, shredded

MARINARA SAUCE

In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, onion, garlic, basil, oregano, and sage. Season with salt and pepper to taste. Reduce heat to low and allow it to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.

PASTA

Prepare pasta according to directions listed on package, then drain. Once noodles are cool enough to handle, align on wax paper (sprayed with cooking spray to prevent sticking), side by side. Preheat oven to 375 degrees.

FILLING

While pasta is boiling, drain thawed spinach in paper towels, pressing out some of the excess moisture, then chop spinach. In a mixing bowl, stir together spinach, cottage cheese, eggs, and parsley. Mix in 2 cups of the mozzarella, the asiago and the parmesan cheese.

ASSEMBLY

Spread 1/4 cup 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.

PRO TIP: Add olive oil and salt to your water when boiling pasta. It will help prevent it from sticking.

Change-Up: Use alfredo sauce instead of marinara—or mix the two!

Make it classic lasagna-style: Layer the sauce, then uncooked oven-ready lasagna noodles, then the cheese mixture. Repeat. Add remaining sauce and a final layer of mozzarella cheese on top. Bake at 375F for 30 minutes, cover with foil, and bake for an additional 15-20 minutes (a toothpick should go through all layers with little-to-no resistance).