A while back I shared a post about meatless/vegetarian meals that we try to incorporate once or twice a week. Meatless meals don’t bother me but my husband is not exactly a fan. That was until I started making these lasagna rolls and now it is one of his favorite dishes.
The recipe makes more than we need for just the two of us so I like to put half of the rolls in a freezer safe container for Andrew to take for lunch when he is in a pinch.
Prep Time: 20 minutes | Cook Time: 25 minutes
- 1 Tbsp. Butter
- 1 White Onion
- 5 Cups Spinach
- 15oz. Ricotta
- 1/2 Cup Parmesan
- Salt & Pepper to taste
- 1 Package Lasagna Noodles
- 24oz. Marinara
- Mozzarella for topping if desired
- Melt butter in skillet and add white onion. sauté for about 5 minutes until softened and add spinach. Cook until wilted. Remove to paper towel on cutting board to release any excess liquid. Set aside
- Boil water and cook lasagna to package instructions.
- Once the onion and spinach mixture has drained place on cutting board to chop.
- While the noodles are cooking, mix together the ricotta, parmesan, onion/spinach, and salt & pepper to taste. Set aside
- Preheat oven to 375
- Once the noodles are done, drain and lay flat (I lay them on parchment or wax paper to avoid sticking to the pan/cutting board.
- Spread the mixture evenly on the cooked noodles, roll each noodle and place carefully in a casserole/baking dish. (You can squeeze them in together, the do not need to be spaciously placed).
- Once distributed in the baking dish top evenly with marinara and sprinkle with mozzarella (or extra parmesan) if desired.
- Cover the pan with tin foil or an oven proof lid.
- Bake on 375 for 20-25 minutes.