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

Ingredients:

• 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

Instructions:

1. 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
2. Boil water and cook lasagna to package instructions.
3. Once the onion and spinach mixture has drained place on cutting board to chop.
4. While the noodles are cooking, mix together the ricotta, parmesan, onion/spinach, and salt & pepper to taste. Set aside
5. Preheat oven to 375
6. 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.
7. 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).
8. Once distributed in the baking dish top evenly with marinara and sprinkle with mozzarella (or extra parmesan) if desired.
9. Cover the pan with tin foil or an oven proof lid.
10. Bake on 375 for 20-25 minutes.