Gooey, melty, meaty, creamy, cheesy — lasagna roll-ups are everything you love about the classic dish, and more. The ricotta mixture melts into the meat sauce to create a bolognese-like flavor. The browned bits of cheese on the edges are great with the crunchy edges of the noodles that you get from baking the individual rolls. Lean ground beef is a good option for this dish so you don’t have to drain out any fat or end up with an overly greasy final dish. If you’re not a beef person, you can easily swap it out for ground turkey. This recipe will help you to treat your family to a different way of their favorite pasta dinner.
Ingredients:
- • 12 lasagna noodles, cooked and drained
- • 1½ cups ricotta cheese
- • 1½ cups shredded mozzarella cheese (divided)
- • ½ cup grated Parmesan cheese
- • 2 cups spinach, cooked and chopped
- • 1 egg, beaten
- • 2 cups marinara sauce
- • 1 tsp Italian seasoning
- • Salt and black pepper to taste
- • Fresh parsley, chopped (for garnish)
Directions:
- • Preheat the oven to 375°F.
- • Grease a 9x13-inch baking dish.
- • In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, Italian seasoning, salt, and pepper.
- • Spread the ricotta mixture over each lasagna noodle.
- • Roll up tightly and place seam-side down in the dish.
- • Pour marinara sauce over the rolls and sprinkle with the remaining mozzarella.
- • Bake for 25-30 minutes or until bubbly.
- • Garnish with chopped parsley.
