Spinach Lasagna Roll Ups

This is a great yet simple meal you can throw together on a moment's notice. It also could be a good go to recipe if you were to be entertaining guests who are vegetarian.

1 lb Lasagna Noodles
16oz container of Ricotta Cheese
1 cup shredded Mozzarella
1/4 cup Grated Parmesan
1 LG Egg
1 pack Frozen Spinach (Brick Style)
1 24oz Jar of your favorite Spaghetti Sauce
Salt and Pepper to taste
Non-Stick cooking spray


Put large pot of water on high heat. Add salt to water, (Just like how you cook your spaghetti noodles.) Let water come to a full boil, and then add noodles. Cook until almost done, but still not soggy. Chefs refer to this as "al dente".
Drain in colander and set aside.
While you are waiting on the noodles, combine egg, ricotta, mozzarella, parmesan, and thawed and well drained spinach in a mixing bowl. Mix all ingredients together, taking care that there are no big clumps of spinach. (Add salt and pepper to taste)
Preheat oven to 350 and spray your rectangle glass baking pan.
Lay out noodles a few at a time and spread mixture on each, making sure to go out to the edges. (don't use too much, after rolled, there will be several layers of cheese in each bite.
Roll up your noodles and place side by side in your sprayed baking dish.
Cover rolls with sauce. Make sure to cover the entire top, whatever is not covered will turn crispy.
You can top with additional cheese if desired. (of course I did!)
Cover pan with foil and bake at 350 for 45 minutes.

Drain spinach really, really well. You'll be amazed how much moisture squeezes out. 

Cook noodles like normal, removing and draining when they are almost done. (about ten minutes)

I laid out my noodles so they wouldn't stick together. If the rip they can't roll. Don't worry, you will have some that won't make the cut. There's one in every box. LOL

Add your ingredients to your mixing bowl. If the quantities don't look right, thats because I am doubling the recipe, we cook for a small army everyday.  

Here is the finished filling. try not to taste it. Just keep telling yourself raw eggs are bad. (I totally tasted mine.)

Lay out a few noodles at a time. 

Spread generously, but remember, each bite will have several layers. No need to use too much. 

Roll up each noodle

Place in your pre-sprayed pan side by side. 

Cover well with sauce. I hate crispy edges, don't you? 

Cover with cheese if that's your thing. It certainly is mine. LOL Place in 350 degree oven for 45 minutes. 

And there you have it. Serve immediately, or you can separate into portions for lunches, or even freeze them. I would love to have the luxury of that many leftovers. LOL

Arrange in a snazzy way for blog pics. Oh wait, thats just me.  

Boom. grab a fork and enjoy!