Spinach lasagna rolls well worth the prep time
Popeye might have been a fan of eating spinach, but I'm not.
I read somewhere that your tastebuds change every seven years. It had been about that long since I'd tried plain spinach, so I decided to taste some again. I think I'm good with waiting another seven years before I give it another taste.
But don't let my complaints of spinach sway you from sinking your teeth into spinach lasagna rolls -- a mixture of spinach, and ricotta and mozzarella cheeses, wrapped up in noodles, and covered in marinara sauce.
The recipe is more time consuming than most of the recipes we print here in the paper. Still, don't let the steps involved in making this delicious dish deter you from trying it anyway.
Spinach lasagna rolls
Half a box of whole wheat lasagna noodles
10 ounces of frozen spinach
15 ounces of whole milk ricotta cheese
1 cup of shredded mozzarella cheese
2 -1/2 cups of marinara sauce
Cook the lasagna noodles and the frozen spinach as directed on packages.
While the noodles and spinach are cooking, mix together the egg, and ricotta and mozzarella cheeses.
When the spinach is done, squeeze out excess water.
Add the spinach to the egg and cheese mixture and stir together thoroughly.
Drain the noodles.
Spray a casserole dish with non-stick cooking spray.
On a flat surface, lay out a noodle and spoon out some of the filling onto the noodle, making sure to go to the edge of the noodle.
Continue the above steps with the other noodles until the filling is used up.
Roll up noodles and place them in the casserole dish.
Pour the marinara sauce over the noodles.
Bake for 30 minutes at 400 degrees.
Tip: Double the cheese mixture if you want to use a whole box of noodles. This recipe yields about eight to 10 rolled-up noodles.