1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese, or to taste
Preheat oven to 350 degrees F.Bring a large pot of
lightly salted water to a boil. Cook lasagna in
boiling water until cooked through but firm to the
bite, about 8 minutes; drain and lay noodles flat
onto a flat surface.
Heat olive oil in a skillet over medium heat. Cook
and stir garlic in hot oil until fragrant, about 2
minutes. Transfer garlic to a large bowl; add
spinach, ricotta cheese, mozzarella cheese, and
salt. Stir mixture until evenly combined.
Spread a heaping 1/4 cup of spinach mixture into
the middle of each lasagna noodle. Roll noodle
firmly around the filling. Arrange rolled noodles
into a baking dish. Pour spaghetti sauce over the
rolls. Cover dish with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil
from dish and continue cooking another 5 minutes.
Sprinkle Parmesan cheese over the rolls to serve.
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