Yield: 18 roll ups
Cheesy Spinach Lasagna Roll Ups
Whether you need an easy weeknight dinner idea or a new recipe to wow guests at a holiday gathering, these cheesy spinach lasagne roll ups fit the bill! You can even make them ahead and freeze, so you can enjoy them any time...
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 (1-lb.) box of Barilla Wavy Lasagne
- 1 (15-oz.) Galbani Ricotta Fresca
- 1 (10-oz.) package frozen chopped spinach, thawed and drained
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- salt and freshly ground pepper, to taste
- 1 (24-oz.) jar Barilla Marinara Sauce
- 1 (8-oz.) Galbani Mozzarella Fresca, sliced thinly (or 6-oz. shredded mozzarella)
Instructions
- Preheat the oven to 375 degrees. Prepare the lasagne sheets according to the directions on the package, taking care not to overcook.
- While the lasagne is boiling, prepare the filling by mixing together the ricotta cheese, Parmesan cheese, egg, Italian seasoning, and salt and freshly ground pepper to taste. If making individual servings, also prepare 18 ramekins by adding a heaping tablespoonful of marinara sauce to each one and setting them all on two rimmed baking sheets.
- Drain the lasagne well and lay 18 sheets out flat. Spread about three tablespoons of the ricotta filling on each sheet from end to end. Carefully roll and place seam side down in a prepared ramekin. Repeat with remaining lasagne sheets, one per ramekin.
- Spoon another tablespoon of marinara sauce over the top of each roll up and lay a slice of fresh mozzarella or a tablespoon of shredded mozzarella on each, as desired.
- Bake at 375 degrees for 20 minutes or until the cheese is melted and the sauce is bubbly.
Notes
- This recipe can also be prepared in a 9x13" baking dish. Spread half the jar of marinara sauce in the bottom of the dish, lay the rollups out, then top with the remaining marinara and cheese. Bake for 30 minutes until the cheese is melted and the sauce is bubbly.
- Make this recipe up to one day ahead and bake as needed, or prepare and freeze to bake in the future. Add additional cooking time if baking from frozen state.