Spinach Lasagna Roll Ups
This dish tastes like regular lasagna, but is much easier to prepare (and eat). The noodles are cooked, the filling prepared, and the roll-ups are created and heated in the oven, or ready for the freezer. This particular recipe is meatless, but shredded chicken or pancetta would be a great addition to these roll-ups.
Spinach Lasagna Roll Ups
Author/Source:
Heather @ Onceamonthmom.com, adapted from Art From My Table
Ingredients:
- 12 lasagna noodles
- 2 eggs, lightly beaten
- 2.5 cups ricotta cheese
- 2.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 teaspoon nutmeg
- 26 ounces spaghetti sauce
Directions:
Cook lasagna noodles according to package directions. Drain. In a medium bowl, mix eggs, ricotta, mozzarella, and Parmesan cheese, spinach, salt, pepper, and nutmeg. Place 1 cup spaghetti sauce in bottom of baking dish. Spread approximately 1/3 cup filling over each lasagna noodle, roll up. Place seam side down in baking dish. Pour remaining sauce over roll ups. Top with additional cheese, if desired. Bake at 375 degrees for 20-25 minutes until hot and bubbly.
Freezing Directions:
Prepare as directed above, but do not bake. Cover, label and freeze. To serve: Thaw. Uncover and bake at 375 degrees for 20-25 minutes until hot and bubbly.
Servings: 6
**conversion chart image provided by Erik Spiekermann
I would like to freeze each roll up individually for lunches. Would it work if I thaw them and then just heated it up in the microwave? Or does it need that extra back time?
Yes I think that would be just fine.
Do you think these could be made with fresh spinach? Maybe sautee it first?
Yes, I think you could use fresh spinach, and yes, it would need to be wilted first.
Is it ok to use frozen spinach, thawed and squeezed dry, and then re-freeze it? Does that either kill some of the flavor or allow bacteria to grow? Just curious as I’m planning to make this for my cook group and don’t want to have “bad” spinach. Thanks!
Amanda, it will be fine. You will be mixing it into the cheese mixture so it won’t affect the texture any. To be sure, you could always blanch it, making sure that it’s completely drained of all water before mixing.
Is it possible to bake this from frozen? I’m trying to thaw mine but it’s taking A LOT longer than I expected! Can I just cook it at a slightly lower temp for longer?