Lasagna Rolls

14 ingredients
6 steps

Ingredients

  • 12 dried lasagna noodles
  • 1 (10 ounce) package frozen leaf spinach
  • 16 ounces ricotta cheese
  • 6 tablespoons freshly grated parmesan cheese
  • 1/4 cup sun-dried tomato packed in oil, minced and drained
  • 2 tablespoons minced black olives
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon dried red pepper flakes, double if you like spice
  • salt
  • 3 cups spaghetti sauce or 3 cups marinara sauce
  • 1 tablespoon dried breadcrumbs
  • olive oil
  • basil sprig

Directions

  1. 1
    In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.
  2. 2
    Cook the spinach according to package directions, squeeze dry, and chop.
  3. 3
    In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste.
  4. 4
    Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.
  5. 5
    Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.
  6. 6
    Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.

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