I fell in love with the photo of these roll-ups when I found the recipe on Budget Bytes. What kids wouldn’t want to try them? I used to always be able to answer that question with, “Mine!” But my boys continue to surprise me with their more-frequent open mindedness about new dinners. I did make some plain roll-ups — I filled four of them before I added the spinach into the cheese mixture — and reserved the sauce for the side.
I sectioned off the sauced v. non-sauced sections of the pan with some foil:
I couldn’t find whole wheat lasagna noodles in my regular supermarket on this shopping trip, though I’m sure I’ve seen them there before. I tried Dreamfields brand noodles for the first time instead, and they worked well. I thought the noodles had an off odor, but they tasted like regular pasta. I’d rather search out the whole wheat noodles next time.
Both boys ate this meal! G. had the plain cheese filling with sauce on top; A. preferred the grown-up version. When I told A. there were leftovers he could have the next day, he insisted “But only the spinach ones, with sauce!” We will be making these again.
Spinach Lasagna Roll-Ups
Adapted from Budget Bytes
1 lb. lasagna noodles (look for whole wheat)
15 oz. part skim ricotta
1 c. shredded, part-skim mozzarella
1/4 c. grated Parmesan
10 oz. frozen spinach, thawed and thoroughly drained
1 tsp. garlic powder
salt & pepper
26 oz. jar marinara sauce
Preheat oven to 375° F.
Cook lasagna noodles according to the package directions, taking a minute or two off the lowest recommended time, and adding salt and a splash of olive oil to the water to keep the noodles from sticking. You want the noodles to be pliable, but still al dente since they’ll be baked before serving.
When the noodles are done, remove them one by one and lay them out on a tea towel, side by side. You can make stack them with a tea towel (or foil, or wax paper) in between so the noodles don’t stick to one another. Set aside.
In a medium bowl, combine cheese, spinach, and seasonings. With a spatula, spread a noodle from edge to edge with a thin layer of the cheese, and then roll it up from one short side to the other. Place the roll-up seam-side down in a large casserole dish that has been light coated with olive oil. Continue until all the roll-ups are complete.
Pour sauce over the roll-ups, and cover the pan with foil. Bake for 30 minutes, until the sauce bubbles. Serve hot.