I LOVE lasagna. Make me feel like Oprah Winfrey in those weight watchers commercials. But really, I absolutely LOVE lasagna. Tasty cheesy pasta goodness. Wow, I can sound pretty pathetic about it, haha. Well my guilty pleasure aside… sort of… the fact is that lasagna is something that many people love and spend hours putting together and cooking. If you haven’t figured it out yet, I’m the type of person who wants my cake and wants to eat it too. So I wanted something that would taste just as good but be much easier to make. My answer? Lasagna Rolls!
Lasagna rolls have many perks. Another one of those is that I don’t have a big family to feed and making an entire pan of lasagna just leaves us leftovers for days. Not necessarily a bad thing but it’s never as good as it is when it’s completely fresh.
So if you are making lasagna rolls you are going to start by cooking you lasagna noodles al dente. While they are boiling you mix together ricotta/cottage cheese, mozzarella, parmesan, egg, and parsley in a bowl. Take you lasagna noodles and lay them out on a cutting board or clean surface.
You can spread as much or as little as you want across the top of you lasagna noodle. Once you have your desired amount roll the noodle from bottom to top creating your lasagna roll.
pour your pasta sauce over the top of your lasagna rolls, making sure it gets in between and all around the rolls.
4 lasagna noodles
1 cup mozzarella cheese
1 cup ricotta/cottage cheese
1/4 cup parmeson
1 cup boiled spinach
salt and pepper
2 cups pasta sauce
Preheat oven to 350 F. Bring a pot to a boil and cook lasagna noodles al dente. In a bowl mix together mozzarella, ricotta/cottage cheese, egg, parmeson, boiled spinach and salt and pepper. Lay out lasagna noodles on a cutting board or clean surface. Spread ricotta mixture over the top of all lasagna noodles. Roll up each lasagna noodle and place in a pan. Pour pasta sauce over each roll and cover with tin foil. cook in oven for 20 min covered. Cook additional 10 minutes uncovered.