Lasagna Roll Ups

Every couple of months I really love making a hearty pan of lasagna.  The only bad thing is that one recipe for lasagna makes too large of a pan for only 2 people.  After the second day of leftovers, I’m pretty much lasagna’d out.

As an alternative, I occasionally like to make lasagna rolls instead.  This gives you the option of making as much or as little as you’d like.

The lasagna recipe below makes around 18 lasagna rolls.  I cook six at a time and freeze the rest for a later date.  This family recipe was given to me years ago by my mom and I’ve been making it ever since.

Whether you make this recipe as the lasagna rolls or as a whole pan, it is delicious.  My husband’s eyes light up when he see that I’m making lasagna.  He devoured 3 of these bad boys in one sitting Saturday night while one for me was more than enough.  There are 2 lasagna rolls left over in the fridge and I know what I’m having for lunch today!

Lasagna Roll Ups

1 Box of Lasagna Noodles

1 Large (32oz) Ricotta Cheese

1 Cup Grated Parmesan Cheese

3 Cups Shredded Mozzarella Cheese

3 Eggs

1 Cup Frozen Spinach (thawed and squeezed dry)

Sauce of Your Choice

1. Boil the entire box of lasagna noodles until cooked thoroughly.  Drain noodles and separate them apart until they are cool enough to handle.  (If you don’t separate and smooth them out, they tend to stick together as they cool.)

2. Preheat oven to 375°.  Combine the ricotta, parmesan, mozzarella, spinach and eggs together in a large bowl.

3. Lay 1 noodle out at a time and spread 2 heaping tablespoons of filling onto it.

4. Start at one end and roll the noodle loosely.  Don’t push too hard or your filling will squeeze out.

5. Spoon a generous layer of your desired sauce into the bottom of your baking dish.  Lay each lasagna roll on top of the sauce with the seam side down.  Pour more sauce over each lasagna roll and top with shredded mozzarella cheese if desired.

6. Bake at 375° for 35 – 40 minutes.  Remove from oven and let set for 5- 10 minutes.

7. Dig In!!

If you choose only to cook a few of these lasagna rolls at a time, place remaining rolls in an air tight container and place into the freezer.  When you are ready to cook more, remove desired amount and follow step 5 through 7 above.  You don’t need to thaw the lasagna rolls before baking them.

Tagged as: cheese, pasta