Lasagna Rolls For Dinner | jovina cooks


1 (15-ounce) container of entire milk ricotta cheese
1 (10-ounce) bundle of frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella (about 4 ounces)
1 cup plus 2 tablespoons grated Parmesan
1 giant egg, crushed to mix
3/4 teaspoon salt, plus extra for salting water
1/2 teaspoon freshly floor black pepper
1 to 2 tablespoons olive oil
12 raw recent lasagna noodles
3-4 cups marinara sauce


Preheat the oven to 425 levels F. Oil a 13-by-9-by-2-inch glass baking dish. Unfold with 1 cup marinara sauce.

Mix the ricotta, spinach, 1 cup Parmesan, mozzarella, egg, salt, and pepper in a medium bowl to mix.

Prepare the raw noodles in a single layer on a kitchen towel to forestall them from sticking.

Divide the filling evenly among the many 12 noodles. Unfold the filling down the center of the strips.


Beginning at 1 finish, roll every noodle like a jelly roll. Lay the lasagna rolls seam-side down, over the sauce within the baking dish. Spoon 2 cups of marinara sauce over the lasagna rolls.

Cowl tightly with foil. Bake for 20 minutes. Uncover and sprinkle with remaining Parmesan cheese. Bake for quarter-hour longer. Let stand for 10 minutes earlier than serving.


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