Spinach & Ricotta Lasagna Rolls

Years ago, my sister would make her Lasagna Rolls for the holidays. Although it’s not the traditional turkey or ham, this entree became a family tradition for us. She would use spinach, ricotta and sausage as her main ingredients. This time, I took the sausage out and made it a vegetarian version.

This one is super easy and like many other recipes on this site, very versatile and customizable. And a great way to use leftovers. You can pretty much roll anything up into these noodles to make it your very own.

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Spinach Lasagna Roll-Ups

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Ingredients

5-6 lasagna noodles (cooked)
2 cups chopped fresh spinach
1 1/2 cup low fat ricotta cheese
1/4 Medium yellow onion (chopped small)
1 Large egg
1/4 cup grated parmesan cheese
1 Large clove garlic (crushed)
2 tablespoons italian seasoning
salt and pepper to taste
4 white mushrooms (chopped)
1-3 cup favorite pasta sauce

Directions

Step 1
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions, rinse and set aside.
Step 2
In a large bowl, combine the remaining ingredients except the mushrooms and pasta sauce. Place an equal amount of the mix onto the lasagna noodles. Be careful to keep the mix on the flat part and not the "ruffles."
Step 3
Mix the pasta sauce and mushrooms. Put a small amount of the sauce on the bottom of your baking dish. Very gently roll the lasagna noodles, being careful not to press too hard or the mix will come out the edges. Place in a baking dish seam side down. Repeat until all noodles are rolled.
Step 4
Bake for 30 minutes in the oven, uncovered. Serve.