Spinach Lasagna Roll Ups (Print Version)
# Ingredients:
→ Pasta
01 -
9 lasagna noodles
→ Cheese
02 -
450g ricotta cheese
03 -
450g cottage cheese
04 -
225g Monterey jack cheese, shredded
05 -
140g Parmesan cheese, shredded
→ Vegetables & Aromatics
06 -
4 cloves garlic, minced
07 -
3 cups chopped fresh baby spinach
→ Sauce & Seasonings
08 -
680g (3 cups) spaghetti sauce
09 -
Kosher salt
10 -
Fresh cracked pepper
11 -
Fresh chopped parsley for garnish
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
Cook lasagna noodles according to package directions until al dente. Salt pasta water liberally.
03 -
Drain noodles and arrange on parchment paper or foil in a single layer to cool and prevent sticking.
04 -
In a large bowl, combine ricotta, cottage cheese, 3/4 of the Monterey jack, half the Parmesan, spinach, and garlic. Season with a couple large pinches of salt and pepper.
05 -
Pour half of the spaghetti sauce into the bottom of a baking dish.
06 -
Divide the cheese-spinach mixture evenly among the noodles, spreading in an even layer across each noodle.
07 -
Gently roll each noodle and place seam-side down in the sauce in the baking dish.
08 -
Drizzle remaining sauce over the roll-ups.
09 -
Sprinkle with remaining Monterey Jack and Parmesan cheeses.
10 -
Cover tightly with foil and bake for 30 minutes.
11 -
Remove foil and broil for 1-2 minutes until the cheese on top turns dark golden brown.
12 -
Garnish with fresh parsley before serving.
# Notes:
01 -
These roll-ups can be assembled ahead of time and refrigerated until ready to bake.