I lived in the dorm for most of my college career. I had no kitchen. I was not allowed to have hot plates or any electric appliance except a microwave and mini fridge.
My friend and I used to beg people to let us use their kitchens, bribing them with promises of a delicious dinner. Everyone usually agreed to this. Who could turn that down??
One time, my friend made lasagna rolls. I had never heard of this, but it sounded like an amazing idea! Hers were just plain cheese, and they were delicious.
Fast forward a few years. Ok, maybe 8 years. I feel old. I have been making these at least once a month for a while. I’ve made a few small changes, mainly adding spinach, but they are still so, so good!
Spinach Lasagna Rolls
9 Lasagna Noodles
15 oz Ricotta Cheese
½ Cup Parmesan Cheese
½ Cup Mozzarella Cheese
10 oz Package Frozen Chopped Spinach
24 oz Can or Jar of Spaghetti Sauce
1 Tbsp Italian Seasoning
Salt and Pepper, To Taste
Preheat oven to 350F.
Boil water and cook noodles according to al dente package directions. Drain well.
Meanwhile, thaw and drain spinach.
Mix the ricotta, egg, parmesan, mozzarella, spinach, Italian seasoning, salt, and pepper together.
Pour about ¼ of the sauce in the bottom of a pan.
Spread the cheese mixture on the noodles, using between ¼ and 1/3 cup per noodle (a heaping ¼ cup or a barely full 1/3 cup). Roll them up and place in pan, seam side down.
Pour remaining sauce over rollups, and bake for 30-35 minutes. Enjoy.
I used fat free ricotta, reduced fat parmesan, and part skim mozzarella. They still tasted amazing, but they only had 217 calories each!