I saw this recipe on the Two Peas and Their Pod Recipe blog here. I was so excited to try it. I’ve been in a rut in my cooking and was really looking forward to trying something new. This looked great and I thought my kids would go for it too. I took their recipe and, like always, did my own version.
12 Lasagna Noodles, cooked in salted water to aldente, dained, rinsed, and layed out on parchment paper to cool
1 15 oz tub of Ricotta Cheese (that is how big the Great Value container was, the TPTP blog recipe said 2 cups)
4 oz cream cheese (I added this to my recipe for the creamy texture and to make up for the less ricotta cheese in my container)
2 cloves garlic, minced (I used the squeeze kind that you store fridge that is already minced)
2 cups fresh spinach chopped fine (the original recipe call for a 10 oz frozen spinach, but why use frozen when you have fresh)
1 cup chopped canned artichoke hearts
1 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper
1/2 tsp dried Italian Seasoning (the blend of oregano, basil, etc)
Pinch of Nutmeg
1/2 cup shredded mozzarella cheese
Mix all these ingredients together and spread on the flattened noodles. I had more filling left over than I could fill in 12 noodles, so I guess can add more noodles to the recipe next time. Then sprinkle some more mozzarella over the filling and roll up. In the original recipe they put some marinara sauce on top of the shredded cheese before they rolled it up. I didn’t because I got ahead of myself. However, I would have run out of sauce had I done that. It called for 4 cups of marinara sauce and I only had one jar. I think that I’ll probably do it the same next time too though because I think that the cheese against noodles as I rolled it up helped keep it together and not be as slippery when you cut into them out of the oven.
Place some of the Jar of Marinara sauce on the bottom of a glass rectangle backing dish (I had to use one rectangle and one square because my rectangular dish was too small). Place the rolled up noodles over the sauce and pour the remaining sauce over the rolls. Sprinkle with Mozzarella or Italian Style shredded cheese and cover with foil. Cook for 35-40 min. at 350.
I’m excited to try this again. I’d like to try and add some ground beef or ground turkey next time… maybe to the sauce before I pour it over the rolls, or add some finely shredded chicken to the cheese mixture. So many fun things to do inside the Lasagna Rolls!! And the best thing is… my kids LOVED them and said they wanted to eat them AGAIN TOMORROW!!