Lasagne is a great comfort food. What's not to like with all that cheesy goodness?! I once saw a recipe for rolled up lasagne years ago and instantly got a creative thought in my head. Why not do spinach lasagne rolls with an Alfredo sauce instead of a red sauce? Thus my spinach lasagne rolls were born. I love the cuteness of the individual lasagne rolls. These not only taste great but are healthy as well.
The Ingredients:
For the white sauce:
1/4 c butter
1/4 c flour
2 c milk
garlic powder to taste
dash of nutmeg
For the lasagne roll-ups:
1 box (16-oz.) lasagne noodles
1 box (10-oz.) frozen spinach (thawed and drained)
2 cartons (15-oz. each) Ricotta cheese
2 c shredded mozzarella cheese
2/3 c Parmesan cheese
2 eggs
1 tsp garlic powder
1 tsp onion powder
3 tsp Italian seasoning
salt/pepper to taste
dash nutmeg
(This will make about 2 dozen lasagne rolls. Cut it in half if needed)
The Directions:
Prepare pot to boil water for the lasagne noodles. Add oil so as to prevent the noodles from sticking. Cook the noodles just to the point where they are bendable. Do not cook too long or they will fall apart when you try to get them out of the pan. When the noodles are done cooking, arrange in a row on parchment paper.
While water is boiling and noodles are cooking, make the white sauce. Melt butter in non stick skillet and then sprinkle on flour.
Whisk to make a smooth paste. Add 1 cup of milk and whisk until smooth. Gradually add more milk until you have reached the desired thickness. Add garlic and nutmeg and stir. Keep warm until needed stirring occasionally.
For more in depth tutorial of how to make a white sauce go here.
Spray the bottom of a 9x13 pan with butter spray and spread a thin layer of the white sauce on the bottom.
Mix together the ricotta, 1 1/2 c of mozzarella, and Parmesan cheese. Mix in eggs and seasonings. This is what you could use if you were to make cheese filled jumbo shells or cheese cannelloni or the cheese mixture for regular lasagne. OK. Moving on...
Mix the drained spinach with the cheese mixture.
Spoon spinach and cheese mixture onto cooked lasagne noodles. Spread it down the middle of the noodle, but not too thick. Go about 3/4 the way down the noodle.
Roll up the noodles starting from the top trying to keep as much mixture inside the roll. Place rolled up lasagne noodle, seam side down, in the pan on top of the sauce.
Cover with Alfredo sauce and sprinkle remaining cheese on top.
Cover with foil and bake in 350 degree oven for 1/2 hour. Remove foil and bake another 15 minutes or until cheese on top is completely melted.
Click here for printable recipe.
The Ingredients:
For the white sauce:
1/4 c butter
1/4 c flour
2 c milk
garlic powder to taste
dash of nutmeg
For the lasagne roll-ups:
1 box (16-oz.) lasagne noodles
1 box (10-oz.) frozen spinach (thawed and drained)
2 cartons (15-oz. each) Ricotta cheese
2 c shredded mozzarella cheese
2/3 c Parmesan cheese
2 eggs
1 tsp garlic powder
1 tsp onion powder
3 tsp Italian seasoning
salt/pepper to taste
dash nutmeg
(This will make about 2 dozen lasagne rolls. Cut it in half if needed)
The Directions:
Prepare pot to boil water for the lasagne noodles. Add oil so as to prevent the noodles from sticking. Cook the noodles just to the point where they are bendable. Do not cook too long or they will fall apart when you try to get them out of the pan. When the noodles are done cooking, arrange in a row on parchment paper.
While water is boiling and noodles are cooking, make the white sauce. Melt butter in non stick skillet and then sprinkle on flour.
Whisk to make a smooth paste. Add 1 cup of milk and whisk until smooth. Gradually add more milk until you have reached the desired thickness. Add garlic and nutmeg and stir. Keep warm until needed stirring occasionally.
For more in depth tutorial of how to make a white sauce go here.Spray the bottom of a 9x13 pan with butter spray and spread a thin layer of the white sauce on the bottom.
Mix together the ricotta, 1 1/2 c of mozzarella, and Parmesan cheese. Mix in eggs and seasonings. This is what you could use if you were to make cheese filled jumbo shells or cheese cannelloni or the cheese mixture for regular lasagne. OK. Moving on...
Mix the drained spinach with the cheese mixture.
Spoon spinach and cheese mixture onto cooked lasagne noodles. Spread it down the middle of the noodle, but not too thick. Go about 3/4 the way down the noodle.
Roll up the noodles starting from the top trying to keep as much mixture inside the roll. Place rolled up lasagne noodle, seam side down, in the pan on top of the sauce.
Cover with Alfredo sauce and sprinkle remaining cheese on top.
Cover with foil and bake in 350 degree oven for 1/2 hour. Remove foil and bake another 15 minutes or until cheese on top is completely melted.
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