I had some lasagna noodles in my pantry that I wanted to use, but I wasn’t sure how I wanted to do lasagna. Then, I remembered the Cheese Lasagna Rollups my mom used to get from Market Day, and decided I wanted to try to make some of my own. It worked out that cottage cheese was on sale, and I had spinach, basil, and oregano in my fridge that I needed to use. The filling I made just like my Spinach Manicotti recipe, and the sauce was the Tomato Sauce I made a couple of days ago. It turned out great!
Spinach Lasagna Rollups
What you need:
9 lasagna noodles
2 eggs
1 container (15 oz) ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 clove garlic, minced
1/2 lb fresh spinach, chopped
1 1/2 tsp dried basil (or 2 tsp fresh basil)
1 1/2 tsp dried oregano (or 2 tsp fresh oregano)
1 Tbsp fresh parsley, chopped
4 cups Tomato Sauce
How to make it:
Preheat oven to 350 degrees F.
Cook lasagna noodles according to directions on box. Drain water and cool on a piece of aluminum foil.
Meanwhile, beat eggs in a medium bowl. Stir in the ricotta (or cottage cheese), 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, spinach, basil, oregano, and parsley. Pour 1 cup of the Tomato Sauce into a 13 x 9 baking dish, or enough to make sure to cover the entire bottom of the dish. Spread filling on each lasagna noodle and roll the noodle. Place seam side down in the dish. Pour the remaining sauce over the rollups, then sprinkle on the remaining Parmesan and mozzarella. Cover tightly with foil.
Bake for 30 minutes. Remove foil, and bake for another 5-10 minutes, or until sides are bubbling and the cheese is melted.
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