These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.
Alternatively, you might want to omit the ground beef or use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with sliced homemade garlic bread and a fresh tossed salad.
See the tips and variations below the recipe for some shortcuts and freezing tips.
Ingredients
- 1 (10-ounce) package frozen chopped spinach (or about 6 cups of fresh chopped spinach)
- 1 (28-ounce) can crushed tomatoes
- 1 pound ground chuck (or lean ground beef)
- 8 ounces fresh mushrooms (sliced)
- 1 cup chopped onion
- 2 cloves garlic (minced)
- 2 (6-ounce) cans tomato paste (2 cans=12 ounces)
- 1 1/2 cups water
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 2 drops hot sauce (or a dash of crushed red pepper flakes, optional)
- 1 (15-ounce) carton ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 2 eggs (slightly beaten)
- 6 tablespoons grated Parmesan cheese (divided)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 ground nutmeg
- 12 lasagne noodles, cooked and drained
Steps to Make It
-
Gather the ingredients.
-
Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted.
-
Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible. Set aside.
-
Puree the tomatoes in a food processor or blender until smooth.
-
Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat.
-
Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce or crushed pepper flakes, if using. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes. -
Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.
-
Preheat oven to 350 F. Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.
-
Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle.
-
Roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.
-
Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.
-
Bake the preheated oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.
-
Let stand 10 minutes before serving.
Tips
- Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.
- Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165 F (73.9 C).
Recipe Variation
- Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.
Nutrition Facts (per serving) | |
---|---|
486 | Calories |
22g | Fat |
33g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 486 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 11g | 53% |
Cholesterol 174mg | 58% |
Sodium 539mg | 23% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 7g | 25% |
Protein 43g | |
Calcium 446mg | 34% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: