Stuck inside during this cold weather, I decided to clean out my pantry. Noticing the boxes of lasagna leftover from Christmas (our main lasagna-eating time) I wanted to use them up but make something different. This sat in the back of my mind until I was making my shopping list. I suddenly felt the desire to roll up the lasagna noodles with cheese and spinach. Lasagna is something I grew up eating, watched my grandma make, and can do from memory. I decided to go sans recipe and see how it turned out.
Spinach Lasagna Rolls
8 lasagna noodles
8 oz. bag of baby spinach
8 oz. part-skim ricotta cheese
8 oz. part-skim mozzarella cheese, shredded
2 c. pasta sauce
Boil lasagna noodles al dente since they will be cooked further in the oven. Rinse under cold water, and let cool to room temperature. Get the kids involved, as rest of the steps are simple and require no tools. Cover the bottom of a 9×13 baking pan with a layer of pasta sauce. Working on a clean, flat surface, spread out each lasagna noodle. Divide the ricotta cheese among the eight noodles. Spread the ricotta cheese evenly on the entire noodle. Layer spinach leaves on top of ricotta cheese. Sprinkle shredded mozzarella on top of spinach. Holding firm to the end of the noodle, roll each one individually. Spoon additional sauce onto the tops and sides of each roll. Cover with foil, and bake for 30 min at 350, until sauce and cheesy are bubbly. Cool slightly, and serve. Add a tossed salad and your meal is complete!