Three Cheese Lasagna Roll-Ups

I LOVE Italian food, most especially pasta. If I could I'd probably eat pasta every night of the week. Lasagna Roll-Ups are most definitely a favorite! It's like a cross between a meatless lasagna and spinach and cheese manicotti. Though I'm sure meat could easily be incorporated into this, I prefer the spinach and cheese just as it is.

This recipe all came about from a picture I saw online somewhere that didn't have a recipe attached to it. I winged it and it came out great! Though surprisingly easy to make, does take up some serious counter space. If you have a small kitchen then just be prepared to clear off your dining room table or other available flat surface for the roll up process. 

From prep to table took maybe an hour and a half. The longest past is really waiting for the water to boil and then carefully spreading out each cooked noodle. This recipe as is makes 12 roll-ups and fed my family of 2 adults and 2 nearly 4 year olds with 6 roll-ups left over for dinner the next night!

Ingredients

FOR THE roll-ups:

• Favorite Jar Spaghetti Sauce, 26oz+
• 1 pack of Lasagna Noodles
• 1 pack of Frozen Spinach, thawed (between 8-10 oz)
• 20 oz Ricotta Cheese
• 1 Egg
• 3 cups Mozzarella Cheese (divided)
• 2 Tbsp Freshly Chopped Parsley, or 1 tsp dried
• 1 1/2 cups of Parmesan Cheese
• Salt and Pepper to taste
• ***handful of fresh basil, optional ***
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utensilS you will need:

• Parchment Paper
• Large Pot to Cook Noodles
• Mixing Bowl
• Large Spoon For Mixing and Spreading Cheese
• 9x13 Baking Dish
• Tongs
• Colander

Directions

FOR THE ROLL-UPS:

1. Preheat oven to 375.
2. Using large pot cook pasta as per the box directions. You only need 12 noodles for this recipe but inevitably several will break or tear either in the box or when you try to lay them out. I cook an entire box at a time to ensure 12 good noodles.                                        
3. While waiting for the water to boil go ahead and pop your spinach in the microwave to defrost.
4. Using a colander, drain spinach but don't worry about it being completely dry. A little moisture will help keep the noodles from drying out. 
5. Mix the Ricotta Cheese (I tend to use skim Ricotta but that's personal preference and not an absolute must), parsley, egg, mozzarella, Parmesan, and spinach in mixing bowl. Salt and Pepper to taste. I used my mixer on the lowest setting but mixing by hand is just as effective.  
6.  Once noodles are cooked and water is drained, lay parchment paper out. You will likely need something to place on both ends to ensure the paper lays flat. 
7. I use a pair of tongs to help pull out each noodle while still hot and malleable. 
8. Using large spoon, scoop a dollop of cheese mix on each noodle. You can always go back and add any extra mixture to each noodle as needed until you use it all. 
9. Using the same spoon, spread the cheese mixture evenly over each noodle. Don't worry about being too specific. They are getting rolled up and smothered in sauce and you wont be able to tell if one end has a larger chunk than the other. Promise.                                       
10. Once covered in cheese, start at one end and start rolling your noodles. I rolled mine a little too fat so could only fit 10 in the 9x13. Fortunately I had a small baking dish that I used for the last 2. 
11. Poor about a cup of sauce on the bottom of your baking dish and start fitting your roll-ups in the dish.                                                                                
12. Smother with remaining sauce and sprinkle remaining mozzarella cheese on top.
13. Place in oven and bake uncovered for 25 minutes. 
14. **Completely optional**  I like my cheese to be a little brown so I leave in under the broiler for about 2-5 minutes extra.