Lasagna always has been – and always will be – a go-to comfort classic. It’s a family favorite on dinner tables everywhere (we know it is at our house) and that makes it a natural choice when you’re looking for a reliable meal that you know everyone will love. You can make it as a weeknight meal, you can make it when company comes over… It’s basically no-fail. But is it really fun?
Ehhh, maybe not so much.
But a little twist (or roll, in this case) adds some extra excitement to a well-loved meal. With these Cheesy Spinach Lasagna Rollatini, your guests still get all the lasagna flavor they know and love – it’s just in a fun new package!
While rollatini rolls off the tongue nicely, in essence, these are lasagna roll-ups. You’re taking a classic lasagna filling and rolling it up in a cooked noodle before stacking them next to each other and baking them in marinara. The ingredients aren’t different, but the method changes the textures of the dish. You end up with a little more chew than a classic layered lasagna and a lot more crispy edges (and that’s never a bad thing).
It’s not quite as saucy as a traditional lasagna, and that helps keep the rolls nice and tight. You want to take care that your spinach is drained very well of an excess liquid and that the noodles are dry before you get to rolling, or else you’ll have a pretty slippery situation on your hands.
The flavors are all there, but the experience is totally different. And we think the rolls look pretty stinkin’ cute all tucked in a straight line!
1 hour to prepare serves 4
- 1 package (16 oz) lasagna noodles
- 4 cups marinara sauce, homemade or storebought
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, grated and divided
- 1/2 cup Parmesan cheese, grated
- 2 large eggs
- 1-2 cloves garlic, minced
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 350°F and spoon 1 cup of the marinara sauce into a 9x12-inch baking dish. Spread sauce evenly across bottom. Set aside.
- Cook lasagna noodles according to package instructions, then drain and set aside.
- Meanwhile, in a medium bowl, mix together ricotta, parmesan, eggs, and 1 cup of the mozzarella. Stir in drained spinach, garlic, and season with salt and pepper.
- Lay cooked lasagna noodles out on a piece of parchment or wax paper. Pat noodles dry if needed; too much moisture will make the final dish watery.
- Take about 1/3 cup of the cheese/spinach mixture and spread it across each noodle. Roll noodles up and place standing up in baking dish, so spiral side is facing up. Spoon remaining marinara sauce over noodles and top with remaining mozzarella cheese.
- Cover dish with foil and bake until sauce is bubbly and cheese is melted, about 40 minutes. Let rest 5 minutes before serving. Enjoy!
Adapted from Skinny Taste.