Who doesn’t love lasagna. I find this easy roll up version to be great for entertaining due to the perfect individual sizes. It also becomes great for changing the inside flavors. For instance along with the spinach version I made a turkey sausage version. The possibilities are endless so I suggest you roll with it… Hahaha!

Spinach Lasagna Roll Ups
1 package frozen spinach thawed and drained
32 oz package ricotta cheese or Homemade Ricotta Cheese
1 onion diced
3 garlic cloves minced
1/2 cup chicken stock
1 cup Pecorino Romano cheese grated
1 package dry vegetable dip mix
1/4 cup fresh chopped parsley
1 large egg
salt & pepper
3 cups mozzarella cheese
1 box lasagna noodles cooked slightly under package directions
2 cups tomato sauce
2 Tbs olive oil

Sauté the onions in the olive oil on medium heat until they become soft and translucent. Add the garlic and cook an additional 1 to 2 minutes. Next add the spinach and chicken stock and simmer for 10 to 15 minutes; set aside to cool slightly. In a mixing bowl add ricotta cheese, vegetable dip mix, parsley, egg, 1 cup mozzarella cheese and Pecorino Romano cheese. Add the spinach mixture and salt and pepper to taste. Mix until all the ingredients are evenly incorporated.

Béchamel Sauce
3 Tbs butter
3 Tbs flour
3 cups whole milk
1/2 lb white American cheese
salt & pepper

Preheat oven to 375°F. In a pan melt the butter and add flour. Cook for 2 to 3 minutes then add the milk and cook on low until mixture thickens. Remove from the heat and add the American cheese and stir until the cheese melts into the white sauce.

In a 9 x 11 baking dish add the tomato sauce. Line the lasagna noodles on a clean counter surface and spoon the spinach mixture straight up the center of the lasagna noodles. Starting at the bottom end of the noodle, roll up until the noodle is like a pinwheel. Place in the baking dish seam side down. Continue this process until the baking dish is full. About 12 individual roll ups. Pour the Béchamel Sauce over all the roll ups then top with the remaining mozzarella cheese. Cover with foil and cook for 50 minutes. Remove the foil and cook an additional 10 to 15 minutes. Delicious!

Enjoy!

Heidi

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