I have been making Lasagna Roll-ups forever. I have taught this in classes for kids and adults for the past several years. I have sent countless friends and family to my website for this easy, delicious recipe. And I just realized it’s not actually on my website. Ooooops!
We made this great dish today in young chefs cooking club. This is an adorable group of 5, 6, and 7 old boys and girls. The kids did a great job mixing the filling and assembling the roll-ups. They did an even better job of cleaning their plates, literally eating every last morsel of pasta, bit of tomato sauce and fleck of spinach.
The parents were thrilled to see such exuberant eating. Several of them decided to go straight to the market and pick up the ingredients to make these roll-ups for dinner. I felt that that level of enthusiasm for a recipe deserved prompt attention. So here is the now infamous recipe for Lasagna Roll-ups…
1 32oz. container of Ricotta cheese
¼ cup grated Parmesan cheese
1 bag frozen chopped spinach, drained
1-2 teaspoons kosher salt
1 Jar tomato sauce
1 box lasagna, cooked according to the box instructions
1 8oz. bag of part-skim, low moisture shredded Mozzarella cheese
Pre-heat the oven to 350 degrees. In a medium sized bowl, mix together the Ricotta cheese, Parmesan cheese, spinach, and salt. Lightly coat the bottom of a casserole dish with tomato sauce. Take one long lasagna noodle and lay it flat on a cutting board. Take two tablespoons of the Ricotta mixture and spread it evenly across the entire noodle. Then roll up the noodle and place it seam down in the casserole dish. Continue doing this until the entire dish is full. Then pour some more sauce, making sure all the noodles are covered, and then top with the shredded cheese. Bake this in the oven for about 20 minutes or until the sauce is bubbling. If the cheese starts to burn cover it with some tin foil.
* You may have some extra Ricotta filling. No worries. Either use it as a filling for an omelet (I just bought the Tramontina 80114/535DS Professional Nonstick Restaurant Fry Pan, 10-Inch, Natural Aluminum and I love it. In fact I performed the restaurant flip with my omelet this weekend and earned the momentary respect of my 10 year old son. Need I say more?). Or mix it in with some Israeli cous cous and serve it with a piece of grilled chicken or fish.