Lasagna rolls....just the way I like em!

So I made lasagna rolls a few months ago and BLECH I hated them! I used as much spinach as the recipe called for and I felt like I had to choke that green stuff down. Frozen spinach does not taste so great, especially in large portions. So this time I decided I was going to make the lasagna rolls my way, and not follow the recipe so closely. So I took the original recipe, adjusted the spinach to ricotta ratio, and topped them with meat sauce made with our new favorite tomato sauce: Classico spicy tomato and basil.




Lasagna Rolls with Meat Sauce

Meat Sauce:
1 lb lean ground beef
1 onion chopped
26 oz of your favorite tomato sauce, store bought or homemade

Lasagna Rolls:
10 lasagna noodles
15 oz. ricotta cheese
1/4 package of frozen chopped spinach, squeezed dry (they come in 10 oz packages)
1 cup grated parmesan cheese
1 large egg, beaten
3/4 t salt
1/2 ground black pepper
1 cup shredded mozzarella & provolone cheese (or just mozzarella)

Preheat oven to 450 degrees.

Cook ground beef and chopped onion over medium heat, drain fat. Add tomato sauce, reduce heat to low, cover and simmer for 15-20 minutes.

Cook lasagna noodles in a pot of boiling water, drain and set aside.

Mix ricotta, spinach, parmesan cheese, egg, salt, and pepper in a bowl until blended.

Spread 1/2 c tomato sauce on the bottom of 13x9 glass pan to prevent lasagna rolls from sticking to the bottom.

Spread 3-4 tablespoons of cheese mixture on each lasagna noodle, roll and place seam side down in 13x9 glass pan. Cover with meat sauce, sprinkle with cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes. Remove from oven and let cool for 10 minutes before eating.


lasagna rolls before covering with sauce and cheese