This is my new favorite way to prepare lasagna! I love it! It isn’t any more difficult and is so much easier and prettier to serve than a slab of falling apart lasagna. It went together fast and didn’t take nearly as long to bake, either.
I made 10 rolls for our supper with salad and bread and it was enough to serve the 5 of us. But this recipe can be easily changed to make as little or as much as you need. You could also add cooked meat like pepperoni, Italian sausage or hamburger.
This recipe is for 10 lasagna roll-ups:
1 can spaghetti sauce
10 lasagna noodles: boiled, drained, rinsed, and laid out to dry on a towel
1 container ricotta cheese
2-3 cups shredded mozzarella
1/2 cup shredded parmesan
1 egg, beaten
2-4 cloves of minced garlic
chopped spinach, fresh or frozen (if using frozen, thaw it and pat it dry before using)
Spray a glass 9x13 baking pan with non-stick spray. Cover the bottom with spaghetti sauce.
Mix the ricotta, half the shredded cheeses, egg and garlic in a small bowl. Stir in spinach.
Spread a bit of the ricotta mixture on each noodle.
Loosely roll them and place them seam side down in the baking dish.