December 27, 2016
These Spinach Lasagna Rolls are a fun, easy way to bring family into the kitchen. This recipe sings with Italian flavors of ricotta, Parmesan, and tomatoes.
8 ounces Mueller’s® Lasagna
2 tablespoons olive oil, plus more for noodles
1 medium onion, finely chopped
3 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1/4 cup Parmesan cheese, plus extra for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
4 ounces prosciutto, cut into strips
16 ounces Italian tomato sauce
3 tablespoons chopped fresh parsley
1Preheat oven to 350°F; spray a large baking dish with non-stick cooking spray.
2Cook noodles according to package directions; drain well and toss with a small amount of olive oil to avoid sticking.
3In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic, cooking until soft. Add the drained spinach until it is heated all the way through.
4Transfer mixture to a large bowl and allow it to cool slightly. Stir in ricotta, Parmesan, salt, pepper, and egg until well combined.
5Lay the noodles flat on a cutting board or cookie sheet and spread 3 tablespoons of the spinach mixture on each noodle. Arrange the ham on top of the spinach mixture and tightly roll up each noodle.
6Place the rolls into the baking dish, seam-side down. Ladle the sauce around the lasagna rolls and over the top. Cover with foil and bake for 15 minutes.
7Remove foil and bake for 5 more minutes. Sprinkle the rolls with grated Parmesan and chopped parsley before serving.
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