Spinach Pasta Rolls
This recipe goes back years, and i make it quite often still, it is wonderful to serve for a dinner party. I make this dish using recipe#136292, make the sauce a day ahead to save time, also saute the spinach and garlic well in advance to save time. although i am a garlic-lover i have to say that this is one of those very few recipes that i suggest not to use more than 2 teaspoons minced garlic otherwise it will overpower all the other ingredients. Also if you want, omit the mozzeralla cheese in the filling, and just sprinkle it on top, but i like it better with it added. You can double the complete recipe to make 16 lasagna rolls, and bake it in a 13 x 9-inch baking dish, i strongly suggest you double the recipe, these are so good!!
Steps
Grease an 8 x 8-inch baking dish.
Boil lasagna noodles in a large pot of boiling water.
Drain and toss liberally with oil , then place noodles flat on a large oiled sheet.
Heat oil in a medium skillet over medium-high heat.
Add in the drained spinach and garlic.
Cook until tender (about 4-5 minutes.
Cool.
In a bowl combine cooled spinach / garlic mixture , ricotta cheese , parmesan , egg , mozzarella cheese , parsley , salt and pepper.
Mix well to combine.
Spread about 1 cup pasta sauce in the bottom of the dish.
Spread about 1 / 3-cup ricotta filling over the complete noodle.
Carefully roll up starting at the short end.
Arrange seam-side down in the prepared baking dish.
Repeat with all remaining noodles.
Top with more sauce.
At this point you can cover and refrigerate up to 24 hours in advance , just bring down to almost room temperature before baking.
Sprinkle with grated parmesan cheese.
Bake in for 25 minutes , remove from oven and sprinkle with mozzarella chees.
Ingredients
frozen spinach, garlic, ricotta cheese, parmesan cheese, egg, mozzarella cheese, dried parsley flakes, salt and pepper, pasta sauce, lasagna noodles