2 ½ cups marinara sauce
9 sheets of lasagna pasta, cooked according to package directions and drained
10 ounce package frozen spinach, thawed and squeezed of excess liquid
15 ounces whole milk ricotta cheese
1 large egg
3 ounces Cabot Seriously Sharp Cheddar, shredded (¾ cup)
2 ounces Cabot Alpine Cheddar, shredded (½ cup)
¼ cup onions, diced
2 fresh garlic cloves, minced
1 teaspoon olive oil
salt and pepper to taste
fresh Italian parsley, finely chopped (optional)
Prep: 30 mins | Cook: 45 mins | Total: 1 hr 15 mins
PREHEAT oven to 350F. Lightly grease a 12 inch cast iron skillet or a large oven safe baking dish. Set aside.
HEAT olive oil in a small frying pan on medium heat.
ADD onions and garlic to pan and cook stirring frequently until mixture becomes fragrant and onions start to look transparent, about 4-5 minutes. Allow to cool slightly before using, about 5-10 minutes.
MIX cheddar cheeses together in a small mixing bowl. In a separate medium mixing bowl, add the ricotta cheese, ½ cup of cheddar cheese blend, spinach, egg, onion-garlic mixture, salt and pepper to taste. Mix ingredients to combine and refrigerate until ready to use.
SPOON 1 ½ cups of marinara sauce into greased skillet/large baking dish and spread into an even layer.
LAY OUT one of the lasagna pasta sheets on a clean work surface and spoon ¼ cup of the ricotta mixture onto pasta. Spread ricotta mixture into an even layer.
ROLL up lasagna pasta starting at the top and place the seam side down into prepared skillet/large baking dish. Repeat this process with remaining pasta sheets.
SPOON remaining marinara sauce over lasagna roll ups and sprinkle the remaining cheddar cheese blend over the top.
COVER skillet/large baking pan with aluminum foil and bake for 30 minutes.
REMOVE aluminum foil and bake lasagna roll ups for an additional 15 minutes.
COOL cheesy spinach lasagna roll ups for 20-30 minutes before topping with fresh chopped parsley and serving.
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