Spinach Lasagna Rolls are one of my husband’s favorite vegetarian dishes, I can’t believe I haven’t shared it with you sooner.
This recipe is easy, quick, and creamy delicious. The most time-consuming and difficult part is cooking the lasagna noodles. Not much of a challenge, folks.
7-10 whole wheat lasagna noodles*
4 ounces cream cheese, softened
1 cup cottage cheese
10 ounces fresh spinach (a couple handfuls)
1 1/4 cup raw mozzarella cheese
*Some of the noodles will split beyond use, that’s why it is recommended to cook more than you may need.
Cook noodles, only allowing to gently boil. Meanwhile, heat oven to 375. Mix cream cheese with cottage cheese, spinach, 1 cup mozzarella until well blended.
Cover a baking dish with sauce. Once noodles are done cooking, remove from water and lay on towel, pat dry. Evenly spread mixture over a noodle, and roll up tightly. Place seam side down in sauced pan. Repeat until all noodles are used. Cover with remaining sauce and mozzarella. Bake for 30 minutes.
To freeze: prepare as stated above, covering tightly to keep from getting freezer burn. Place in oven and heat to 375, cook for 1 hour.
What do you pair with your pasta dishes? We usually have a salad or some kind of green, asparagus is a favorite.