Vegetarian Spinach Lasagna Roll Ups
These vegetarian spinach lasagna roll ups are jam packed with flavor with sautéed shallots and toasted garlic. Easy to prep ahead!
Servings: 6
Ingredients
- 12 Lasagna Noodles
- 1 TBSP Olive Oil
- 1 Shallot - thinly sliced
- 3 Cloves Garlic - minced
- ¼ tsp Salt
- 10 oz. Frozen Chopped Spinach - defrosted and pat dry.
- 15 oz. Ricotta Cheese
- ¼ tsp Nutmeg
- 1 TSBP Italian Seasoning
- 1 Egg
- 1 cup Mozzarella Cheese + some to sprinkle on top
- 1 Jar Pasta/Marinara Sauce (23-25oz)
Instructions
- In a large pot add water, add salt and bring to a boil. Cook your lasagna noodles for about 8-9 minutes, drain. Spray cold water over them to prevent them from sticking together.
- Thinly slice your shallot and mince you garlic, you can do this while you wait for the pot of water to heat up. In a small pan add olive oil, your shallot, garlic and salt. Cook over medium low heat until the shallot is soft and the garlic is slightly toasted, about 3-5 minutes. Set aside and let it cool.
- Preheat your oven to 350F.
- Pat dry your defrosted frozen spinach. Try to soak up as much water as possible.
- In a large bowl, add your spinach, ricotta, nutmeg, Italian seasoning, egg, prepared garlic and shallot and mozzarella cheese in a bowl.
- In your casserole dish, pour half of your jar of pasta sauce on the bottom, and using a spoon, spread it out as much as possible for an even layer. Prepare the noodles. Lay your lasagna noodles flat, scoop on about a spoon-full size of your spinach and ricotta mixture, spread evenly to cover the surface of the noodle with a thin layer, starting one side, roll it up.
- Place in the casserole dish and do this again until all of your noodles are done.
- Pour the remainder of your pasta sauce over the top and sprinkle on mozzarella cheese.
- Cover your casserole dish with foil and bake at 350F for 25 minutes. Remove the cover and bake for another 15 minutes.
