Spinach-Artichoke Lasagna Roll-ups
from the video
Meatless Recipes That Carnivores Will Love
by Alix Traeger
for 4 servings
12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish
Preheat oven to 350˚F (180˚C).
Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
Spoon some of the mixture onto the lasagna noodle and roll tightly.
Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
Top with the rest of the mozzarella and parmesan.
Bake for 35-40 minutes or until the cheese is brown and crispy.
Serve and top with parsley.
More like this
Enchilada Stuffed Shells
Loaded Hasselback Potatoes & Dip
Scalloped Potato Roll
Cheesy Meatball Bake
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.