Hefty Spinach Lasagna Roll-Ups Recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16-ounce) pack lasagna noodles (22 noodles; regular, not no-boil)
• Vegetable or olive oil
• 1 large egg, lightly beaten
• 1 (15- to 16-ounce) container whole-milk ricotta cheese
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 1 pound whole-milk mozzarella cheese, shredded
• Kosher salt
• Freshly ground black pepper
• 2 (17-ounce) bags frozen spinach, thawed and excess liquid squeezed out
• 2 (22-ounce) jars marinara sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish. Bring a large pot of water to a boil with a generous pinch of kosher salt.

2. Cook the lasagna noodles in the boiling water for about 10 minutes, stirring now and then, until just pliable but still firm. Drain, rinse under cool water, and lay them flat on a lightly oiled sheet pan.

3. In a bowl, stir together the egg, ricotta, Parmesan, and about two-thirds of the mozzarella. Season well with kosher salt and black pepper, then fold in the squeezed-dry spinach.

4. Spread about half of one jar of marinara in the bottom of the baking dish.

5. Spread a thin layer of the spinach-cheese filling over each noodle, leaving the far edge bare. Roll each noodle up tightly from the filled end and set seam side down in the dish.

6. Spoon the remaining marinara over and between the roll-ups, using the second jar for the top layer. Sprinkle the remaining mozzarella on top and cover the dish tightly with foil.

7. Bake covered for about 30 minutes, then uncover and bake about 15 minutes more, until the sauce is bubbling and the center of the filling reaches 160°F (71°C) and the cheese is melted and golden in spots.

8. Let the roll-ups rest for about 5 minutes before serving so the filling sets slightly.