seefoodplay.com

  • Food
  • DIY
  • Travel
  • Life
  • About
  • Resources
  • Contact

Spinach lasagna rolls

July 1, 2015 By Veronica Leave a Comment

spinach lasagna rolls | seefoodplay.com

Hey ya’ll!  I’ve really been looking forward to making lasagna because it’s one of my all-time favorites, and it was also one of the first recipes I really learned to do well. Besides, it’s just one of those feel-good comfort foods that you can make anytime, so you never need to justify this dish — just do it!

Before I got married, my lasagna recipe was pretty much tomato sauce, a bit of cheese, spinach, mushrooms and lasagna noodles. I almost never used meat, and always jam packed it with as many veggies as possible. Alas, now that I need to work with Jonathan’s more meat-loving palette, I’ve integrated more meat into the mix, albeit in small amounts.

This recipe is a somewhat lighter version than your classic lasagna because it’s not smothered in cheese and cream, but doesn’t skimp on flavor as a result — it’s perfection. In France, lasagna is usually made with a béchamel sauce… soo good, but soo much butter! My version can also be made without the sausage and it’s pretty good, too, for a vegetarian option. I just double the spinach and add about a cup of chopped cooked mushrooms to the filling instead of the chopped sausage.

Give this one a try and let me know what you think! And if anyone knows where to find curly-edged lasagna noodles in the UK or France, then please leave the details in the comments below 😉


Also you guys, I’m super excited to tell you that I have teamed up with a few other bloggers to post about 4th of July & summer entertaining recipes and ideas!

  • Renee @ joyineveryseason.com has started off the series with her fabulous baked beans recipe (plus some gorgeous red, white & blue decorations), so please check that out on her website here: http://www.joyineveryseason.com/side-dishes/the-best-baked-beans4th-of-july-decor/
  • Phoebe @ theolivetreekitchen.com just followed-up with her delightfully refreshing and fruity summer ice and drinks, here: http://theolivetreekitchen.com/2015/07/02/summer-ices-and-bbq-drinks/
  • This Friday, we will also be sharing a vegan recipe from Sam @ itdoesnttastelikechicken.com so keep an eye out for that!

As for me, I’ll be back on Saturday with a few more 4th of July ideas to wrap up the series! See you then 🙂


 

spinach lasagna rolls | seefoodplay.comspinach lasagna rolls | seefoodplay.comspinach lasagna rolls | seefoodplay.com

Ingredients:

  • 3 cups of homemade marinara sauce
  • 1 cup of ricotta cheese
  • 1 cup of shredded mozzarella
  • ½ cup of parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 200 grams of ground sausage (any sausage is fine, though I use only turkey or beef).
  • 1 cup of fresh spinach
  • 2 cloves of minced garlic
  • 2 tablespoons of olive oil

Topping:

  • ½ cup of shredded mozzarella
  • 1 cup of tomato sauce
  • Basil for garnish (optional)

Instructions:

  1. Put a pot large enough for your lasagna noodles on high heat to boil.
  2. Prepare your baking dish with a layer (about an inch) of the tomato sauce. Set aside until you’re ready to assemble the rolls.
  3. Preheat your oven to 180 degrees Celsius.
  4. Combine the three cheeses in a bowl, then add in the egg and garlic powder. Stir until uniform.
  5. Heat a skillet on medium heat, then add in the olive oil and minced garlic. Sautée for 1 minute, then add in the fresh spinach. Continue to sautée for 4-5 minutes, stirring often, until the spinach has cooked down, then add the cooked spinach to the bowl with the cheese mixture.
  6. In same skillet used for the spinach, add in the ground sausage.
  7. By this time, your water should be boiling and it’s time to add in the noodles. Boil them until they are al dente – not mushy! For my noodles, this takes around 6-7 minutes.
  8. Once cooked, drain the pasta well into a colander removing all excess water & pour on a very small amount of olive oil to prevent sticking. Don’t add too much oil, otherwise your rolls won’t hold together when you bake them!
  9. While you allow the noodles to cool down a bit, lay down a piece of wax paper (or a clean &  oiled cookie sheet) to place your noodles on for assembly.
  10. Once cool enough to not burn your fingers, place the noodles on the wax paper.
  11. Thinly layer on the cheese & spinach mixture evenly, all the way to the edges of the noodles.
  12. Spoon on the ground sausage in the middle of the noodle – if you go too close to the edges, it will just fall out.
  13. Roll up each noodle and place it in the prepared baking dish.
  14. Once all of your rolls are in the dish, spoon more sauce on top of each roll, then sprinkle on the shredded mozzarella.
  15. Bake uncovered for 25 minutes, or until the cheese is browned.

Notes: The options for non-pork sausage are quite slim where I shop, so I usually get whatever they have available, which are usually in the form of sausage links. To mince them, I just throw them in my stand blender and pulse a few times to get a nice uniform ground sausage. I hope you enjoy, because these spinach lasagna rolls are the bomb!

 

Related

Filed Under: Food Tagged With: healthy, homemade, lasagna, spinach

Share a comment: Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Let’s be social!

  • YouTube
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • Email

About me!

Hi, I'm Veronica! Imported from Detroit, currently living and blogging from Paris & London about all things food, travel & DIY... Read More…

Categories

  • Cleaning
  • DIY
  • Food
  • Life
  • Travel
logo
Food Advertisements by

SFP photography newsletter popup

Foodista Food Blog of the Day Badge
Follow
Whole Yum

Privacy Policy

Copyright © 2023 · Veronica@seefoodplay.com