Tuesday, February 22, 2011

Lazy Lasagna Florentine

Yesterday I was hungry for lasagna, but I didn't want to go through all the hassle of layering and baking for a year. I whipped up these lasagna rolls in no time, and had plenty of leftovers that I could freeze for later.  

Lazy Lasagna Florentine
Makes 12 generously filled rolls

1/2 box of Lasagna
16 oz Ricotta
3 eggs
1 tsp pepper
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp parsley flakes
1 box frozen spinach, thawed and drained well
Large bag of Mozzarella
1/2 cup grated Parmesan cheese
2 jars of pasta sauce

Heat sauce and add additional spices if desired

In a large bowl combine ricotta, eggs, spices, spinach, 1/2 mozzarella and Parmesan cheese. Stir until well blended.

Cook pasta according to package directions, and place noodles in a colander to drain. 

Spread a bit of sauce on the bottom of a casserole dish. This prevents the rolls from sticking.

To assemble the rolls,
Lay a lasagna noodle flat, start at one end of the noodle and fill the first 2 inches of the pasta with filling.

Fold the filled section over and roll the remaining noodle around the filling creating a large tube with filling on the inside. Place in casserole dish end side down.

Repeat with remaining ingredients.

After all of your rolls have been made, cover the rolls with the remaining cheese and sauce.

Cover with foil and bake at 350 for 20 minutes, remove the foil and bake 10 minutes more or until hot and bubbly.

Happy Cooking!


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1 comment:

sugarcookie067 said...

Hey what happened to the pizza?