Spinach lasagna rolls have become a favorite go-to meal when we’re tired of the usual proteins, or needing a meal to make ahead. They can be completely oven ready. Imagine pulling this pan out of the oven an hour or so after finishing a busy day!
Always start with completely thawed and squeezed spinach. Break the spinach apart so it is easier to work with. Once the lasagna noodles are cooked and drained, lay them out flat on parchment paper. Combine the cheeses and herbs. Place the cheese mixture on the noodles and spread to the edges. Sprinkle with the spinach.
Ladle a thin layer of marinara sauce into a baking pan. Roll each noodle and place seam side down in the baking pan. Add the remaining sauce to the pan being sure to cover each roll. Cover the pan with parchment and foil. At this point you can place the pan in a 350° oven, chill overnight for the next day, or freeze. Thaw the frozen pan in the refrigerator for two days before baking.
The rolls are finished when the sauce is bubbling in the pan and the center roll registers 165°. We uncover and top with additional cheese for the last 10 minutes.
Keep extra warm sauce on hand to ladle around the sides of the roll when plating, and sprinkle with fresh julienned basil.
Fresh basil is the key to making homemade sauce. We look for the small herb plants that are available year round in the produce section. They are more cost effective than packaged fresh herbs and will not turn brown in a few days. These plants will last on a sunny window sill for weeks, even months, if you remember to keep them watered. The photos below show before and after being clipped. Several weeks after clipping, new leaves appear. This basil gift keeps on giving!
To julienne basil, roll the leaves tight and then slice into thin strips.
This marinara sauce is a few simple ingredients that when combined create great flavor. The brown sugar cuts the acidity. You can start with less sugar and add as you go. We always taste and add as we go. Once removed from the heat, blend the sauce with an immersion blender to make it smooth. Be sure to allow the flavors to rest and develop overnight.
Spinach Lasagna Rolls
16 ounces Ricotta cheese (part skim)
1/2 cup Parmesan cheese, shredded
1 1/2 cups Italian cheese blend, shredded
1 tsp Minced, dried garlic
1/2 tsp Italian blend herbs, dried
10 ounces Frozen chopped spinach, thawed overnight
10 Lasagna noodles
3 - 4 cups Marinara sauce
Thaw and squeeze water from spinach.
Pull spinach apart and spread it on a plate.
Cook and drain lasagna noodles.
Combine cheeses and herbs.
Place 3 heaping tablespoons cheese mixture on each noodle. Spread cheese to the edges.
Sprinkle each noodle with spinach.
Ladle 2 cups sauce in a sprayed half steam pan.
Roll each noodle and place seam side down on the sauce.
Spoon 1 cup sauce over pan, covering each roll.
Cover with parchment and foil.
Bake at 350° for 30-40 minutes until 160° in the center.
Uncover and sprinkle with Italian blend cheese and return to the oven until is melted and internal temperature reaches 165°.
Marinara Sauce
1/2 cup Olive oil blend
1 cup Minced fresh onion
1 1/2 T Minced, dried garlic
2 tsp Italian blend herbs, dried
1/2 tsp Oregano leaves, dried
1/2 tsp Thyme leaves, dried
1/4 cup Fresh basil, julienned
29 ounce can Tomato sauce
28 ounce can Diced tomatoes
2 cups Water
1/2 cup Brown sugar
1/2 cup Tomato paste
1/2 tsp Black pepper
Salt to taste
1 T Fresh Basil, chopped
Sauté onion and garlic in oil until tender. Stir in herbs.
Stir in tomato sauce, diced tomatoes, and water. (Rinse tomato sauce can with the water.)
Bring to a simmer.
Stir in tomato paste, sugar, pepper, and salt to taste.
Simmer 15-20 minutes.
Remove from heat and blend with immersion blender.
Stir in remaining fresh chopped basil.
Cool sauce and chill overnight so flavors blend.
Makes 8 cups.
Freeze extra sauce to use later with any pasta, lasagna, meatballs, or make more spinach rolls.
Serve with Caesar
Salad and Spumoni Ice Cream for dessert!
Buon Appetito!