I was browsing the C + C Marriage Factory, and came upon her Spinach Lasagna Rolls. They looked delicious, so I thought I might try them out.
Since we are hard core meat eaters, I altered the recipe a bit.
What you need: lasagna noodles, 1 package frozen chopped spinach, 15 oz. Ricotta, 1/2 cup Parmesan, 1 egg, 1 lb. spicy Italian sausage, salt and pepper, shredded mozzarella, tomato sauce.
I preheated the oven at 375°.
Combine the spinach, Ricotta, Parmesan, egg, Italian sausage (cooked, of course), salt and pepper. Spread the mixture on cooked lasagna noodles, and roll.
Cover the bottom of a 9 x 12 baking dish with tomato sauce, place rolls in, and cover rolls in tomato sauce, and mozzarella. We like to keep mozzarella around the house, so I don’t really know how much I used, but the original recipe said 1 tbsp per roll.
For better pictures, go to Christina’s post. I kept an eye on the rolls once they went into the oven, and pulled them out when the cheese was nicely melted. I’d say around 30 – 40 minutes.
As for the tomato sauce, I don’t have the ambition to make my own, but I do have a favorite jar sauce.
I like to mix together the Carmelized Onion and Roasted Garlic with the Fire Roasted Tomato and Garlic from Classico. I think mixing the two sauces tastes better.
But I’m sure making your own would taste even more better.