There are several versions of lasagna rolls I've spotted floating around the internet--Skinny Taste, The Girl Who Ate Everything, and Whole Foods. Since I'm generally way too lazy to make a whole lasagna for just my husband and I, I thought lasagna rolls might be just right for us.
I liked that all of these recipes had spinach...gotta pack those healthy veggies in wherever I can! However, I generally find most ricotta fillings to be way too bland. So I spiced my version up with a bit of Italian sausage and some sauce mixed in with the filling. My husband LOVED how they turned out.
8 lasagna noodles
1/2 lb. Italian sausage
1 1/2 - 2 cups baby spinach (packed)
1 cup ricotta cheese
1/3 cup Parmesan cheese
1/2 teaspoon dried oregano
jar of spaghetti sauce
Cook lasagna noodles according to package directions. Drain and pat dry. Brown & drain sausage. Set aside.
Preheat oven to 400 degrees F.
Chop baby spinach and place in medium mixing bowl. Add ricotta, parmesan, egg, oregano, sausage, and 1/2 cup of the spaghetti sauce. Stir to combine.
Cover bottom of 9 x 13 baking dish with spaghetti sauce. Lay out noodles on waxed paper and spread with filling. (Don't overfill. A little goes a long way.) Roll and place seam side down in dish. Repeat with the rest of your noodles.
Pour sauce over the top of your rolls and sprinkle with mozzarella. Cover with foil and bake for 25 minutes, then remove foil and cook for 5 more minutes.
The rolls make it easy to divvy up individual portions at the table and the leftovers made great lunches for the week. In fact, I bet these lasagna rolls would work perfectly for a freezer meal...I'll have to give it a try!