Whiskey Tango Foxtrot: Spinach and Ricotta Lasagna Rolls.
Seriously, is there anything better? Maybe Mexican food...mmmm queso.
But back to Italian.
I could eat it everyday, for every meal.
The one thing I have never really liked is lasagna.
I love everything thats inside but something about how its cooked together doesnt sit well with me.
Until I made these lasagna rolls.
Life changing, I tell you.
Hubby and I went to town on these things.
His diet was thrown out the window after his first bite.
His first delicious, ricotta-oozing everywhere, saucey bite.
Making these again tonight.
Look, its so good that Im writing poems about it.
See the cheesey goodness?!
And dont let these intimidate you.
They were seriously the easiest things to make.
1 box lasagna noodles
1 cup shredded mozzerella
1/4 cup grated parmesan
1 large egg
10 oz frozen chopped spinach
3 cups pasta sauce
salt and pepper to taste
Get a large pot of water boiling. Add the lasagna noodles and cook until al dente (about 12-15 minutes).
Thaw the package of frozen spinach in the microwave and then squeeze out as much liquid as possible.
Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, pepper and about 1/4 tsp of salt.
Preheat the oven to 400 degrees. Coat a glass casserole dish with non-stick spray.
On a clean surface, lay out a few noodles and spoon the filling onto each one.
Spread to all the edges.
The filling layer does not need to be thick, as you will roll these up.
Roll the noodles up into bundles and place them in the casserole dish.
Repeat until all of your filling is gone.
Spoon the pasta sauce over the bundles making sure to cover all surfaces.
The sauce keeps the noodles from drying out and becoming hard.
If a few noodles break its okay, just throw them out and use another.
You will have plenty left over!
Cover the dish in foil and bake for 30 minutes.
Be prepared to have your mind blown.