Oh you guys–this recipe is a winner. I haven’t been posting recipes as often as I’d like, but I’m making this happen because it’s so tasty and awesome and it was so much fun to make on a lazy Sunday afternoon.

I first encountered lasagna rolls on the internet. In fact, I saw them years ago and immediately wrote them off as too complicated and probably not delicious enough to be worth the (seeming) effort.

Then, in January I went to Arizona to visit my sister Erica and her babies, including the newly minted Joshua (born on New Years Day!).

Arizona. It’s brown.

Someone brought us a meal the second evening I was there: lasagna rolls. They were so, so good that I immediately decided to make them upon my return home.

Then, the folks at Red Gold were kind enough to send me a promotional kit with the materials to make lasagna. I had everything I needed to make these little bundles of tomato and pasta love. It’s like the stars had aligned, or something.

So on a relaxing Sunday, I got out the step stool and put my baby to work.

Mix this stuff! Roll that stuff! Bake that stuff!

And what was I doing while my little one was slaving away? Well sitting on the couch eating bonbons, of course. Heh heh.

How’s the ricotta mixture shaping up over there Alice?

Good?

Wait Alice! Don’t eat it! There’s raw egg in there!

Sorry kiddo. One day you’ll understand.

Phew–that was a close call. Okay, no more bonbons–gotta keep this baby on track.

Anyway, I gleaned the recipe from Skinny Taste, and man is it good.

And about 2 rolls are just enough to fill the stomach of a hungry adult human.

And it turns out it’s not so hard to make! Especially if you have a wee one to help with all the important parts–like banging the measuring cup on the counter and tasting the mozzarella.

For the record, my husband said, “Wow, this is better than actual lasagna.” Then he looked up and said, “Don’t tell my Aunt Laura I said that.”

We can only hope that Aunt Laura doesn’t read this far down into the post. {cue evil laughter}

Ingredients

(Serves 4)

9 cooked lasagna noodles
10 oz frozen chopped spinach, thawed and drained
15 oz ricotta cheese
½ cup grated Parmesan cheese
1 egg
Salt and pepper, to taste
32 oz spaghetti sauce
9 TBS grated mozzarella cheese

1. Preheat the oven to 350 F.
2. Spread out the cooked lasagna noodles on a large piece of wax paper and let them dry.
3. Mix the spinach, ricotta, Parmesan, and egg with some salt and pepper.
4. Spread about 1 cup of spaghetti sauce over the bottom of a 9×12 baking dish.
5. Evenly spread 1/3 cup of the ricotta mixture down the whole length of each noodle. Like thees.

6. Roll each noodle, and place them all seam-side down into the baking dish.

7. Ladle the rest of the spaghetti sauce over the noodles, and top each roll with 1 TBS mozzarella.

8. Cover with foil and bake for 40 minutes.

Ta daa!

Serve hot!

Alice and I hope you guys enjoy it.

Yay for babies and food! Two of my favorite things in life.

Click here for printer-friendly version: Spinach Lasagna Rolls