|Nutritional Guidelines (per serving)|
These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.
Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.
See the tips and variations below the recipe for some shortcuts and freezing tips.
- 1 (10 oz) package frozen chopped spinach ( or about 6 cups of fresh chopped spinach)
- 1 (28 oz) can crushed tomatoes
- 1 pound ground chuck or lean ground beef
- 8 ounces fresh mushrooms, sliced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 (6 oz) cans tomato paste (2 cans=12 ounces)
- 1 1/2 cups water
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 2 drops hot sauce, optional
- 1 (15 oz) carton ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 2 eggs, slightly beaten
- 6 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 ground nutmeg
Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.
Puree the tomatoes in a blender until smooth.
Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat. Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes.
Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.
Preheat the oven to 350 F.
Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.
Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle; roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.
Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.
Bake the preheated oven for 30 minutes.
Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.
Let stand 10 minutes before serving.
Tips and Variations
Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.
Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.
Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165 F (73.9 C).