Being Italian, one of my favorite comfort food meals is lasagna. Preferably my mothers. All the gooey-cheesey-meaty layers slathered in homemade tomato sauce. I’m drooling just thinking about.
Well, if anyone out there has tried to make one themselves, its kind of a pain in the ass. Cooking the lasagna noodles, making all the layers of meat, sausage and cheese. Its quite the ordeal. Grant it, its not too too difficult but its pretty time consuming. On Pinterest, I came across SkinnyTaste’s much easier version of my favorite meal-Lasanga Rolls. Genius! Genius! Genius!!!
Instead of making all the layers, just put a thin layer of a ricotta, cheese, egg and spinach mixture on each individual piece of past roll and bake! I bet you can even make some chop meat or sausage, break it up and throw it in there too. It was so easy and really hit the spot for my Italian comfort food craving in half the time!
might not look as good as SkinnyTaste’s but they tasted freaking amazing!!
Serves 8-9
- 8-9 lasagna noodles, cooked
- 1 small container Ricotta (I used Sargento’s Part Skim, 15 oz.)
- 1 package chopped frozen spinach, thawed and excess water drained
- 4 tablespoons grated Parmesan Cheese
- 1 egg
- 1/2 cup shredded mozzarella cheese
- Tomato Sauce
- Salt & Pepper
Pre-heat oven to 350. Bring a large pot of water to boil.
In a mixing bowl combine ricotta, spinach (I used about 1/2 of the spinach), Parmesan, egg and a small handful of the mozzarella cheese. Stir together till everything is incorporated. Add salt and pepper.
Once the pot of water begins to boil, place 8-9 lasagna noodles in for 8 minutes. Once cooked, place them on a sheet of wax paper so they don’t stick together. Pat them dry then spoon some of the ricotta mixture onto the noodle, spreading evenly. Repeat for all 8-9.
In a baking dish, spoon some of the tomato sauce on the bottom of the entire dish. Roll each noodle and place in the dish. Once all are in, ladle some more sauce on top of the rolls, sprinkle with some more Parmesan and the remaining mozzarella cheese.
Cover with foil and bake for 40 minutes.
Simple, easy Italian in less than an hour!
Thank you, Gina@SkinnyTaste! My 17 month old DEVOURED these! I for sure will be making these a lot more often 
– Amanda
