Spinach and Ricotta Cheese Roll-Ups |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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These are so good! Ingredients:
1 (10 ounce) package frozen spinach, thawed and squeezed very dry (as dry as you can get it) |
1/2 cup melted butter |
2 (500 g) containers ricotta cheese (do not use low fat) |
1 1/2 cups grated mozzarella cheese |
1 -2 minced garlic clove (optional) |
1/4 cup flour |
1/2 cup grated parmesan cheese |
4 eggs, slightly beaten |
seasoning salt and pepper (can use white salt) |
1/8 teaspoon nutmeg (or to taste) |
12 lasagna noodles, cooked |
2 cups marinara sauce (see my recipe posted on zaar!) |
Directions:
1. Set oven to 375 degrees.
2. Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
3. Mix the spinach with the melted butter; set aside.
4. In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
5. Mix the spinach in the ricotta mixture, mix well to combine.
6. Spread the mixture onto a cooked lasagna noodle; roll up.
7. Repeat with the remaining noodles.
8. Lay the rolled noodles into a prepared greased baking dish, seam-side down.
9. Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
10. Sprinkle with Parmesan chees (any amount desired).
11. Bake for 30 minutes.
12. *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
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