Ok…not gonna lie…I was nervous about this simple little method I found in the Kraft Food and Family Magazine but then I made them and thought, good grief! How simple! They took minutes to make and the entire time I made mine, I chatted with my mom. These are so easy and they were so yummy! Plus, you can Mix and Match the heck out of this method. I’m going to walk you through the steps and then give you the recipe at the bottom…trust me…this is a keeper recipe!
After you boil your lasagna noodles, you’ll lay them out and put about 2-3 tablespoons of filling on each one.
I went and topped my filling with turkey pepperoni (the recipe is vegetarian). You could also top it with shredded chicken, ground beef, sliced sausage…go crazy.
Then, I rolled up my lasagna rolls and placed them in a 8×8 inch pan.
I poured store bought spaghetti sauce over and topped with mozzarella cheese.
I baked uncovered for about 20 minutes.
Then I dove in! These were soooooo good! I even heated up the leftovers for lunch the next day and they were just as good. My hubby told me this was a “fancy” meal…the kind you could entertain with or serve on Valentine’s Day…however, in my book, fancy usually doesn’t take just 15 minutes to prepare. Love these!
1 box lasagna noodles
1 box frozen spinach, thawed and drained of any water
1 (3 ounce) package of cream cheese, softened
2 cups mozzarella cheese, divided
1/2 Parmesan cheese
Turkey Pepperoni (optional)
2 cups spaghetti sauce
Preheat oven to 375 degrees.
Boil lasagna noodles until about 2 minutes shy of what the packaged instructions say is al dente (they’ll continue cooking in the oven).
Spray an 8×8 inch baking dish with Pam. Then spread about 1/2 cup of your spaghetti sauce across the bottom.
Once noodles have been cooked and drained, lay them out on a cutting board or work surface. In a medium bowl, combine spinach, cream cheese, 1 cup of mozzarella, and Parmesan until combined. Spoon 2-3 tablespoons of filling mixture at the bottom of each lasagna noodle. Top with pepperoni (or any other protein). Begin rolling from the bottom up (the filling should be rolled first because it’s at the bottom). Place each lasagna roll seem side down in your baking dish. Once all the lasagna rolls are in, pour over remaining spaghetti sauce and top with remaining mozzarella cheese.
Bake uncovered about 20 minutes or until the sauce is bubbly and the cheese in browned.
You could add in any veggie you like to this dish…you could change up the cheeses any way too. This is a very versatile method. Once you make it the first time, I promise you’ll keep coming back to it.
Bon Appetit! (I minored in French in college and now I’m finally getting to use it!)