Tuesday, March 21, 2017

Lasagna Rolls


These were a bit more work than regular lasagna and basically tasted like....well regular lasagna only lighter on the sauce. They make a beautiful presentation though with a slightly "cleaner" taste.

9-15 unbroken lasagna noodles, depending on your pan size and how many people you are feeding. (I used regular and gluten free noodles and they both turned out perfect)
1 package frozen chopped spinach - thawed and drained of most liquid
1 jar of your favorite marinara sauce (you will probably only use half)
*1 lb ground pork (this is optional, you can also make them vegetarian) 
3 cups shredded cheese of choice. Ricotta is a popular cheese for lasagna but I dont care for it in the least so I used half mozzarella and half aged Irish cheddar) 

Cook pork in a pan, breaking up into small pieces. After it's cooked through I tip one side of the pan up and move all the meat to the top so the fat drains off, or you can just use a slotted spoon and remove the meat to a bowl. 

Add noodles to boiling water and cook until pliable but still al dente. Drain and rinse with cool water to keep them from getting mushy.

In a bowl mix together the pork, spinach and half of the cheese. 

Assemble your rolls by laying out one noodle at a time on a clean surface. Spoon a few large tablespoons of both marinara and cheese mixture down the middle. Leave a space at the end so when you roll it up it doesn't all gush out the bottom.

Roll up carefully and place the seam side down in a casserole dish. Repeat with the rest of your noodles and filling.

Spoon more marinara over the top and finish with remaining cheese.

Bake in oven at 375 until cheese is melted and slightly golden. 

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