LIGHT AND LEAN LASAGNA½ lb. ground turkey1 (14.5-oz.) can tomato puree3 (8-oz.) cans tomato sauce1/3…
Spinach Stuffed Lasagna Rolls
(Showing the difference of the two ways to stuff the pasta)
| Spinach Stuffed Lasagna Rolls | Print |
Recipe By: Alice Morrow
Spinach Stuffed Lasagna Rolls
Ingredients
- Alice’s Meat Sauce with Spaghetti, recipe without the meat
- Spinach Manicotti, recipe
- 1 box of lasagna noodles
- Freshly grated parmesan cheese
- Fresh basil sprigs
Instructions
- Prepare the marinara sauce (meat sauce without meat) or you can leave meat in if you like.
- Prepare Spinach Manicotti recipe.
- Cook lasagna noodles in boiling salted water that 3 T. of olive oil have been added. Drain and rinse with cold water. Try to keep the noodles separate.
- Lay the noodle out flat on wax paper and spread about ½ c. of the spinach cheese mixture down the noodle. Roll up. With a sharp knife, cut each roll in half crosswise. This helps to heat the roll up faster if it is not so thick.
- Grease 13x9x2” oven proof baking dish and put some marinara sauce in bottom. Take the cut rolls and place cut side down in sauce.
- Sprinkle with freshly grated parmesan cheese. Cover and bake 350 for 25 minutes or until completely heated.
- You can garnish each roll after with more cheese and fresh basil sprigs.
Notes
*****This is a great way to use up leftover manicotti filling and red sauces. So easy to do!
Related Posts
