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Dairy
Easy
1 Hour
Diets 
These roll-ups are a simple twist to the classic lasagna dish that come together in no time and couldn’t be more delicious.
1 pound Haddar Lasagna Noodles
4 cups ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
kosher salt, to taste
freshly ground black pepper, to taste
4 to 5 cups Tuscanini Marinara Sauce
4 to 5 cups shredded mozzarella cheese
fresh parsley, for garnish
1 tablespoon Tuscanini Olive Oil
1/2 large onion, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
kosher salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon red pepper flakes
10 ounces baby spinach
Preheat oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain.
To make the spinach, heat oil in a large skillet over medium heat. Add onion and garlic and season with salt, pepper, and red pepper flakes. Cook until onions are soft, about five minutes. Add spinach and cook until wilted. Remove from heat and set aside.
Mix ricotta cheese, eggs, and Parmesan in a large bowl. Season with salt and pepper.
Spread ricotta mixture onto one side of each lasagna noodle. Top with marinara sauce and cooked spinach, then sprinkle with mozzarella cheese and roll up tightly.
Spoon a layer of marinara sauce over the bottom of a large, deep baking dish. Add lasagna roll-ups and spoon more sauce over each roll-up. Sprinkle more mozzarella over the top. Cook until bubbly and melted, about 20 minutes.
Garnish with parsley before serving.
Photo by Chay Berger.
Tablescape by Rivky Friedman and Miriam Solomon.
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