Just in time for the busy holiday season – a recipe that is quick, easy, delicious and kid-approved! I had lots of spinach and artichoke left over from developing a recipe for a lightened-up hot spinach-artichoke dip for a client and decided to use that tasty combination in this different take on lasagna. Instead of layering the ingredients like a traditional lasagna, everything is rolled up in the noodles. Enjoy!
Spinach Artichoke Roll Ups
- 8-9 Lasagna Noodles, the curly kind you have to cook first
- 1 small-medium onion
- 2 cloves garlic, crushed
- 10 oz. frozen spinach
- 12 oz. frozen artichoke hearts, thawed and chopped
- 10 oz. frozen chopped spinach
- 12 oz. frozen artichoke hearts, chopped
- 1 tsp McCormick Italian spice
- 1 tsp salt
- Few dashes of pepper
- ½ cup shredded Parmesan cheese
- 16 oz. part-skim Ricotta cheese
- 1 ¼ cups shredded mozzarella cheese
- 1 jar pasta sauce
Preheat oven to 350. Cook lasagna noodles according to package directions, drain.
Meanwhile, in a large skillet sprayed with cooking spray, sauté onion until it begins to turn golden. Add garlic, cook for 30 seconds. Add spinach, artichoke hearts, salt, Italian seasoning, pepper. Cover and cook about 10 minutes. Turn off the heat under the skillet and stir in the Parmesan.
Assemble the rolls by laying a noodle flat, then spreading 2 TBSP ricotta cheese the length of the noodle, about 2 TBSP spinach artichoke mixture on top of that, then sprinkle with some mozzarella. Roll up and place seam side down in a baking dish. Repeat with each of the lasagna noodles and place rolls side by side in dish. Top with the sauce and sprinkle with a little more mozzarella cheese. Bake at 350 for about 20-25 minutes.