Big surprise! Today’s recipe is also from the Muffin Tin Chef. These Lasagna Rolls were a hit with the boys and even my non-pasta loving husband! The fact that Matthew said they were good is really saying a lot folks! I love that these are easy enough to create and bake even if I’ve worked that day. There are not a ton of ingredients so that also makes this a very affordable recipe.

Lasagna Rolls





Ingredients

9 whole wheat lasagna noodles

2 cups pasta sauce

1 1/2 cups reduced fat ricotta cheese

4 ounces chopped spinach (I buy the frozen pre-chopped)

1 cup shredded mozzarella cheese

salt

1 teaspoon of dried basil (I went away from the original recipe on this one)

Preparation

Cook lasagna noodles according to the box. Preheat oven to 350 degrees. Spray muffin tin with cooking spray. Use half of the pasta sauce to fill in the bottom of 9 regular muffin tins cups. Lay noodles on a flat surface and spread ricotta cheese over them. Place spinach on top of the ricotta. Tightly roll the noodles and cut them in half. Place the two halves inside the muffin cup with the cut sides touching each other. They will mold together as they cook. Sprinkle the tops with salt and dried basil. Top the Lasagna Rolls with remaining sauce and mozzarella cheese. Bake for 20 minutes. Serve with Parmesan cheese on top.

I hope you guys enjoy these as much as our family does!

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About Felicia Felicia Carter is founder and managing editor of Go Grow Go. Her philosophy is to simplify, save, grow and go! Her home is generally full of DIY projects, crafts, yummy baked goods and lots of love. Felicia is also a wife, mom of 2 boys and nationally certified counselor. You can always find her near the chocolate or the coffee pot.