Spinach and Cheese Lasagna Roll-ups
Spinach with garlic and herb cheese rolled up in lasagna noodles and topped with alfredo and marinara
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
- 6 lasagna noodles
- 1 10 oz package frozen spinach
- 1 container spreadable garlic and herb cheese Boursin and Alouette are both great brands that are easy to find
- 3/4 cup shredded mozzarella
- 1/3 cup shredded parmesan cheese
- 1/2 cup alfredo sauce
- 1/2 cup marinara sauce
Bring a large pot of water to a boil. Sprinkle in some salt and add the lasagna noodles. Cook noodles for 10 minutes so that they can be easily rolled up.
While the noodles are cooking make the filling by defrosting the spinach. Allow to cool for a few minutes and then put the spinach in a paper towel and squeeze out any excess water. Mix the spinach with the garlic and herb cheese, half the mozzarella cheese, parmesan cheese and egg. Stir until it is all mixed together and creamy.
Pre-heat the oven to 350 F. Drain the noodles and rinse off with cold water.
Pat the noodles draw and place on a large cutting board. Spread 2-3 spoonfuls of the spinach mixture onto the noodles and spread out into an even layer over the entire noddle. Rolls the noodles up and place in a small casserole dish in two rows of three.
Top half the spinach roll-ups with alfredo sauce and the other half with marinara. Sprinkle the rest of the mozzarella cheese over the top. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil during the last 5 minutes of baking.
Keyword no ricotta lasagna roll-ups, spinach and cheese lasagna