Imagine a culinary masterpiece that combines the rich, tangy flavors of sundried tomatoes, the fresh earthiness of spinach, and the comforting embrace of perfectly rolled lasagna noodles. These Sundried Tomato and Spinach Lasagna Rolls are not just a meal—they're a gourmet experience that transforms ordinary dinner into an extraordinary feast. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish at home, this recipe promises to elevate your cooking game and leave everyone craving more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup sundried tomatoes, chopped
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese, grated
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your lasagna rolls will bake evenly and thoroughly.
- Bring a large pot of salted water to a boil. Once boiling, add the lasagna noodles and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the filling. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, chopped sundried tomatoes, fresh spinach, and grated Parmesan cheese. Season the mixture with salt and pepper to taste. Stir until well combined.
- Once the lasagna noodles are cooked, drain them in a colander and rinse with cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel or parchment paper to dry.
- Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will prevent the lasagna rolls from sticking and add flavor.
- To assemble the lasagna rolls, take one lasagna noodle and place a generous spoonful of the ricotta and spinach filling at one end of the noodle. Carefully roll the noodle away from you, enclosing the filling. Place the rolled noodle seam-side down in the baking dish. Repeat this process for all the noodles and filling.
- Once all the lasagna rolls are in the baking dish, pour the remaining marinara sauce over the top, ensuring that all the rolls are covered. This will keep them moist while baking.
- Sprinkle the remaining mozzarella cheese evenly over the top of the marinara sauce. This will create a delicious cheesy crust as it bakes.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese. This will help the rolls cook evenly without drying out.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna rolls from the oven and let them cool for about 5 minutes before serving. This will help the filling set a bit, making them easier to serve.
- Garnish with fresh basil or additional Parmesan cheese if desired. Serve warm and enjoy your delicious sundried tomato and spinach lasagna rolls!
Tips
- Use fresh ingredients: The quality of your sundried tomatoes and spinach will directly impact the flavor of your dish.
- Don't overcook the lasagna noodles: Aim for al dente texture to prevent them from becoming mushy when rolled.
- Let the rolls rest after baking: This helps the filling set and makes serving easier.
- For extra flavor, consider toasting your Parmesan cheese slightly before mixing into the filling.
- If you prefer a lighter version, you can substitute part-skim ricotta and mozzarella cheeses.
- Make sure to spread marinara sauce on the bottom of the baking dish to prevent sticking and add extra moisture.
- For a crispy top, broil the lasagna rolls for 2-3 minutes after baking if you want a more golden cheese crust.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
