These spinach lasagna roll-ups are the perfect meatless meal. They are filling, which is important around here, easy to prepare and something the whole family is sure to enjoy.
Spinach Lasagna Roll-Ups
10 ounce box lasagna noodles (10-12 noodles)
3-4 cups coarsely chopped spinach
2-3 Tablespoons coarsely chopped fresh basil
¼-1/2 cup finely chopped red bell pepper
2-3 cloves garlic, minced
¼ cup chopped onion
16 ounce container cottage cheese
2 cups shredded mozzarella, divided
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
2-3 cups marinara
*If making gluten free, use brown rice lasagna noodles and make sure the cottage cheese is gluten free. I like Daisy brand cottage cheese because it is all natural and gluten free. Most marinara sauces are gluten free, but you might want to check that, too.
Preheat oven to 375 degrees.
Cook lasagna noodles according to package.
In a large bowl, mix spinach, basil, cottage cheese, egg, red bell pepper, onion, garlic, 1 cup shredded mozzarella, dried basil, salt and pepper.
Prepare baking dish by spaying with cooking spray or olive oil, if preferred. Spread about ½ cup of marinara on the bottom of the baking dish.
Once the lasagna noodles are done cooking, drain them and rinse them in cold water.
Lay each lasagna noodle flat on a plate or platter. Spread about 2-3 Tablespoons of filling onto each noodle. Roll up and place in prepared baking dish. Continue with all of your lasagna noodles. Spoon marinara over lasagna roll-ups. Bake for 20 minutes. Sprinkle 1 cup of mozzarella cheese over top and bake for an additional 15-20 minutes. Top with additional fresh or dried basil.
This recipe makes 10-12 lasagna roll-ups.