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Spinach Lasagna Rolls

Who says pasta always has to involve a red sauce? I was in the pasta aisle at the grocery store the other day and overheard a couple talking a few feet away. Apparently they were debating on pasta sauces where one was adamant about pasta being served only with a red sauce while the other took the stance of pasta could be served with any sauce or no sauce at all. I think you can guess which side I was in support of. No, not all pastas need to be served with a red sauce. In fact, a really good pasta dish are these Spinach Lasagna Rolls which involves a cheesy alfredo sauce. A mixture of cream cheese, spinach, mozzarella and parmesan cheeses are spread onto cooked lasagna noodles, rolled and baked under a blanket of alfredo sauce. If that's not comforting, I'm not sure what is!...

This is a pretty versatile recipe. Aside from spinach, you can add other ingredients like sauteed mushrooms, chopped artichokes, sun dried tomatoes, etc. It serves as a great base recipe to start so use your imagination and whatever you have on hand! The trickiest part of the recipe is handling the noodles. I used gluten free lasagna noodles but you can use the regular kind if gluten free isn't your thing. There's a couple ways to go about it - buy the standard dry lasagna, boil, drain and cool... or buy the no boil dry lasagna, soak in hot water to make pliable, drain and cool. Either way is fine so just go with whatever you prefer. Once the noodles are pliable to roll, simply fill and roll! This is also great to make in advance as well...



Spinach Lasagna Rolls
recipe adapted from AllRecipes

1 brick (8 ounces) cream cheese, softened
2 (10 ounce) package frozen chopped spinach, thawed, well drained
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
12 lasagna noodles, cooked, drained (gluten free)
2 cups alfredo sauce (homemade or store bought)


Heat oven to 375 degrees F.
 
Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.

Place seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.

Bake 30 min. or until heated through.
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6 comments

  1. Cherleen @ yesiamcheapNovember 21, 2011 at 7:22 AM

    My family loves pasta with red sauce but I prefer it with Alfredo sauce. Thanks for sharing the recipe! I will definitely try this next weekend.

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  2. Jessica @Sunny Side UpNovember 21, 2011 at 2:20 PM

    Pasta only with red sauce?? What a flat world that would be! These look delicious!

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  3. Gio of The Hungry GiantNovember 21, 2011 at 6:22 PM

    this looks really fresh and healthy, despite it being a pasta dish. i'll definitely try to make this one of these days...:) cheers! - gio

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  4. Wendy @HerBallistic GardenNovember 21, 2011 at 7:08 PM

    Yum....I love the ingredients in this! Looks delish!

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  5. SarahDecember 16, 2011 at 12:08 PM

    could this be a freezer friendly dish? If so, how would you suggest preparing the noodles?

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  6. What's Cookin ChicagoDecember 16, 2011 at 10:06 PM

    Hi Sarah! These could definitely be a freezer friendly dish. To prepare ahead & freeze, prepare the recipe as directed with cooked & drained lasagna noodles. Instead of placing in a baking dish, you can place them in a disposable baking dish or a Glad Ovenware dish (my personal fave) because they are freezer and oven safe. Once in the baking dish, cover with plastic wrap and then with foil, then freeze. When you're ready to cook in the oven, defrost the baking dish until partially thawed, top with alfredo sauce and shredded cheese then bake for 30-45 minutes or until heated through. Hope this helps!

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