:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vakmc7XkUogpiP2tYRPk/e1402c39e317b6665d0d1cacbb1e1a.png "Easy Baked Ricotta and Spinach Lasagne Rolls")
Easy Baked Ricotta and Spinach Lasagne Rolls
Bursting with flavor and vital nutrients, these Ricotta and Spinach Rolls stand as an appetizing main course or side dish. They're a versatile meal, fitting for either a family dinner, a picnic outing, or even a formal banquet. Filled with creamy ricotta cheese and nutritious spinach, then topped with delicious pasta sauce, it is truly a delight that will make home dining extraordinary.
Ingredients
- 2 packages of frozen spinach, thawed and squeezed dry
- 2 cups of ricotta cheese
- 1 Cup of shredded mozzarella cheese
- 1⁄2 Cup of grated Parmesan cheese
- 1⁄2 teaspoon of crushed red pepper flakes
- salt and pepper to taste
- 24 lasagna noodles, cooked
- 1 container of pasta sauce
- 1⁄4 Cup of water
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Directions
Preheat your oven to 375°F (190°C).
Combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, red pepper flakes, salt, and pepper in a large bowl.
Spread about 2 tablespoons of this mixture across each lasagna noodle.
Roll each noodle up tightly from one end to the other, securing with a toothpick if necessary.
Pour the pasta sauce into a baking dish. Place each rolled lasagna noodle seam-side down in the dish.
Pour water over the noodles to keep them moist during baking.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the tops are lightly browned.
Let the rolls cool before removing the toothpicks. Enjoy your Ricotta and Spinach Rolls hot!
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