Spinach Lasagna Rolls

I had half a box of lasagna noodles and half a jar of sauce.  Just a couple more ingredients were all that were needed to turn them into dinner.

I don't remember where I first saw the idea of making single-serve rolls instead of a thick casserole for lasagna.  It allows you to make a lighter version of the dish that come out just as flavorful as if it was loaded with twice the sauce and cheese.

Speaking of lighter, this recipe goes much easier on the cheese than most lasagna recipes.  The spanakopita pie reminded me how much I really like spinach, to the point that I didn't want to drown it out with too much cheese and too much sauce.  Instead, there's a light brush of cream cheese for the barely-cheesy spinach mixture to stick to, then the dusting of mozzarella over the  top sauce.

*9 dry lasagna noodles
1 pound frozen spinach, thawed
*1/2 C ricotta or a crumbled cheese such as feta or romano
*1/2 C grated parmesan
*1 Tb dried onion flakes
1 clove garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
Pepper to taste
1 egg
*2 oz cream cheese, softened
*1-1/2 to 2 C marinara sauce
*1/2 C shredded mozzarella

1.  Cook lasagna noodles according to package directions.  Because they're going in the oven, try not to over-cook.  They should be pliable but not falling apart.  Drain.

2.  While the noodles are cooking, mix the filling.  Squeeze spinach as dry as possible.  Stir in ricotta, parmesan, onion flakes, garlic, oregano, basil, pepper, and egg.

3.  Pour about 1/2 C of sauce on bottom of an 8x8 casserole, just enough to cover the bottom in a light layer.  Start preheating the oven to 350º.

4.  Working a few at a time, spread a thin layer of cream cheese on each noodle.  I forgot how much I like cream cheese on pasta until I was spreading it.  Follow that up with a thin layer of spinach mixture.  You don't want to put a lot on each one, or it will be hard to roll and too thick to eat a slice.

5.  Roll up each noodle.  Place, seam-side down in the pan.  Once all are arranged, pour remaining sauce over them.  Top with cheese.

6.  Bake 30-35 minutes, until bubbly all the way to the middle.  You're cooking the egg.  Everything else is either already cooked or ok raw.  Allow to sit 10 minutes before serving.

Makes 4-6 servings, either one or two rolls per person

Difficulty rating :)