I did not participate in the pasta recipe swap on the Nest message board, mostly due to the fact that I don't have any awesome recipes to submit. But when the swap ended and everyone posted their results, I drooled my way through the blog postings. One that stood out to me was for Spinach Artichoke Lasagna Rolls. Now, I love me some spinach and artichoke dip. I even have an amazing recipe for it that I can't wait to share here, but I don't make it too often because I would end up eating it all and that's never a good thing.
When I saw the post by Jey I fell in love. Spinach and artichoke and other yumminess wrapped up in a lasagna noodle? Yes, please!! These lasagna rolls were easy to make and super delicious. I never had a panicked moment where I thought I screwed it up (though I did have to make a panicked "we're out of shredded mozzarella" call to the husband). It's so simple. You cook the lasagna noodles, thaw the spinach (I heated it on a plate in the microwave for 4 minutes, then put it in my colander to squeeze out the access water), mix everything up, then spread, roll and bake.
My adjustments that I made were that I didn't use as much roasted red pepper (though I think I'll use the full amount next time, I thought my husband hated them, but it turns out he just dislikes raw red peppers) and I didn't use as much alfredo sauce. I did the 1 cup in the mixture, but when I went to add the cheese and sauce to the tops when it was in the muffin pan, I just scooped a spoonful into each one, not using the full leftover amount. I also used light alfredo sauce since I was trying to make this somewhat healthier (the recipe already calls for low fat cream cheese).
I normally wait a day or two to take leftovers for lunch so I can vary my meals, but this was so delicious that I couldn't wait; I brought it the next day. I even brought a little extra shredded mozzarella and put it on top as I heated it up in the microwave at my office. It's just as delicious reheated!
Spinach Artichoke Lasagna Rolls (from The Jey of Cooking)
12 Lasagna Noodles
1 8 oz. Package Reduced Fat Cream Cheese
1 10 oz. Package Frozen Spinach, thawed and drained
1 14 oz. Can Artichoke Hearts, quartered
2 Cups Shredded Mozzarella Cheese
3 Cups Alfredo Sauce, divided
3 Cloves Garlic, minced
1 tsp. Oregano
1/2 Cup Roasted Red Peppers, chopped
1/2 Cup Parmesan Cheese
- Preheat oven to 375.
- Spray a muffin pan or baking pan with cooking spray.
- Cook and drain the noodles, then set them individually on waxed paper to prevent sticking.
- In a medium bowl, combine the cream cheese, spinach, artichokes, 1 cup mozzarella, 1 cup alfredo sauce, garlic and oregano.
- Mix well, then spread evenly on top of each noodle.
- Sprinkle with the roasted red peppers.
- Roll the noodles up tightly and place into the muffin tin (or baking pan, seam side down).
- Top with remaining alfredo and mozzarella and sprinkle with parmesan.
- Bake for 30 minutes, or until heated through.