These easy, cheesy vegetarian lasagna roll-ups put traditional lasagna on its side with a smaller portion that won't leave you with a whole pan of leftovers.
For the filling:
1 1/2cupspark-skim ricotta cheese
3/4cupfrozen chopped spinachthawed and drained of excess liquid
1/4teaspoonfresh ground black pepper
For the remainder of dish:
1/4teaspooncrushed red pepper flakes
Parsley or basil leavesslivered, for garnish
Parmesan cheese for garnish
Preheat oven to 350 degrees F.
For the filling:
In a small bowl, stir together all of the filling ingredients (using only 1/2 cup of the mozzarella and setting the remainder aside.)
For the remainder of the dish:
In a small bowl, whisk together the marinara sauce and spices.
Spread 2/3 cup of the marinara sauce mixture in a thin layer on the bottom of a 2-quart rectangular baking dish. Set aside.
To assemble the lasagna roll-ups, lay a lasagna noodle on a flat surface. Use a 1/4 cup measuring cup to measure out the filling for each noodle. Use your fingers to gently press the mixture in a thin, even layer across the entire lasagna noodle. Gently roll up the noodle from one end of the noodle on the short side. Be careful not to press too hard.
Place the lasagna roll-up, seam side down, in the prepared baking dish and repeat until all the lasagna noodles are filled.
Pour the remaining 1/3 cup of marinara sauce over the tops of the lasagna roll-ups. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the roll-ups.
Loosely cover the baking dish with aluminum foil, and bake for 15 minutes. Remove foil, then bake for another 15 minutes.
Garnish with parsley, basil leaves and Parmesan cheese if desired.