One of my pet peeves about recipe comments is people who substitute ingredients then complain to the recipe writer that it didn't turn out. Or even better, they give the recipe a bad review because they completely changed the recipe for the worse, but somehow that's the recipe writer's fault. I take full responsibility for all the changes in this recipe, but I will tell you they were great! I'll be the original recipe was pretty good too. For some reason my Aldi often is out of Monterey jack cheese. Why? I have no idea! I bought Gouda instead but hedged on using it. Instead I used mozzarella and let's be honest - it was a smart choice. These roll ups were wonderful. I made them on a Thursday even after a very disappointing and painful dentist appointment, knowing full well that my Friday afternoon self would VERY much appreciate my Thursday night self for making them. Who wants to come home on Friday after a rough week at work, with a still sore mouth, and put dinner together? Not me. But what WAS easy was tossing this in the oven and just waiting for it to be done. This recipe is pretty yummy. I'd certainly make it again, and even ahead again, that worked great. The kids were VERY interested in what I was doing and we had fun talking and rolling together.
Spinach Lasagna Roll Ups
9 lasagna noodles
15 oz. ricotta cheese
16 oz. cottage cheese
8 oz. Monterey jack cheese, shredded
5 oz. Parmesan cheese, shredded
4 cloves garlic, minced
3 cups chopped fresh baby spinach
24 oz. (3 cups) spaghetti sauce
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish
Preheat oven to 350 degrees.
Cook pasta according to package directions, just until al dente. Be sure to salt your pasta water liberally!
Drain noodles and use tongs to gently place on parchment or foil in a single layer to allow the noodles to cool and keep them from sticking together.
In a large bowl combine ricotta, cottage cheese, ¾ of the Monterey jack, ½ the Parmesan, spinach, and garlic along with a couple large pinches of salt and pepper.
Pour ½ of the sauce into the bottom of a baking dish.
Divide cheesy filling mixture evenly between the noodles, spreading the mixture in an even layer across the surface of each noodle.
Gently roll each noodle up and place roll ups seam side down in the sauce in the baking dish.
Drizzle roll ups with remaining sauce.
Sprinkle roll ups with remaining Monterey Jack and Parmesan cheeses.
Cover tightly with foil and bake for 30 minutes.
Remove foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
Garnish with fresh parsley and enjoy!
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