Spinach and Cheese Lasagna Rolls

Lasagna rolls have been on my list of things I've wanted to make for a very long time. I bought the lasagna noodles a long time ago, and then once they were out of sight, they were certainly out of mind. Yes, if I had a witty bird-brain joke, it'd certainly go right here.

I surprised Mama Bird when I told her these were vegetarian. She informed me that Papa Bird would be very disappointed, as he gets a lot of his meals from raiding our leftovers. Apparently Papa Bird doesn't like cooked spinach. He also doesn't like curry powder. I'd call him crazy, but Boyfriend Bird dislikes it as well.

(Actually, I think they're both crazy.)

But back to the lasagna rolls. I did not get many good pictures, partially because my camera's battery was dying, partially because I was hungry and rushing, and partially because I forgot. Take your pick.

These come together very easily, though. It's as simple as making the noodles, mixing everything up, rolling them, and popping them in the oven. The original recipe calls for breading the rolls before baking them, but Mama Bird and I opted to just put sauce on them and bake that way. I think I would have enjoyed the crunch that the breadcrumbs would have given them, but they certainly weren't lacking in taste.

The only other alteration to this recipe is that I have no idea how much mozzarella we used. Mama Bird had bought a block of mozzarella, and when I told her the recipe needed some she just grated up the rest of it. I saw it in the bowl five minutes later and just assumed she had measured it because the recipe was sitting right next to said bowl. So I just mixed everything else up in the bowl, and it wasn't until the rolls were going in the oven that she asked what I did with the rest of the cheese.

Ignore the 'lack' of meat in this recipe, with this much delicious cheese, you won't miss a thing.



You cut the lasagna rolls in half, so you don't just taste pasta. I only boiled 10 pieces of lasagna at first, and ate one. Our pan wasn't entirely full, but we had to make more anyway because I apparently understuffed the rolls. I think they were fine that way, but maybe you want even more cheese in every bite.



Here is another plate that, if only I had plated it well, could have looked amazing. But I was hungry, it smelled good, and Mama Bird was already eating. Waiting was not an option.

Spinach and Cheese Lasagna Rolls from My Kitchen Addiction
(Makes 25 rolls, about $1.48 and 414 calories per 5 rolls)

12 lasagna noodles

5 ounces fresh spinach

1/2 cup ricotta cheese

1/2 cup cottage cheese

4 ounces mozzarella cheese

1 ounce Parmesan cheese

1.25 cups marinara sauce

1. Preheat oven to 425.
   
2. Boil lasagna noodles according to directions. Drain and set aside.
   
3. Cook spinach, drain and shred.
   
4. Combine spinach, ricotta, cottage cheese, mozzarella, Parmesan, and salt and pepper.
   
5. Cut lasagna noodles in half and put about a spoonful of cheese mixture in each half.
   
6. Place seam-side down in PAM'd tray.
   
7. Pour marinara over top and bake for 20 minutes.
   

Today's lessons learned:

• Make sure Mama Bird has measured the mozzarella before you just use it blindly.