Mini Lasagna Rolls

Do you love lasagna? Go ahead... raise your hand. Everyone loves lasagna, but sometimes serving a large casserole dish of pasta doesn’t work for every type of event. Now you can have all of the carbs,
cheese, sauce, and gooey deliciousness of lasagna – all in two bites! I take a classic filling of spinach and ricotta, gently roll in cooked lasagna noodles and top with sauce and cheese. It’s like momma made it but in fun size portions! Love it!

Ingredients

8-10 lasagna noodles, cooked al dente

2 cups ricotta cheese

1 (10 oz.) package frozen chopped spinach, thawed, water squeezed out

½ cup parmesan cheese

1 egg

2 cloves garlic, minced

Juice of half a lemon

2 tsp Italian seasoning

1 tsp onion powder

½ tsp black pepper

1 cup tomato sauce

1 tsp salt

1 cup shredded mozzarella cheese

Directions

Preheat oven to 350˚F. Coat baking dish with cooking spray and set aside.

In a large bowl, mix filling ingredients together.

Lay cooked noodles out flat and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll filling in noodle end to end.

Place seam side down in baking dish. Arrange rolls in a row and top with a spoonful of sauce and sprinkle of cheese.

Bake for 15-20 minutes until filling is warm and cheese is melted.
Serve rolls on toothpicks with any remaining tomato sauce on the side for dipping.

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Mini Lasagna Rolls