Spinach Lasagna Rolls: Meatless Mondays

    I love the ease of using the no boil lasagna noodles, but sometimes you just have to go back to the original.  These spinach lasagna rolls require boiling the noodles in order to spread the cheesy spinach goodness on them and wrap them up.  I liked that this was not another pasta dish with red sauce. 

    The filling for these rolls is a combination of cream cheese, spices, mozzarella cheese, spinach, and a bit of alfredo.  My husband loved the fact that there was no ricotta cheese in this type of lasagna as he is not a fan.  The addition of the cream cheese, which I never would have thought of, gave the filling a silky smoothness.  The alfredo sauce was a wonderful accompaniment to the spinach rolls.  They are very filling and we ended up having enough left over for lunch the next day.  There are so many different additions you could make to these lasagna rolls such as artichokes, onions, carrots, or any other vegetable you can possibly think of.

Spinach Lasagna Rolls (adapted from What’s Cookin, Chicago?)
1 (8 oz) brick cream cheese (I used the 1/3 less fat)
1 (10 oz) package frozen spinach, thawed and drained
2 c. shredded mozzarella cheese
3 garlic cloves, minced
1 t. oregano
1/2 t. salt
1/2 c. roasted red peppers, chopped
1/2 c. Parmesan cheese
12 lasagna noodles, cooked and drained
3 c. Alfredo sauce (I used Classico’s Light Alfredo)

1.  Preheat the oven to 375 degrees.  Spray a 9 x 13 inch pan with cooking spray.

2.  Set the boiled and drained noodles on a sheet of waxed paper so that they do not stick.

3.  In a bowl combine the cream cheese, 1 cup mozzarella, 1 cup Alfredo sauce, garlic cloves, spinach, oregano, and salt.  Spread evenly on each of the noodles.  Top the cheese mixture with the chopped roasted red peppers.


4.  Roll up the noodles tightly and place seem side down in the baking pan.  Top with remaining Alfredo sauce and then sprinkle with mozzarella and Parmesan cheeses.

5.  Bake for 30 minutes or until heated through.

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