Spinach Lasagna Roll Ups Recipe

Spinach Lasagna Roll Ups with Artichokes and Pistachio Parmesan Topping with a cheesy, veggie loaded filling and a crisp, crunchy pistachio and parmesan topping.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Italian

Keyword: lasagna, pasta

Servings:

Calories: 638kcal

Equipment

9x13 or larger ceramic baking dish or lasagna pan
aluminum foil
cooking spray

Ingredients

1 lb lasagna noodles, boiled and drained (NOT oven ready)

Filling

1 10 oz box frozen whole leaf or chopped spinach, thawed and rung out to remove excess liquid
2 3.4 oz jars artichoke hearts, drained and roughly chopped
1 16 oz container whole milk ricotta cheese
1 ½ cups grated parmesan cheese
2.5 8 oz balls fresh mozzarella, torn into small pieces (reserve 4 oz for topping)•
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon fresh ground black pepper
⅛ teaspoon fresh ground nutmeg
½ bsp prepared basil pesto
1 large egg

Sauce

4 tablespoon unsalted butter
2 tablespoon all-purpose flour
salt and pepper, to taste
⅛ teaspoon grated fresh nutmeg
½ teaspoon lemon zest
12 cup grated parmesan cheese
1 tablespoon prepared basil pesto
2 cups milk

Pistachio Parmesan Topping

1 cup grated parmesan cheese
1 teaspoon lemon zest
½ cup finely chopped or processed pistachios
1 tablespoon olive oil

Instructions

Prep
1. Boil pasta to package directions for al dente, drain and lay in a flat, even layer on a sheet pan so they don’t. stick.
2. Se aside to cool while you make the filling. Makes 16 lasagna noodles (will have a bit of extra noodles).
3. Spray a lasagna pan with cooking spray, and preheat the oven to 375 degrees.
Mix the Filling
1. Ring out the frozen spinach well to remove any excess liquid, and add to a large mixing bowl.
2. Add the drained artichoke hearts, cheeses, pesto, egg and spices to the bowl, and mix until well combined.
Make the Sauce
1. In a small saucepan, melt butter over medium heat.
2. Once butter is melted, add flour and stir until well combined with butter.
3. Slowly stir in the milk, and stir until well combined.
4. Add the lemon zest, nutmeg, pesto, salt and pepper, and cook- stirring occasionally until thickened; about 6-8 minutes.
5. Turn off the heat and add the parmesan cheese. Stir to combine.
Prepping the Rolls
1. Ladle about 1 cup of the sauce into the bottom of the greased baking dish, and spread into a thin layer.
2. Add about ¼ cup of filling to the center of each lasagna sheet, and roll to close. As you roll, transfer the lasagna rolls to the baking dish with and layer over the sauce. You can layer them upright, or lay them on their sides.
3. Once all lasagna filling is used and all lasagna rolls are in the dish, top the rolls with the remaining sauce.
4. Top with mozzarella cheese.
Making the Pistachio Parmesan Topping
1. Combine the parmesan, lemon zest, finely chopped pistachios and olive oil in a small bowl, and stir util well combined.
2. Sprinkle over the prepared lasagna rolls in an even layer.
Baking the Rolls
1. Cover the baking dish with aluminum foil, and bake in preheated oven for 30 minutes.
2. After 30 minutes, uncover the dish, and bake and additional 15-20 minutes, until topping is well browned, and sauce is bubbly.
3. Allow to cool for about 10 minutes before serving.

Notes

*Instead of fresh mozzarella, you could use 2 cups shredded mozzarella in the filling, plus ½ cup for topping he finished dish.

Nutrition