In this week’s swap, we revisited pasta dish. I was thrilled when I received this one from Hezzi D’s Books and Cooks since I don’t have anything like it in my repertoire! I was even happier when I realized just how easy this recipe is. Lasagna is typically time consuming with a ton of ingredients and is all together a pain in the butt to make, but this one took less than an hour from start to finish! And it was super tasty to boot.
One of my great food loves is spinach artichoke dip, so I decided to add artichokes to the mix and I’m glad that I did. I also used whole wheat lasagna noodles in an attempt to up the health factor, but next time I think I’ll stick to regular old lasagna noodles. I also decided to try baking the individual rolls in muffin tins, and while it worked fairly well, I thought they didn’t get enough extra sauce that way, but luckily I had enough leftover to serve over the top.
Spinach Artichoke Lasagna Rolls – slightly adapted from Hezzi D’s Books and Cooks
- 12 Lasagna Noodles
- 1 8 oz. Package Reduced Fat Cream Cheese
- 1 10 oz. Package Frozen Spinach, thawed and drained
- 1 14 oz. Can Artichoke Hearts, quartered
- 2 Cups Shredded Mozzarella Cheese
- 3 Cups Alfredo Sauce, divided
- 3 Cloves Garlic, minced
- 1 tsp. Oregano
- 1/2 Cup Roasted Red Peppers, chopped
- 1/2 Cup Parmesan Cheese
Preheat oven to 375. Spray a muffin pan or baking pan with cooking spray.
Cook and drain the noodles, then set them individually on waxed paper to prevent sticking.
In a medium bowl, combine the cream cheese, spinach, artichokes, 1 cup mozzarella, 1 cup alfredo sauce, garlic and oregano. Mix well, then spread evenly on top of each noodle. Sprinkle with the roasted red peppers.
Roll the noodles up tightly and place into the muffin tin (or baking pan, seam side down). Top with remaining alfredo and mozzarella and sprinkle with parmesan.
Bake for 30 minutes, or until heated through.