Spinach Ricotta Lasagna Roll-Ups
with Zesty Tomato Crostini
- Milk
- Eggs
- Wheat
- Soy
For this shortcut spin on lasagna, you’ll roll up a luscious spinach ricotta filling in fresh lasagna noodles, then top with tangy marinara sauce, sprinkle with quick-melting shredded mozzarella, and bake until browned and bubbly. Serve with lemony tomato and chive crostini for crunchy contrast and major “special occasion” vibes.
Ingredients
14 ounce
Marinara Sauce
½ ounce
Vidalia Onion Paste
5 ounce
Spinach
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
8 ounce
Ricotta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
¼ ounce
Chives
2 unit
Tomato
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Roughly chop spinach. Zest and quarter lemon. Thinly slice each baguette into 8-10 pieces. Dice tomatoes into ¼-inch pieces. Mince chives.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add spinach to hot pan. Season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes (for 8 servings, you may need to work in batches).
Add garlic powder and Italian Seasoning; cook, stirring, until fragrant, 30-60 seconds.
Reduce heat to medium low. Stir in Vidalia onion paste, cheese roux concentrate, and ½ cup water (¾ cup for 8). Cook, stirring, until slightly thickened, 1-2 minutes.
Add cream cheese to pan and stir until melted. Remove from heat.
Stir in ricotta and juice from two lemon wedges (four wedges for 8 servings). Taste and season with salt and pepper. Let sit until cooled slightly, about 5 minutes.
While filling cools, halve lasagna noodles widthwise (you’ll make 10 smaller noodles; 20 smaller noodles for 8 servings).
Spread ½ cup marinara (1 cup for 8) in a 9-by-13-inch baking dish (for 8, divide sauce and roll-ups between two baking dishes).
Place one noodle on a work surface with a short side facing you; spread with 2 heaping TBSP filling, leaving a ½-inch border. Starting with a short side, gently roll up (don’t roll too tightly; filling might come out the sides!).
Place roll-up, seam side down, on top of marinara in baking dish. Repeat assembly with remaining noodles and filling.
Pour remaining marinara evenly over roll-ups, spreading to cover. Sprinkle with mozzarella.
Tightly cover baking dish with foil; bake on top rack for 20 minutes (for 8 servings, bake on top and middle racks).
Carefully remove foil. Return to top rack and bake until cheese begins to brown and noodles are tender, 5-8 minutes more.
Meanwhile, place baguette slices on a baking sheet. Top with a large drizzle of olive oil and season with salt and pepper. Bake on middle rack until lightly browned and toasted, 5-8 minutes (for 8 servings, you may need to toast the crostini after the roll-ups are done baking. Don’t worry, the roll-ups will stay hot!).
In a medium bowl, combine tomatoes, chives, lemon zest, and juice from remaining lemon wedges. Season with salt and pepper.
Top crostini with tomato mixture.
Serve lasagna roll-ups family style or divide between plates. Serve with tomato crostini on the side.
