Who says gluten-free is no fun? When it’s time to entertain, Karen Morgan’s always got an easy and delicious meal up her sleeve. This one is ooey-gooey, cheesy good and ready for company, but you could keep it all to yourself. Take a look at this episode of Gluten Morgan.
Get a printable version of the recipe below the jump. Cheesy Lasagna Rolls with Spinach
1/2 pound (8 to 10) uncooked gluten-free lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared gluten-free marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella
Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. Grease a small roasting pan or casserole dish with cooking spray; set aside.
Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.
Serves 4 to 6.
What might you fill a lasagna roll with?