Get your glass ready, you're going to need it. This is definitely a two drink recipe. Oh man did I not prepare myself for this undertaking. Lasagna rolls, has to be easier than lasagna, so wrong. I found this recipe on the Whole Foods website. I have a thing against Kroger, we don’t get along, they gross me out a bit. So I try to stick to the farmers markets as much as possible. Gets kind of tricky, that’s when I take a trip to Evansville and visit Schnucks, the friendly neighborhood store.
To get started, poor yourself your favorite cocktail, I opted for Sam Adams Summer Ale pictured with my new Grand Canyon pint glass compliments of mother and father. A good choice.
8-10 lasagna noodles (cooked to your liking and slightly cooled, you have to roll them you know)
Marinara Sauce (I usually have my own, or whip it up quickly, there’s a recipe on here somewhere, if not, pick the sauce of your choosing)
Baby Spinach (again, I happened to have frozen CSA spinach in the freezer, I’m sure fresh would be delicious, but this was cheaper)
While boiling your noodles, you can heat your oven to 400 and grease up a roasting pan.
This is where it gets tricky, note the multiple cocktails. Lay one noodle flat. Spread ricotta cheese, then spread marinara, followed with spinach. Roll up and place in dish. You may think more is better, wrong. They ooze all over you and are hotter than heck if not cooled.
Repeat this process until all your noodles are rolled. When placing them in the pan, make sure they are close enough together, they don’t unroll on you. Once complete, top with remaining marinara and sprinkle with mozzarella to your liking.
I didn’t include measurements on this one because it’s kind of to your liking. I took a few pictures along the way to guide you a bit.
I opted for a side of steamed summer squash sprinkled with cinnamon. Delicious.