SPINAH ARTICHOKE LASAGNA ROLLS

SPINAH ARTICHOKE LASAGNA ROLLS
SPINAH ARTICHOKE LASAGNA ROLLS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Spinach Artichoke Lasagna Rolls

  • Spinach Artichoke Lasagna Rolls Recipe

  • Serves: 8 to 12

  • Prep Time: 30 Min

  • Cook Time: 20 Min

  • Cooking Method: Bake

  • Ingredients

  • 1

    pkg lasagna noodles, cooked

  • 1

    lb ground Italian sausage (can be omitted for vegetarian)

  • 2

    bag(s) fresh baby spinach

  • 2

    c artichoke hearts frozen or canned

  • 1

    c mozzarella cheese

  • 1

    c provolone cheese

  • 1

    c romano cheese, grated

  • 1

    c asiago cheese, grated

  • 1

    c parmesan cheese

  • 24

    oz cottage cheese, small curd

  • 15

    oz ricotta cheese

  • 1

    jar(s) alfredo sauce (or homemade)

  • 5

    clove garlic (or more depending on your taste)

  • 2

    tsp garlic powder

  • 2

    tsp parsley (fresh is best)

  • salt (amount depends on taste)

  • Ingredients

  • 1

    pkg lasagna noodles, cooked

  • 1

    lb ground Italian sausage (can be omitted for vegetarian)

  • 2

    bag(s) fresh baby spinach

  • 2

    c artichoke hearts frozen or canned

  • 1

    c mozzarella cheese

  • 1

    c provolone cheese

  • 1

    c romano cheese, grated

  • 1

    c asiago cheese, grated

  • 1

    c parmesan cheese

  • 24

    oz cottage cheese, small curd

  • 15

    oz ricotta cheese

  • 1

    jar(s) alfredo sauce (or homemade)

  • 5

    clove garlic (or more depending on your taste)

  • 2

    tsp garlic powder

  • 2

    tsp parsley (fresh is best)

  • salt (amount depends on taste)

Directions

Spinach Artichoke Lasagna Rolls Directions 1 Cook lasagna noodles. When done, lay out flat on a sheet to prevent them from sticking together while preparing. 2 While noodles are cooking, brown sausage. Set aside. *omit sausage or use vegetarian sausage* 3 Add garlic and spinach. Cover and cook on low until they begin to wilt. 4 Slice or chop artichoke and add them to the just wilting spinach, and cook for until hot. Stir in drained Italian sausage. *Do not over cook.* 5 Mix all the shredded cheese in a bowl. Remove about 1 cup for topping. Mix all the other cheeses, garlic powder, and parsley in the bowl with the shredded cheese. If you do not use cottage cheese, use more ricotta. 6 Pour some alfredo sauce on the bottom of your baking. Just enough to cover it. 7 Take one noodle at a time and spread the cheese mixture on the noodle, then sprinkle the sausage, spinach, artichoke on the cheese. 8 Roll the noodle, and place it in your baking dish. 9 After you baking dish is full pour alfredo sauce over the top, Be sure all the noodles are well covered. 10 Sprinkle the saved shredded cheese on the top and bake at 400 degrees for about 20 mins or until the cheese is bubbly. (We like the cheese golden brown) 11 Enjoy!!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: