Lasagna goes green with these colorful, delicious Spinach Lasagna Rolls.
Weeknight Spinach Lasagna Rolls
1 (24-ounce) jar marinara sauce, divided
8 uncooked lasagna noodles
1 (10-ounce) package frozen chopped spinach, thawed and liquid squeezed out
2 cups full-fat cottage cheese
¾ cup shredded mozzarella cheese, divided
⅓ cup grated Parmesan cheese
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional)
Arrange a rack in the middle of the oven and preheat to 350°F. Spread 1 ½ cups of the marinara in an even layer in a 9×13-inch baking dish.
Cook the lasagna noodles according to the package instructions until al dente and drain. Lay the noodles on a clean towel to cool and dry.
Mix together the spinach, cottage cheese, ½ cup of the mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using) in a medium bowl.
Working one at a time, place ⅓ cup of the spinach and cheese mixture on a lasagna noodle and spread in an even layer with the back of a spoon. Roll the noodle up and place seam-side down in the prepared baking dish. Repeat with the remaining noodles. Spoon the remaining 1 cup marinara over the rolls and sprinkle with the remaining ¼ cup mozzarella cheese.
Bake spinach lasagna rolls uncovered until heated through, 15 to 20 minutes.