Gluten-Free Lasagna Roll-Ups

Ingredients

• 12 sheets Gluten-free lasagna noodles
• about 425 g Ricotta cheese
• about 285 g Frozen spinach
• 1 large Egg
• 0.25 cup Grated Parmesan cheese
• about 680 g Marinara sauce
• 2 cloves Garlic
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cook the gluten-free lasagna noodles according to package directions. Be careful not to overcook.
3. 3While the gluten-free noodles are cooking, prepare the filling: Thaw and squeeze the spinach to remove excess water.
4. 4In a large bowl, combine ricotta cheese, thawed spinach, egg, grated Parmesan cheese, minced garlic, salt, and pepper.
5. 5Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. 6Lay each cooked gluten-free lasagna noodle flat and spread a generous amount of the ricotta mixture over each noodle.
7. 7Roll up each gluten-free noodle and place it seam-down in the baking dish.
8. 8Pour the remaining marinara sauce over the roll-ups.
9. 9Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until bubbly and heated through.
10. 10Let cool slightly before serving.

Related Guides