Originally posted to my old blog in August 2020
Ingredients
Sauce
2 c of milk
3 tsp butter
2 tsp Garlic
2 tbsp flour
1/2 squeezed lemon
1/4 c parmesan
Filling
1/2 of a 15 oz ricotta container
1 brick of softened cream cheese
12 oz frozen spin
1/3 cup of mozzarella
1 egg
1 cup of shredded chicken (optional)
Topping
1 1/2 c mozzarella
Parsley to garnish (optional)
This dish is a mom win when it comes to busy week night meals! It really take too long and you can even make the spinach mixture ahead of time and refrigerate so it’s all set when you’re ready to assemble! My two youngest love helping and you can totally get your kids involved with helping make this one. I always say the more your kids help you with these “menial” tasks, the more willing they will be to take initiative for other around the house chores and it will be easier when they need to take care of themselves sufficiently one day!! You will also make so many memories to look back on 🙂
Start by boiling your lasagna to the package’s directions. After I drain them I usually pour cold water over them and let them sit in that to stop them from cooking more and sticking together.In a skillet over medium heat, melt your butter. Add minced garlic and cook oil everything smells fragrant. Add flour and whisk until bubbly, usually about 1 minute. Pour in milk and whisk quickly so you there’s no clumping. Add in parm and lemon juice and salt and pepper. Reduce heat and let simmer to it thickens, about 5 min.In a large bowl: mix ricotta, thawed/drained frozen spinach, cream cheese, mozzarella, and egg. (If you intend to add chicken, I mix the chicken in this bowl with everything! My IP chicken is really yummy in this pasta, too!) Set to the side.Grab a large casserole or baking dish and add a bit of that white butter sauce and coat the bottom of the dish with it.
Next, you can start assembling your roll ups!
For convenience and less mess, get a baking sheet and lay out a few strips of your lasagna. Take a heaping spoonful of the ricotta + spin mixture and spread all across the noodles. Roll them up carefully. If any noodles that break or tear while cooking, that’s okay! Don’t toss them. When you roll them everything will come together and you can hide those tears! Lay them long ways in your dish.
Once you’ve finished that process, add the rest of your white butter sauce to the top of the roll ups and cover with mozzarella cheese.
Pop in the oven at 375 for 30 minutes. Watch for when the cheese on tops turns golden and bubbly. Serve with a salad or garlic bread.
My husband doesn’t impress easily when it comes to food (he is the master chef after all!) and he always eats 2 servings (at LEAST!) of this when I make it. He also says, “it presents very well”….so there’s that, LOL!! Kids love it and clear their plates, too. OH and this makes a lot!!! We always have lots of left overs for our family of 5.
