SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S RECIPE

Spinach & Cheese
Lasagna Roll-Ups

Cheesy spinach-filled lasagna noodles rolled up individually, covered in homemade spicy marinara and baked until bubbling. A cozy Italian-inspired dinner for two.

♨
Serves
2
◷
Prep Time
25 min
◷
Cook Time
45 min
★★☆☆☆
Difficulty
Easy

WHAT YOU NEED

Ingredients
  • 6 lasagna noodles
  • 2 extra lasagna noodles, for insurance
  • ¾ cup whole-milk ricotta
  • ¾ cup shredded whole-milk mozzarella
  • ¼ cup grated Parmesan
  • 5 oz frozen chopped spinach, thawed and squeezed very dry
  • 1 egg yolk
  • 1 garlic clove, minced, for the filling
  • 1½ tsp dried Italian seasoning, divided
  • Kosher salt, for filling and marinara, plus more for pasta water
  • Black pepper, for filling and marinara
  • ½ cup shredded mozzarella, for topping
  • 2 Tbsp grated Parmesan, for topping
  • Fresh basil, for finishing
  • 1 Tbsp olive oil, for the marinara
  • ½ medium onion, finely chopped
  • 3 garlic cloves, minced, for the marinara
  • ¼–½ tsp crushed red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can whole peeled tomatoes, preferably San Marzano
  • 1 Tbsp sugar

COOK IT

1

Start The Marinara.

Heat 1 Tbsp olive oil in a large skillet or saucepan over medium heat. Cook the onion for 4–5 minutes until softened. Add the garlic and crushed red pepper and cook for about 30 seconds.

2

Get The Tomatoes In.

Add the crushed tomatoes and whole peeled tomatoes, breaking the whole tomatoes up with a wooden spoon. Stir in the Italian seasoning, 1 Tbsp sugar, salt and pepper. Simmer uncovered for 25–30 minutes. You may have extra sauce; refrigerate or freeze leftovers. Taste near the end. If the tomatoes still have that sharp canned bite, add another teaspoon of sugar.

3

Boil The Lasagna Noodles.

Bring a large pot of salted water to a boil. Cook 8 lasagna noodles until al dente. You only need six, but the extra two are insurance against tearing. Drain and lay them flat so they do not stick together.

4

Make The Filling.

Squeeze the thawed spinach very dry. Mix it with the ricotta, ¾ cup mozzarella, ¼ cup Parmesan, egg yolk, 1 minced garlic clove, ½ tsp Italian seasoning, ¼ tsp kosher salt and ¼ tsp black pepper.

5

Roll 'Em Up.

Lay six noodles flat. Divide the spinach-cheese filling evenly over them, then roll each noodle from the short end. Keep them snug, not strangled.

6

Build The Dish.

Heat the oven to 425°F. Spoon marinara into the bottom of a 9×9-inch baking dish. Set the roll-ups seam-side down, spoon more marinara over the top, then finish with ½ cup mozzarella and 2 Tbsp Parmesan.

7

Bake The Roll-Ups.

Cover the dish with foil and bake for 15 minutes. Uncover and bake another 8–10 minutes until the cheese is melted and the sauce is bubbling.

8

Let The Roll-Ups Rest.

Give the lasagna roll-ups about 5 minutes out of the oven. It helps the filling settle and keeps the first bite from being approximately the temperature of the sun.

9

Finish It.

Finish the roll-ups with fresh basil. Spoon a little extra warm marinara onto each plate, add the roll-ups and serve. Dinner is ready. Stop screwing with it.

FULL GAME PLAN

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