Name: Spinach Alfredo Lasagna Roll Ups
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 Rollups
Ingredients: 8 lasagna noodle sheets; 4 cups baby spinach, rinsed and drained; 1/4 cup onion, diced; 3 cloves garlic, minced; 1 Tablespoon avocado oil; 15 ounces ricotta cheese (small container is 15oz); 1/4 cup fresh-grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sea salt; 1 teaspoon fresh-cracked black pepper; 1 teaspoon fresh oregano, minced; 1 teaspoon fresh thyme, minced; 2 eggs, lightly beaten; parsley, for garnish; 3 Tablespoons butter; 1 cup heavy whipping cream; 2 cloves garlic, minced; 1/4 cup fresh-grated Parmesan cheese

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Spinach Alfredo Lasagna Roll Ups is comfort food made simple! This dish has all the wonderful flavors of lasagna, in perfectly portioned rolls, and finished with a mouthwatering homemade Alfredo sauce

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When I was a kid, I was the poster child for those compartment plates. My food could not touch, and if it did, I refused to eat the stuff that touched each other. So at family gatherings, my mom had to make my plate so that I would actually eat. On the other hand, I loved many of the casseroles and soups my mom made, which were always full of a variety of ingredients all mixed together. As an adult I don’t have that touching aversion anymore. I still plate my food separately, but I think at this point it’s just force of habit.

One of my favorite casseroles is lasagna. All those glorious layers, the gooey cheese, the comfort. There’s just nothing quite like it. But traditional lasagna is labor intensive, and takes a long time to prepare. And because I’m not a big fan of leftovers, I don’t want to make a big pan of it and have leftovers for days. Last winter I created Venison Lasagna Soup. I love it because it has all the fabulous flavors of lasagna, in an easy soup and I can make just enough for me. So now that I’ve mastered the soup, I figured it was time to move on to the next lasagna creation. I’m still not ready to tackle a full-blown lasagna, so I went with the next best thing, Spinach Alfredo Lasagna Roll Ups

Yes, yes and YES! Spinach Alfredo Lasagna Roll Ups are fabulous, and the perfect bite of comfort. It’s easy to make, less labor intensive than traditional lasagna, and has so many wonderful flavors. And, depending on how many portions you make, Spinach Alfredo Lasagna Roll Ups bake in as little as 30 minutes.

KEYS TO THE PERFECT SPINACH ALFREDO LASAGNA ROLL UPS

Use fresh baby spinach, and lightly saute it with onion and garlic in a little bit of Avocado Oil. Once cool, chop the spinach mixture well
The choice between whole milk or part skim ricotta is yours. I usually use part skim, but sometimes I’ll go with whole milk…and sometimes I’ll use a mix of both
The dry seasonings are garlic powder, onion powder, sea salt, and fresh-cracked black pepper. I also use minced fresh oregano and thyme.
Cook the Lasagna Noodles for 8 minutes in salted, boiling water. Drain, and lay on Wax Paper to cool
Use regular, gluten free, or whole wheat noodles. Do not use oven-ready noodles, because you don’t cook them first, so you can’t roll them
When filling the lasagna, leave a little bit of space along the edges, so the filling doesn’t spill out as it bakes
Place the Spinach Alfredo Lasagna Roll Ups into the baking dish seam-side down so it doesn’t fall apart as it bakes.

MAKE YOUR OWN ALFREDO SAUCE FOR SPINACH ALFREDO LASAGNA ROLL UPS

I like Alfredo sauce, but it’s heavy. And I never buy a jar, because I’ll either feel the need to use it all, or I use it once and eventually toss the rest. So I make my own! It comes together in just minutes, I can make just what I need, and of course tastes better than store-bought.

All you need 4 ingredients: butter, heavy whipping cream, Parmesan cheese, and minced garlic. I don’t add fresh parsley to this sauce, because I garnish Spinach Alfredo Lasagna Roll Ups with parsley
Some recipes call for cream cheese, but that makes it much too heavy for me. Even without the cream cheese, homemade Alfredo is indulgent
Of course, I use fresh-grated Parmesan cheese, because there’s no comparison between fresh and the stuff in the jar

Spinach Alfredo Lasagna Roll Ups are already pretty indulgent, so I go light on the Alfredo sauce. You need enough to make sure the lasagna doesn’t burn while it bakes, but it doesn’t need to drown in the sauce. So when I serve Spinach Alfredo Lasagna Roll Ups I have extra sauce on the side for anyone who wants more.

OPTIONS AND SUBSTITUTIONS FOR SPINACH ALFREDO LASAGNA ROLL UPS

Add rotisserie or grilled chicken to the filling for protein
Add chopped Marinated Artichoke Hearts to the filling mixture
Swap out the Alfredo sauce with traditional marinara

What I love about Spinach Alfredo Lasagna Roll Ups is that it’s perfect for portion control. You can have one roll with a side salad, or two rolls if you’re really hungry. You can also use a small baking dish and make a 1-2 portion serving, which is what I normally do. And yes, I do the two rolls as a meal.

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