
Active Time
30 minutes
Total Time
3 hours 30 minutes
Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.
Ingredients
Serves 61 pound lasagna noodles (not no-boil)
1 (16-ounce) container ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
2 (24-ounce) jars marinara sauce, divided
Step 1
In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
Step 2
Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
Step 3
Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
Step 4
Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
Step 5
Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.![Slow Cooker Family Favorites] (https://vulcan.condenastdigital.com/epi/photos/57e95854635f9bc83cf65e79/master/pass/slow-cooker-family-favorites-maggie-shi-092616.jpg)Reprinted from Slow Cooker Family Favorites: Classic Meals You'll Want to Share with permission by The Countryman Press. Copyright © 2016 by Maggie Shi.Buy the full book from Amazon.