Thanks to gluten free lasagna noodles, I was able to make my memorable dish of lasagna. Here's the recipe, from my mother to me to you! I hope you enjoy!
Jan's Spinach & Cream Cheese Lasagna Roll-ups
I don't have a set recipe for this, so you can tweak it any way you want. Depending on how many you want to make, here is what I use to make 10 roll-ups:
10 uncooked gluten free lasagna noodles
1 (10 oz.) box frozen spinach, thawed and drained well (you can use fresh spinach, but you will have to chop it up)
1 (8 oz.) brick Cream Cheese, softened
1 jar of your favorite spaghetti sauce or homemade sauce
garlic cloves, minced
1 lb. ground beef (optional, if you want meat)
- In a big pot, steam 10 uncooked lasagna noodles just until pliable. Carefully lay lined up on wax paper or damp paper towels. You can also let them soak in a pan of water.
- In a bowl, combine the thawed and drained spinach and cream cheese. Mix well.
- Depending on what else you want in the filling, add now: minced garlic, garlic powder, onion powder, grated Parmesan, and/or grated mozzarella cheeses (I personally suggest both cheeses). Amounts are up to you.
- Mix well. (If you don't want spinach, you can always make a cheese mixture only).
- If you want a meat sauce, brown the amount of ground beef you want in a skillet, drain and put back in skillet and add your sauce. Keep separate from spinach mixture. Use small amount of sauce to line the bottom of a 13x9 pan. I use a glass pan.
- With your noodles lined up in a row, spread filling evenly among the noodles from top to bottom. Roll up jelly roll fashion. Lay seam side down, with some space between them. Cover with sauce any way you like. You can always make extra sauce to add when serving if you like it saucy.
- If you like, sprinkle more cheeses on the top. Cover with foil. Bake in 350 degree oven for about 30-45 minutes if you don't refrigerate first. If refrigerated, take out and bring pan to a warmer temp before putting in oven and bake about an hour.