I've always loved Lasagna and growing up it was my favorite food. Instead of making my traditional lasagna I decided to give lasagna roll ups a try. Since Spinach and Artichoke are a great combination I figured why not make my roll ups using the two as the main ingredients. I also wanted to make a white sauce to and I am not a huge fan of Alfredo so I made a cream cheese sauce instead. These were beyond good and I can't wait to have some of the left overs for lunch tomorrow!
Spinach Artichoke Lasagna Roll Ups with Cream Cheese Sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
15 oz container Part-skim Ricotta Cheese
1 cup Shredded Part Skim Mozzarella Cheese, Plus More For Topping
1/2 cup Freshly Grated Parmesan Cheese
1 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Freshly Chopped Parsley
2 cloves Garlic, Minced
10 Lasagna Noodles Cooked According To Package Directions And Cooled Slightly
For the Cream Cheese Sauce
4 oz cream cheese, softened
1 tsp Garlic Powder
1 tbsp Parmesan Cheese
1/2 Cup Milk
In a small saucepan combine all ingredients and whisk until smooth and bubbly. (You can add as much or as little milk as you want depending on how thick you would like the sauce)
For the Lasagna Roll Ups
Preheat oven to 350 degrees F.
In a large bowl, mix the artichokes, spinach, ricotta, mozzarella and Parmesan cheese, salt, pepper, and garlic until combined. Spread a ladle or two of the cream cheese sauce in the bottom of a 9×13 baking dish.
Lay out one lasagna noodle on a cutting board, spread about 1/4 cup of the spinach artichoke mixture along the noodle and roll up the noodle from one end to the other. Lay the roll seam side down in the pan on top of the sauce.
Repeat with remaining noodles and filling, laying each on top of the sauce. Top with more sauce and as much mozzarella cheese as desired.
Bake in the preheated oven for 20-30 minutes until heated through and cheese is browned slightly on top. Sprinkle with chopped parsley. Enjoy!
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