Hi I'm Bridget. I blog over at What's Cooking in the Burbs and today I'm sharing one of my favorite lasagna recipes with you! Lasagna has been a childhood favorite of mine and I love how versatile it is. Next time you feel like making lasagna, why not mix it up and give these Spinach Artichoke Lasagna Roll Ups a try! Trust me, you won't be disappointed!
Spinach Artichoke Lasagna Roll Ups with Cream Cheese Sauce
Makes 10 Rolls
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 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 the top with chopped parsley, if desired. Enjoy!