32 oz Jarred Pasta Sauce ( I love Rao's Arrabiatta Sauce)
16 oz Ricotta cheese
4 green chilis; roughly chopped (use serrano or thai green chilis for more heat)
4 cloves garlic
1 cup cilantro; tightly packed
1 bunch scallions; roughly chopped
Handful of Basil leaves (optional)
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
2 tbsp oil
1 tbsp garlic; minced
1 onion; diced
1 bell pepper; diced
1 10 oz bag spinach
2 tsp Italian seasoning
1 tsp crushed red chili flakes
salt and pepper to taste
In a large pot, boil about 12-15 lasagna sheets according to directions on box. Drain, and place back in the pot with additional water to keep the lasagna sheets from sticking to each other.
Make The Ricotta Mix:
In a food processor mix together ricotta cheese, chilis, garlic, cilantro, scallions, garlic powder, and onion powder until all blended together. Once mixture is made, set aside.
Make the Spinach Filling:
In a pot, heat 2 tbsp oil, once hot add in garlic, and saute until fragrant but not brown.
Add in onions, bell peppers and let cook for 6-7 minutes until they onions and peppers have softened
Mix in the bag of spinach in handfuls, mixing and letting the spinach wilt down with every addition. Add the the Italian seasoning, crushed red pepper and sauté until spinach is completely wilted and soft. If there is too much liquid, keep simmering until the liquid evaporates.
Empty your choice of jarred pasta sauce into a large bowl and add one heaping spoon of the ricotta mixture to the sauce and stir well. If you like things spicy, add crushed red chili flakes to the sauce as well.
Lay out all of the lasagna sheets and let them dry or pat them dry so the mixture doesn't slide off during assembly. Ladle a few big spoonfuls of tomato sauce on the bottom of a 9x13 inch baking tray and set aside.
Start by spread about two spoonfuls of the ricotta mixture on each lasagna sheet (leaving about an inch of space on the end and then sprinkle with a handful of mozzarella cheese. Next, using your hands or a spoon spread about two spoonfuls of the spinach mixture on top, then topped by a spoonful of the tomato sauce (evenly spread all over) and finally with a generous sprinkle of mozzarella cheese (mozzarella helps keep the roll together). Starting at the bottom, roll the lasagna sheet up and place in a baking sheet with the flap side facing down. Repeat until you've used up all of the ingredients.
Once all the sheets have been rolled up, pour the sauce all over the rolls, top with few handfuls of mozzarella cheese, and bake covered at 350 for about 10 minutes.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/dinner/lasagna-roll-ups-with-spinach-garlic-herb-ricotta/