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.
Recipe information
Total Time
3 hours 30 minutes
Yield
Serves 6
Ingredients
Preparation
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.
Recipe notes
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