I love this recipe. It looks so pretty, and each bite is a burst of flavor. Rolling the lasagna is even easier than layering a traditional lasagna dish! I made this up years ago when I was looking for a creative twist on pasta in red sauce. It was a hit and I make it pretty frequently for dinner parties. Its a vegetarian dish, loaded with spinach, but still creamy and cheesy!
-1 tablespoon olive oil
-1 red onion, diced into small cubes
-5 garlic cloves, finely minced
-1 pound frozen chopped spinach
-8 ounce package cream cheese (go with the light version)
-1/2 cup milk
-2 tablespoons pesto sauce
-1/2 teaspoon red pepper flakes
-1 tablespoon Italian seasoning
-1 cup chopped artichoke hearts (optional)
-1/2 cup chopped mushrooms (optional)
-salt and pepper to taste
-12 lasagna noodles, boiled al-dente
-1 jar prepared marinara sauce
-Parmesan cheese for garnish (or mozzarella)
-Boil the lasagna noodles in hot water until al-dente. Drain and keep aside.
-Heat olive oil and cook onions and garlic until caramelized. Add the spinach and optional artichokes and mushrooms and cook for 3 minutes. Season with salt, pepper, red pepper flakes and 1 tablespoon Italian seasoning.
-Add cream cheese, milk and pesto sauce and stir until cream cheese is melted.
-Pour the marinara sauce into a 9x13 baking dish. Add 1 tablespoon Italian seasoning and stir into sauce.
-To roll the noodles, lay them out flat and spread 1/2 cup spinach mixture on each noodle. Roll the noodles and place seam side down into the marinara sauce. Garnish with Parmesan cheese and additional Italian seasoning, then bake for 20 minutes at 375 degrees.