What a weekend! Somehow we managed to pack in dinner with friends, roller derby at the brewery, a murder mystery dinner, a little career brainstorming, gymnastics, church, and lots of new recipes. So much for resting, huh?
But if we’re being honest, these are my favorite types of weekends, so I’m totally not complaining.
Friday night, Alex and I had dinner with a couple of friends, and I had the pleasure of whipping up a main dish. When cooking for non-vegetarians, I like to make something hearty and filling (to prove that vegetarians don’t just eat salads…) and I was looking forward to trying a new pasta dish. I found a ton of different recipes for vegetarian lasagna across the interwebs (aka Pinterest) but I ended up creating a simple, I mean very simple, recipe. I thought this would be a good one to share, because it’s easy to make for a large group, or just whip up dinner for two.
This recipe is 5 ingredients. Yes. 5. Ready? go.
Vegetarian Lasagna Rolls
- 8 sheets of lasagna pasta
- 3 cups of marinara sauce
- 2 cups ricotta cheese
- 1 cup spinach
- 2 cups mozzarella cheese
Bring a large pot of water to a boil. Add the lasagna noodles and cook for 8-10 minutes, or until al dente. Transfer the noodles on to wax paper, laying each one out flat. Scoop out about 1/4 cup of ricotta, 2-3 tbsp of marinara, and a few spinach leaves on top of each noodle. Roll the noodles up and place them seam side down in a casserole dish. Then top all of the rolls with the remaining sauce and mozzarella cheese. Bake at 350 for about 25 minutes. Turn oven to broil and broil for 3 minutes or until the top of the cheese turns brown.
Easy, right? We got to enjoy this meal with friends, which of course made it that much more delicious! The cheesecake we had for dessert didn’t hurt either. (Thanks, Taylor & Sheldon for having us over!)
Amazing. Ending a meal with chocolate coconut cheesecake might be my new favorite thing ever.