This simple recipe is fun to make and great for a crowd. You need to cook the noodles to allow them to be rolled. Be care not to overcook them or they will fall apart and turn to mush when cooked.
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Try changing up the ingredients by adding squash, zucchini, grilled asparagus tips or roasted tomatoes. You can also substitute bleu, cheddar or provolone cheeses for a different taste.
Take these for a spin and make your own special variation.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Four-cheese lasagna roll-up
24 lasagna noodles
1/4 cup olive oil
5 large garlic cloves, minced
1 large sweet onion, peeled and sliced
2 pounds frozen chopped spinach, thawed and well-drained
3 cups ricotta cheese
1 cup shredded asiago cheese
2 cups shredded mozzarella cheese
1 cup shredded aged provolone
1 teaspoon kosher salt
1 1/2 quarts marinara sauce
Cook off lasagna noodles as per directions on package Drain; lay flat on a sheet pan covered in refrigerator until ready to use.
Preheat oven to 325 degrees.
Heat oil in skillet over medium heat. Saute; garlic and onion for 2 to 3 minutes. Remove from heat.
Combine spinach, ricotta, asiago, provolone, salt, garlic, onion and 1 cup of mozzarella cheese. Spread each cooked lasagna noodle with a heaping 1/4 cup of cheese mixture. Roll up firmly.
Pour marinara sauce into 2-inch cake pan. Place rolls seam-side down in pan, cover with foil.
Bake for about 5 to 8 minutes.
When rolls reach an internal temperature of 155 degrees, uncover and sprinkle with remaining mozzarella. Continue cooking 3 to 4 minutes longer or until cheese is melted and has a nice golden brown crust.
Serve with fresh garlic bread and a nice Caesar salad.