Spinach Artichoke Lasagna Rolls Recipe
If you’re a fan of comforting Italian cuisine and crave something new to elevate your dinner table, look no further than this Spinach Artichoke Lasagna Rolls Recipe. These delightful rolls are a perfect combination of creamy, cheesy goodness wrapped in tender lasagna noodles. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this dish is sure to impress. Plus, it’s a great way to sneak in some veggies without anyone noticing!
What Sets This Recipe Apart
What makes this Spinach Artichoke Lasagna Rolls Recipe stand out is its unique twist on traditional lasagna. Instead of layering, we’re rolling! This not only makes for a beautiful presentation but also ensures that every bite is packed with flavor. The creamy filling combines artichoke hearts, spinach, and cheese, creating a rich and satisfying experience. And if you’re looking to add some protein, shredded chicken can easily be incorporated, making it versatile enough for any palate.
Ingredient Rundown
Here’s what you’ll need to create this mouthwatering dish:
- 10-12 lasagna noodles: These will be the base for our rolls, providing structure and heartiness.
- 14 ounces artichoke hearts: Make sure they are drained and chopped for easy mixing.
- 1 cup spinach: Fresh or if you prefer, use 1 1/2 cups frozen spinach that has been thawed and drained.
- 2 cups chicken breasts: Cooked and shredded (this is optional but adds a nice protein boost).
- 1 1/2 cups mayonnaise: Alternatively, you can use Greek yogurt for a lighter option.
- 1 cup grated Parmesan cheese: This adds a sharp, salty flavor that complements the creamy filling.
- 1 cup grated Monterey Jack cheese: For that gooey, melty texture we all love.
- Pinch garlic powder: Just a touch to enhance the flavor.
- Pinch kosher salt: To taste, ensuring all flavors are balanced.
What’s in the Gear List
Before you dive into cooking, gather these essential tools:
- Large pot: To boil the lasagna noodles.
- Baking dish: A 9×13 inch dish works perfectly for this recipe.
- Mixing bowls: For combining the filling ingredients.
- Spoon or spatula: To spread the filling and roll the noodles.
- Aluminum foil: To cover the dish while baking.
Spinach Artichoke Lasagna Rolls Recipe in Steps
Step 1: Prepare the Noodles
Begin by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the lasagna noodles. Cook them according to the package instructions until they are al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Step 2: Make the Filling
In a large mixing bowl, combine the chopped artichoke hearts, spinach, shredded chicken (if using), mayonnaise or Greek yogurt, Parmesan cheese, Monterey Jack cheese, garlic powder, and a pinch of kosher salt. Mix thoroughly until all ingredients are well incorporated.
Step 3: Fill the Noodles
Take one lasagna noodle and place it on a flat surface. Spoon a generous amount of the filling onto the noodle, spreading it evenly. Carefully roll the noodle from one end to the other, enclosing the filling. Repeat this process for each noodle.
Step 4: Arrange in Baking Dish
Preheat your oven to 375°F (190°C). Spread a layer of your favorite marinara sauce on the bottom of the baking dish. Place each rolled noodle seam-side down in the dish. Once all rolls are arranged, top them with additional marinara sauce, and sprinkle with any remaining cheeses.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
Step 6: Serve and Enjoy
Once out of the oven, allow the lasagna rolls to cool for a few minutes before serving. Garnish with fresh parsley or additional Parmesan for a touch of elegance. Enjoy your Spinach Artichoke Lasagna Rolls with a side salad or some crusty bread for a complete meal!
Allergy-Friendly Swaps
If you have dietary restrictions, here are some simple swaps to make this recipe work for you:
- Use gluten-free lasagna noodles for a gluten-free option.
- Replace mayonnaise with a vegan mayonnaise or cashew cream for a plant-based version.
- Substitute the cheeses with dairy-free alternatives.
- Leave out the chicken for a vegetarian option.
Slip-Ups to Skip
To ensure your Spinach Artichoke Lasagna Rolls Recipe turns out perfectly, here are some common pitfalls to avoid:
- Don’t overcook the lasagna noodles; they should be al dente since they will continue to cook in the oven.
- Make sure to drain the spinach thoroughly if using frozen; excess water can make the filling soggy.
- Don’t skip the marinara sauce at the bottom of the dish; it prevents sticking and adds flavor.
- Be careful not to overfill the noodles; they should roll easily without bursting at the seams.
How to Store & Reheat
If you have leftovers (which is unlikely), you can store them easily:
- Place the cooled lasagna rolls in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, simply place the rolls in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes.
- You can also microwave individual rolls for a quick meal, just be sure to cover them to keep moisture in.
Questions People Ask
Can I make these lasagna rolls ahead of time?
Absolutely! You can prepare the rolls in advance and assemble them in the baking dish. Cover tightly and store in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
Can I freeze Spinach Artichoke Lasagna Rolls?
Yes, these rolls freeze beautifully! Assemble and freeze them unbaked in a tightly sealed dish. When ready to enjoy, bake directly from the freezer, adding extra time to ensure they are heated through.
What can I serve with lasagna rolls?
These rolls pair perfectly with a green salad, garlic bread, or even a light soup. You can also serve them with extra marinara sauce for dipping.
Can I use different vegetables in the filling?
Definitely! Feel free to swap out the spinach or artichokes for other vegetables like mushrooms, zucchini, or bell peppers. Just be sure to chop them finely and sauté them if they require cooking.
Reader Favorites
If you love this recipe, you might also enjoy these reader favorites:
- Creamy Spinach And Artichoke Gnocchi Bake
- Creamy Spinach Alfredo Lasagna
- Spinach Ricotta Lasagna Roll Ups
In Closing
This Spinach Artichoke Lasagna Rolls Recipe is a delightful twist on a classic, combining creamy flavors with a fun presentation. It’s perfect for any occasion, from family dinners to potlucks. So, roll up your sleeves, gather your ingredients, and get ready to impress everyone at your table!
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Spinach Artichoke Lasagna Rolls Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Noodles - Boil a large pot of salted water, add lasagna noodles, and cook until al dente. Drain and lay flat on a towel.
- Step 2: Make the Filling - Combine artichoke hearts, spinach, shredded chicken (if using), mayonnaise or Greek yogurt, Parmesan cheese, Monterey Jack cheese, garlic powder, and kosher salt in a bowl. Mix thoroughly.
- Step 3: Fill the Noodles - Place a noodle on a flat surface, spoon filling onto it, and roll it up. Repeat for each noodle.
- Step 4: Arrange in Baking Dish - Preheat oven to 375°F (190°C). Spread marinara sauce in the dish, place rolled noodles seam-side down, top with more sauce and remaining cheeses.
- Step 5: Bake - Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Step 6: Serve and Enjoy - Let cool for a few minutes before serving. Garnish with parsley or Parmesan and enjoy!
Notes
- Use gluten-free noodles for a gluten-free option.
- Replace mayonnaise with vegan alternatives for a plant-based dish.
- Store leftovers in an airtight container in the fridge for 3-4 days.
