Lasagna doesn’t have to be time consuming! This delicious easy time saving vegetarian gluten free lasagna roll is so easy to make that even it can be made on a weeknight!
1 package of Tinkyada Rice Pasta Lasagna
2 cups baby spinach, blanched and chopped
20 oz container ricotta cheese
2 tsp salt
1 tsp pepper
1/2 tsp chili pepper flakes (optional)
2 cups marinara sauce (Store bought or homemade)
½ cup shredded mozzarella cheese
2 tsp chopped Basil
Preheat the oven to 375ºF
Using a large stock pot, cook lasagna pasta for 10-12 minutes, rinse, drain, and set aside.
While the pasta is cooking, combine 1 tsp salt, spinach, and ricotta cheese in a large bowl and mix until incorporated.
In another large bowl, combine the marinara sauce, chili pepper flake, pepper, and 1 tsp salt.
Spread a thin layer of sauce at the bottom of a 9 by 13 inch baking dish.
On a clean flat working surface, place 1 lasagna sheet and evenly spread 1 tablespoon of cheese mixture on to the pasta sheet and then gently roll up. Repeat the process until all lasagna sheets and filing are used up.
Gently spoon sauce on each lasagna roll and then top with a pinch of mozzarella sauce.
Bake covered for 25 minutes. Remove foil and boil for 5 minutes to brown the top.
Sprinkle with chopped basil and Enjoy!