You won’t be able to wipe the smile off your kids faces after this meal. I can’t believe I didn’t think to do this myself. What Italian would overlook the idea of turning lasagna on its head (or, quite literally, on its side)….to make it more fun for kids. It took a Whole Foods App to inspire me. Scarlett and I had a blast preparing this dish and it was so easy we may eat lasagna rolls for the rest of our days.
I luckily had just returned from my parent’s home with a jar of my Dad’s famous, homemade sauce. If you don’t have an old, Italian man at the ready with fresh sauce, use your favorite store brand.
Roll-out the Lasagna
1/2 pound uncooked lasagna noodles
1 cup ricotta chesse
1/1/2 cups marinara sauce
1 1/2 cups baby spinach
1 cup shredded mozzarella
1/2 cup shaved parmesan cheese
Preheat the oven to 400. Cook your lasagne noodles in a large pot of boiling water until al dente. Around 8 to 10 minutes. Drain and place on a clean plate.
Lightly oil a small casserole dish, set aside.
Take each noodle and spread surface with Marinara sauce, a few leaves of the baby spinach, a couple dollops of ricotta and then sprinkle with mozzarella. You could even put cut up pieces of meatball on it as well if you had it handy. I, sadly, didn’t.
Roll each noodle up slowly and place in casserole dish either seam-side down or on its bottom. Follow for each noodle. After all your noodles are placed in the casserole dish, spoon the leftover marinara sauce over top and sprinkle with the remaining mozzerella. Finish with fresh, shaved parmesan. Place in the oven and cook for about 20- to 25 minutes or until the sauce bubbles, and then you’re laughing too.