Lasagna Rolls with Spinach and Ricotta

Put a new spin on lasagna with these lasagna rolls stuffed with ricotta and spinach.

lasagna 3Ingredients:
Lasagna rolls:
1 package of lasagna noodles
1 container of ricotta cheese
parmesan cheese
grated cheese (mozarella, cheddar or both)
1 egg
fresh spinach, chopped
dash of parsley, pepper and garlic powder

1 tbsp olive oil
1 can crushed tomatoes
1/2 can of tomato paste
1 onion, diced
4 garlic cloves, minced
generous amounts of basil, oregano and parsley
dash of crushed red pepper flakes (or more if you like it spicy), pepper and garlic powder
1 bay leaf

Note: If you don’t want to make your own sauce, you can use a jar/can of your favourite ready-made pasta sauce.

1. Bring a large pot of water to a boil and add the entire package of lasagna noodles (usually about 12). Cook until almost ready.
2. Meanwhile, get started on the sauce. Heat the olive oil in a separate pot on medium heat. Saute the onion and garlic until tender.
3. Add the crushed tomatoes, tomato paste and spices. Bring to a boil then let simmer on low heat for 25 minutes.
4. In a medium bowl, combine the ricotta and egg. Mix until lightly blended.
5. Add generous amounts of spinach, shredded cheese and parmesan cheese. You can add as much or as little as you want, depending on how cheesy you want it to be. Add the parsley, pepper and garlic powder to taste. Set the cheese and spinach mixture aside.
6. Remove the lasagna noodles from the pot and drain under cold water. Place the noodles on a flat surface and run a line of the cheese mixture down the middle of each noodle. Roll up each noodle.
7. Spread a layer of sauce on the bottom of a 13×9 pyrex dish. Add the lasagna rolls on top, open side faced down. Top with the remaining sauce and parmesan cheese. Bake for 30 minutes at 350 degrees or until lasagna noodles are soft and rolls are heated through. Add shredded cheese on top and bake for an additional 5 minutes or  until cheese is completely melted.

Bonus: You can use the same recipe to make stuffed pasta shells.

lasagna 1

lasagna 2



Warm Up With this Homemade Chicken Soup

With the cold weather creeping up on us and cold and flu season just around the corner, you’re going to need some chicken soup! Forget the store-bought, sodium-filled canned soups. Check out this easy, fail-proof, homemade chicken soup recipe to warm you up and keep away colds this winter. I’ve shared this recipe with even the worst cooks and it always turns out awesome.

Homemade Chicken Soup

1 medium onion, sliced in half
4 cloves of garlic
1 bunch of celery (Cut off the bottom ‘stump’ of the celery and use only this, along with a few stalks from the middle of the celery, with leaves. Yes, the parts you would typically throw out)
3 parsnips, peeled
3 carrots, peeled
4-6 chicken drumsticks, skin removed


1. Combine the onion, garlic cloves, parsnips, carrots, celery and chicken in a large pot.
2. Cover all contents completely with water and bring to a boil.
3. Once boiled, add generous amounts of basil and parsley, followed by a small amount of paprika. Add salt and pepper to taste.
4. Reduce heat to low and let simmer covered for 2 hours.
5. Remove chicken and vegetables from the broth. Chop vegetables and remove chicken from the bones.
6. Add everything back into the broth and continue to simmer for 30 minutes to an hour.

I promise, your house will smell delicious.

Tip: Making the soup the day before and letting it sit overnight in the fridge will give you a more flavorful soup.

The last thing you want to do when you’re sick is cook. So freeze some of this ahead of time and have it ready for the next time you’re under the weather!

Enjoy 🙂