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Spinach-Artichoke Lasagna Roll Ups taste just like everyone’s favorite dip and are quicker and easier than traditional lasagna!
Today I’m taking an almost 5 hour plane ride to the east coast of the country to visit Jared who is on tour with his band. It’s actually been quite a while since I last visited him on tour and I’m excited to see him! I’m not excited to live on a teeny crowded bus with no shower for the next few days, though. I swear it’s like camping.
I’ve tagged along on various tours with Jared through Massachusetts, New Jersey, Illinois, Colorado, Utah, Washington, Minnesota, Wisconsin, Idaho, more states than I can remember. I’m sure I’m forgetting some. This time I’ll be flying into Jersey and traveling on the bus down the east coast and leaving from Atlanta. If you want to follow along on the touring adventures, be sure to follow my Instagram.
Eating well on tour is tough. You’re in a new random place each day and you often don’t have reliable transportation to get to a store or to a cafe or restaurant. I’m hoping to find some good spots while I’m out but in the meantime, I’ll probably be dreaming about these Spinach Artichoke Lasagna Roll Ups. I don’t know what it is about the combination of spinach, artichoke, and cheese that is so amazingly tasty, but I’m sure glad all those things fit inside and on top of a lasagna noodle. You’re going to love this recipe because it has all those favorite flavors AND it’s so much easier to assemble and get on the dinner table than regular lasagna.
Recipe Rundown
Taste: Just like spinach artichoke dip!
Texture: Creamy, chunky, and cheesy while the pasta stays al dente.
Ease: So much quicker and easier than traditional lasagna. Watch the video to see just how this dish is made.
Appearance: I think lasagna roll ups are actually prettier than traditional lasagna!
Pros: Fun twist on favorite flavors.
Cons: None!
Would I make this again? Yes.
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Spinach Artichoke Lasagna Roll Ups
Ingredients
For the cream cheese sauce:
- 4 ounces cream cheese, at room temperature
- 1 teaspoon garlic powder
- 2/3 cup milk
For the roll ups:
- 10-12 lasagna noodles*
- 1 (12-ounce) package frozen artichoke hearts, thawed and quartered
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed to remove water
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 (15-ounce) container part-skim ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg
Instructions
For the sauce:
- Combine all the ingredients in a small saucepan set over medium-high heat. Bring to a boil then reduce heat to low. Simmer for 5 minutes, or until the cream cheese has melted and the mixture is creamy.
For the roll ups:
- Preheat the oven to 350°F. Spray a 9×13-inch or similarly sized baking dish with cooking spray. Spoon about 1/2 the cream cheese sauce into the baking dish, spreading to create a thin even layer.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, or until al dente. Drain and gently lay the noodles flat onto a large sheet pan or simply a sheet of parchment paper.
- In a medium bowl, combine the artichoke hearts, spinach, garlic, parsley, ricotta, half the mozzarella, Parmesan, salt, pepper, basil, pepper flakes, and nutmeg. Spread a 1/4 cup of the artichoke mixture evenly along each noodle, rolling up tightly. Place the roll ups, seam side down, into the prepared pan. Top with the remaining sauce and mozzarella cheese.
- Bake for 20 to 30 minutes, or until heated through the lightly browned. Bake longer to brown the cheese more. If you like really golden brown cheese, broil for a few minutes. Serve.
Hoping to freeze these.
I made these last night… delicious! I would only recommend cutting down a little on the pepper and making twice the cream cheese sauce, so the rolls don’t dry out in the oven.
Lasagna rolls are the best, I need to make these soon!
Lasagna rolls are so much more fun than regular lasagna, at least to me. These look so good! I just started following your blog and I can’t believe you go on tours and stuff! Sounds crazy, but fun. 🙂
I had big plans to make spinach artichoke dip this weekend when my friend comes over. But now? I think I want to serve roll ups instead!
Have so much fun on tour! Safe travels. I can’t wait to follow along, Tessa! Welcome to the east coast!
Safe travels and I agree, eating healthy on the road is so hard. These look fantastic and the perfect quick meal for a busy family. 🙂