Recipe 12: Spinach Lasagna Rolls & Caprese Salad

This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.

If you would like to read the post that accompanies this recipe, check it out here.

What You’ll Need

For Spinach Lasagna Rolls

  • 1 box of lasagna noodles
  • 1 package organic spinach (approx. 5 oz)
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • Salt & Pepper (to taste)
  • Up to 32 oz spaghetti sauce (use more or less for your taste)
  • 1/2 cup mozzarella cheese

For Caprese Salad

  • 1 package organic spinach
  • 1 package of cherry tomatoes
  • Fresh mozzarella
  • Olive Oil
  • Balsamic Vinegar


Because of dietary needs, we used DeBoles Gluten Free Lasagna noodles. Go ahead, make it your own!

How We Did It

For Spinach Lasagna Rolls

1. Preheat oven to 350 degrees.

2. Cook lasagna noodles

NOTE: Find the instructions I used to cook the noodles here. I felt like such a rebel because the box said do not pre-cook.

3. While the noodles are cooking, in a large bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.

4. Lay lasagna noodles on a large plate (or on parchment paper). Be sure to dry the noodles as best as possible.

5. Spread spinach mixture evenly over one noodle. Continue with remaining noodles.

6. Roll noodles.

7. Cover the bottom of a casserole dish with a thin layer of spaghetti sauce.

8. Carefully add rolls to the baking dish.

9. Spoon sauce over the noodles, add mozzarella cheese, put foil over dish.

10. Bake for 40 minutes or until the cheese is melted.

11. Serve with more sauce, if desired. Enjoy!

For Caprese Salad

1. Mix equal parts olive oil and balsamic vinegar (add or subtract for your desired taste) and chill in refrigerator.

2. Half cherry tomatoes and cut fresh mozzarella into small pieces.

3. Add tomatoes and fresh mozzarella to spinach.

4. Divide into bowls, add dressing and enjoy!

A Final Note

Aaron and I had so much fun cooking this together. We loved putting our own spin on it but we do need to give credit where it is due. Find the original recipe here:

I have my wonderful godmother to thank for teaching me how to make a killer Caprese salad. Thank you, Aunt Rosemary!

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