Spinach Artichoke Lasagna Rolls

I did not participate in the pasta recipe swap on the Nest message board, mostly due to the fact that I don't have any awesome recipes to submit.  But when the swap ended and everyone posted their results, I drooled my way through the blog postings.  One that stood out to me was for Spinach Artichoke Lasagna Rolls.  Now, I love me some spinach and artichoke dip.  I even have an amazing recipe for it that I can't wait to share here, but I don't make it too often because I would end up eating it all and that's never a good thing.

When I saw the post by Jey I fell in love.  Spinach and artichoke and other yumminess wrapped up in a lasagna noodle?  Yes, please!!  These lasagna rolls were easy to make and super delicious.  I never had a panicked moment where I thought I screwed it up (though I did have to make a panicked "we're out of shredded mozzarella" call to the husband).  It's so simple.  You cook the lasagna noodles, thaw the spinach (I heated it on a plate in the microwave for 4 minutes, then put it in my colander to squeeze out the access water), mix everything up, then spread, roll and bake.

My adjustments that I made were that I didn't use as much roasted red pepper (though I think I'll use the full amount next time, I thought my husband hated them, but it turns out he just dislikes raw red peppers) and I didn't use as much alfredo sauce.  I did the 1 cup in the mixture, but when I went to add the cheese and sauce to the tops when it was in the muffin pan, I just scooped a spoonful into each one, not using the full leftover amount.  I also used light alfredo sauce since I was trying to make this somewhat healthier (the recipe already calls for low fat cream cheese).

I normally wait a day or two to take leftovers for lunch so I vary my meals, but this was so delicious that I couldn't wait.  I even brought a little extra shredded mozzarella and put it on top as I heated it up in the microwave at my office.  It's just as delicious reheated!

Spinach Artichoke Lasagna Rolls – from The Jey of Cooking

• 12 Lasagna Noodles
• 1 8 oz. Package Reduced Fat Cream Cheese
• 1 10 oz. Package Frozen Spinach, thawed and drained
• 1 14 oz. Can Artichoke Hearts, quartered
• 2 Cups Shredded Mozzarella Cheese
• 3 Cups Alfredo Sauce, divided
• 3 Cloves Garlic, minced
• 1 tsp. Oregano
• 1/2 Cup Roasted Red Peppers, chopped
• 1/2 Cup Parmesan Cheese

Preheat oven to 375.   Spray a muffin pan or baking pan with cooking spray.

Cook and drain the noodles, then set them individually on waxed paper to prevent sticking.
In a medium bowl, combine the cream cheese, spinach, artichokes, 1 cup mozzarella, 1 cup alfredo sauce, garlic and oregano.  Mix well, then spread evenly on top of each noodle.  Sprinkle with the roasted red peppers.

Roll the noodles up tightly and place into the muffin tin (or baking pan, seam side down).  Top with remaining alfredo and mozzarella and sprinkle with parmesan.

Bake for 30 minutes, or until heated through.