I had been dreaming of this recipe ever since the latest issue of Clean Eating Magazine arrived in my mailbox. A photo of these interesting looking manicotti bundles graced the cover, but when I looked further into the recipe, I was a bit taken aback. The trouble was, their version of this dish had tilapia, cream cheese, and carrots mixed together for the filling, and even typing that out here makes me want to throw up a little bit. I’m sure it’s tasty….. just not for me.
I wanted to use this concept of these little bundles, but make them with a delicious and creamy artichoke, spinach, and ricotta filling. I love the idea of these because there is instant portion control with the bundles, which can be SO hard with lasagna. My version of the recipe did not disappoint at all. In fact, these little bundles of deliciousness were oozing with gooey cheese and packed with flavor. They are also really simple and fun to make because you get to use your hands – one of my favorite parts of cooking. If you try these, please feel free to experiment by subbing in different veggies and other mix-ins, or using tilapia, cream cheese, and carrot filling if your little heart desires.
The one mistake I made with this dish was that I realized after the fact that I had no sauce! I just ended up heating up some sauce and pouring it over, but in the printable version of the recipe, I recommend putting the sauce on before baking the bundles. Either way works, but I think it would be best to have the sauce baked into the bundles.
Without further ado…
Spinach and Artichoke Lasagna Bundles
Serves 3. Yields 2 bundles plus 1/4 cup sauce per serving. 7 pts+ per serving.
Printable version here.
- 6 lasagna noodles
- 1-2 green onions
- 1/2 cup part-skim ricotta
- 1/2 cup thawed chopped spinach
- 2 artichoke hearts, chopped
- 1 tsp garlic powder
- 3/4 cup marinara sauce
- 1/2 cup light shredded mozzarella
First, preheat your oven to 350º and put on a large pot of water to boil.
Next, count out 6 lasagna noodles.
Boil noodles for 9 minutes, or the lowest number of minutes recommended on the package.
While waiting for the water to boil, take 1-2 green onions.
And slice out 6 thin strips.
Toss them in the pasta water for about 1 minute.
And they straighten out and become much easier to work with.
Meanwhile, while the noodles are cooking, combine the ricotta, spinach, artichoke, and garlic powder in a bowl.
Mix until well combined and your filling is complete.
Once the noodles are done, drain them and let cool until you are able to handle them.
Lay 3 of the noodles out on a flat surface.
Divide the filling in half and separate each half into three equal sized portions of about 3 tbsp each. Place a portion on each of the three lasagna noodles about 2 inches from the bottom.
Fold the bottom of the noodle up over the filling.
Roll the noodle around the filling the rest of the way, placing seam side down.
Tie a green onion strand around each of the bundles.
Repeat with remaining noodles and filling, and then place them all in a greased baking sheet. Divide sauce and cheese evenly between the bundles (I would put the sauce under the cheese if I had a do-over).
Bake for 25 minutes until cheese is melty and beginning to brown.
Serve two bundles per person with a side of choice.
i went with an arugula salad with carrots, cucumber, and green onion, drizzled with some evoo, balsamic, and fresh cracked pepper. Here’s where I topped it with the heated sauce in case you forget, too…
These were SO delicious. I did not want dinner to be over even a little bit.
I loved how fun these were to assemble and eat, and of course how tasty they were. I will definitely be making these babies again (and won’t forget to put the sauce on first, though they were really delicious just like this as well). You can easily multiply this recipe because it would be a real crowd pleaser and a fun twist on traditional lasagna. Yum!
What’s your favorite Italian dish to order in restaurants? How about to make at home? Linguini with White Clam Sauce in restaurants, and I love making pizza at home!