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Parve
Easy
35 Minutes
Diets 
These rolls make a delicious side. The creamed spinach filling can also be served on its own without the pasta.
10 Haddar Lasagna Noodles, cooked according to package directions
24 ounces (680 grams) chopped frozen spinach
1/4 cup oil
1/4 cup flour
2 tablespoons water
1 teaspoon minced garlic or 2 cubes Gefen Frozen Garlic
1 egg, beaten
salt, to taste
pepper, to taste
3 tablespoons oil
3 tablespoons flour
2 cups water
1/2 teaspoon salt
1 teaspoon Gefen Garlic Powder
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for two minutes. Drain.
Remove quarter cup of spinach and set aside.
Combine flour and oil in a medium-sized frying pan and cook over medium heat, stirring constantly. Add water and garlic and stir for another two minutes.
Add the spinach and cook, stirring, just until the liquid is released.
Allow to cool and add egg, salt, and pepper. Mixture should be spreadable, not runny.
Spread mixture over each lasagna noodle and roll up, then cut each roll in half.
Combine ingredients for the sauce in a medium saucepan, including quarter cup reserved spinach from the filling, and bring to a boil.
Remove from flame. Pour over spinach rolls before serving.
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Where’s the noodles? Sounds like a great recipe. But you don’t list the lasagne noodles in your list of ingredients. How much?
Good catch EB. Recipe has been corrected. Ten lasagna noodles. Thanks!