I am thrilled to bring you this recipe in partnership with Giant Peapod. While this content was sponsored, all thoughts and opinions are my own.

Name one thing you dread in your weekly routine. For me, going grocery shopping quickly tops the list because of the complete hassle it can entail. Even with a detailed grocery list in hand, I can kiss an hour or more goodbye once I enter the store. We have a new au pair with us now and she is a vegetarian. I wanted to make spinach artichoke lasagna rolls for dinner but realized I was missing some key ingredients. Instead of heading out to the store with both kids in tow during a mild snowstorm, I instead decided to try something new to get the supplies for my recipe.

Our local grocery store offers Peapod which is an online grocery shopping and delivery service. It is so easy because you do the shopping online from the comfort of your home or wherever you choose. They even have a mobile app for ordering on the go. Then, you select a time for delivery and your groceries are delivered to your door. In some locations, you can also choose to pick them up and there is a convenient place right outside of the store for you to grab them. It was the perfect option for me when I was dreaming of lasagna rolls but had no time to get the items I needed to make them.

Ingredients for Spinach Artichoke Lasagna Rolls:

8 lasagna noodles
4 oz cream cheese
1/4 cup cottage cheese
1/2 cup ricotta cheese
1 15oz can quartered artichokes, drained
1 cup frozen chopped spinach, thawed
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded Parmesan
Sauce:
3 Tbsp flour
3 Tbsp butter
2 1/2 cup milk
1 1/2 cup shredded Swiss cheese

Let’s Make It:

1) Melt butter in a medium pan over medium heat. Stir in flour and cook for one minute. Slowly whisk in milk. {You’ll want to add the milk in stages letting the prior liquid absorb before adding more.} Let cook for 5 minutes or until the mixture starts to thicken. Remove from heat and stir in Swiss cheese.

2) Cook lasagna noodles, according to package directions, for 3 minutes less than the recommended time. Remove from pot and lie flat on a nonstick surface {I use a baking sheet lined with nonstick foil.}

3) Mix together cream cheese, cottage cheese and ricotta cheese until smooth. Stir in artichokes, spinach, egg, salt and pepper.

4) Preheat oven to 375 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray. Spread 1/2 cup of cheese sauce into bottom of baking dish.

5) Spread about 1/4 cup of spinach mixture on each of the lasagna noodles. Roll up each noodle and place in baking dish. Spoon additional cheese sauce on top of noodles. Top with shredded Parmesan cheese.

6) Cover dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes or until cheese is melted and bubbly.

These lasagna rolls are amazing and absolutely perfect for any vegetarians in your life. Of course, with all the yummy cheese, no one even missed the meat in the dish. I loved getting some extra vegetables too with the spinach and artichokes.

What are you favorite pasta meals? Have you ever tried online grocery ordering and/or a delivery service? It really is a great time saver and makes the hassle of grocery shopping practically disappeart. Be sure to check out Peapod to see if it is available in your area! You can save $15 off of your first order through 2/29.

And if you are looking for more spinach artichoke ideas, be sure to try

One Pot Spinach Artichoke Pasta