Spinach-Ricotta Lasagna Rolls

What You'll Need

• thirty oz. ricotta cheese
• one cup Parmesan cheese
• four cups shredded mozzarella cheese—divided use
• sixteen oz. frozen spinach—thawed according to package directions
• one quarter to one half tsp. salt
• one egg—lightly beaten
• one box (16 oz.) lasagna noodles
• two cloves garlic—minced
• two tsp. canola oil
• thirty-two oz. tomato sauce (I used homemade sauce)
• Non-stick spray

How to Make It

1. To a large bowl, add the ricotta, Parmesan, two cups of mozzarella, spinach, and salt and stir to mix well.
2. Add the egg and mix well again.
3. Set aside.
4. Bring a large pot of water to a boil over high heat.
5. While the pasta water comes to a boil, mince the garlic.
6. In a medium pot over medium heat, add the canola oil and minced garlic and cook for 30 seconds.
7. Turn the heat to low, add the tomato sauce, stir, and cover with lid—let cook, stirring occasionally, until ready to use.
8. Once the pasta water is boiling, add the lasagna noodles and boil for nine minutes.
9. While the noodles cook, lay out a few sheets of foil and coat them with non-stick spray.
10. Gently remove each noodle with tongs (and a fork) and place them in a single layer on the foil.
11. Spray a 9×13 and 6×9 glass baking dish with non-stick spray.
12. Ladle some tomato sauce into each baking dish—enough to cover the bottom completely.
13. Preheat the oven to 350 degrees.
14. Spoon about three tbsp. of the spinach-ricotta mixture onto each noodle (do a few at a time) and spread evenly using a “fancy” butter knife (I found this to be easiest).
15. After spreading the mixture, roll the noodle and place it seem-side down in the baking dish.
16. Repeat until the noodles and mixture are gone. There is enough mixture for 20 noodles.
17. After filling and rolling all the noodles, ladle the remaining sauce over the noodles and sprinkle the remaining two cups of mozzarella cheese evenly over the noodles.
18. Cover the dishes with foil (spray the foil with non-stick spray to prevent the foil from sticking to the cheese).
19. Bake for 40 minutes.
20. To brown the cheese topping, heat the broiler to 315 degrees.
21. Remove the foil from the dishes and place the dishes under the broiler for about five minutes.
22. Keep a close eye on the dishes as they can go from brown to burnt in seconds.
23. Let cool for 10 minutes.
24. Serve warm.

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