Spinach and Ricotta Lasagna Rolls
Ingredients:
12 lasagna noodles
3 cup Prego spaghetti sauce
1 cup mozzarella cheese
Filling:
2 cup ricotta cheese
1/2 cup cottage cheese
1 egg
1 cup Parmesan cheese
1 cup mozzarella cheese, divided
3/4 t salt
1/8 t cracked pepper
1 t dried parsley
3/4 t dried oregano
1 t lemon juice
5 cup finely chopped spinach
Directions:
1. Boil your noodles in salted water until they are al dente. (Not quite all the way cooked through.) Pour them out into a strainer and run cold water all over them. We don't want you to burn your pretty little fingers while you fill and roll the noodles.
2. Mix all of your filling ingredients together in a large bowl. Be sure to get them all thoroughly combined. You don't want any of the egg hanging around alone. Get everything mixed in.
3. Spray a 9x13 pan with cooking spray. Pour about 1 cup of the Prego into the pan. Spread it around so it evenly covers the bottom of the pan.
4. Lay a lasagna noodle out on a plate. Using a spoon, spread out the filling all over the top of the noodle.
5. Roll it up!
6. Place the rolled lasagna noodle, seam side down in your pan. Repeat with the other 11 noodles. Pour the remaining Prego sauce over the tops of your lasagna rolls and sprinkle with 1 cup mozzarella cheese.
7. Cover and bake at 350 for 45 minutes or until cooked through. Enjoy!
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