Spinach Lasagna Rolls


2 cups pasta sauce

9 uncooked lasagna noodles, wheat or gluten-free

10 oz chopped spinach, thawed

15 oz ricotta cheese

1/2 cup grated Parmesan

1 egg

Salt and fresh pepper

9 tbsp mozzarella cheese, shredded.
Preheat oven to 350°F.
Ladle 1 cup sauce on a 9 x 12 pan.
Cook noodles according to directions and drain.
Mix together spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and pepper.
Place a piece of wax paper on the counter and lay out lasagna noodles.
Make sure noodles are dry.
Take 1/3 cup mixture and spread over noodles.
Roll and place seam side down on baking pan.
Repeat with remaining noodles.
Ladle sauce over noodles.
Top with 1 tbsp mozzarella cheese.
Put foil over baking dish.
Bake for 40 minutes.
Serve with sauce on plates and on top of rolls.
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