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1
Get a large pot of water boiling with a dash of salt.
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2
When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes).
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3
When they are finished cooking, drain in a colander.
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4
While the noodles are boiling, prepare the filling.
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5
Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible.
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6
Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt.
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7
Mix until well combined.
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8
When the noodles and filling are ready to go, preheat the oven to 400 degrees.
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9
Prepare a glass casserole dish by spraying with non-stick spray.
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10
On a clean surface, lay out a few noodles at a time.
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11
Place a few tablespoons of filling on each noodle and spread to cover from edge to edge.
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12
The filling does not need to be thick because once the noodle is rolled up, it will be compounded.
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13
Make sure to spread it all the way to the edges of the noodles.
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14
Roll the noodles up and place in the prepared casserole dish.
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15
Repeat until all of your filling is gone (there may be some noodles left over, these are back ups in case any of the others rip during assembly).
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16
Pour the marinara sauce over the rolled noodles making sure to cover all surfaces.
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17
The sauce will keep the noodles hydrated and soft while baking.
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18
Cover the dish in foil and bake for 30 minutes.
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19
Serve hot or divide into individual portions and refrigerate.
