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1
Preheat oven to 350u00b0F.
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2
Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350u00b0F).
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3
Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
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4
Combine the rest of the lasagna roll ingredients until combined in a large bowl.
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5
Lay out a noodle on a clean, dry surface.
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6
Place a layer of cheese mixture down the noodle, making sure not to over stuff.
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7
Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
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8
Set to the side.
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9
Sauce: In a saute pan, heat olive oil over medium low heat.
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10
Squeeze out roasted garlic paste and let it cook for about 1 minute.
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11
Add butter.
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12
Once melted, mix in flour, making a roux, cooking for about 1 minute.
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13
Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
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14
Add in heavy cream, letting it absorb the flavors for about a minute.
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15
Then add the cheese, stirring until melted.
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16
Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
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17
Season with salt and pepper and add parsley.
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18
Let simmer for about 5 minutes.
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19
Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
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20
Serve and enjoy!
