Spinach Lasagna Roll-Ups

1. 1

   In a large stock pot, bring water and some salt to a boil for the lasagna noodles.

2. 2

   Take spinach and squeeze out all the liquid.

3. 3

   Set to the side.

4. 4

   In a large bowl, add the ricotta, parmesan, 1 1/2 cups of the shredded mozzarella, salt, pepper, and spinach and stir well.

5. 5

   Set to the side.

6. 6

   Boil the lasagna noodles for no more than 6 to 7 minutes.

7. 7

   You want them to be slightly firmer than al dente since you will be baking this once you roll them up.

8. 8

   In a 13 x 9 baking dish, place about 1 cup of sauce on the bottom and spread to evenly coat.

9. 9

   Drain the lasagna noodles in a colander and run some cool water through them to stop the cooking process and make them easier to work with.

10. 10

    Lay out a few lasagna noodles and add about 2 tablespoons of the cheese/spinach filling and spread out along each noodle.

11. 11

    Then roll up and place seam side down in the baking dish.

12. 12

    The 1-lb.

13. 13

    box of noodles usually comes with about 20 noodles, and I always end up with just enough filling to fill 19 of them.

14. 14

    Drives me nuts, but no matter what I do, thats how it works out.

15. 15

    Once you have them all stacked up evenly in the dish, cover them with about 1 1/2 cups of sauce and cover with foil.

16. 16

    Bake in a 350-degree oven for about 40 minutes.

17. 17

    After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 10 to 15 minutes.

18. 18

    Remove from the oven, allow to set for a couple of minutes and serve with some extra grated parmesan cheese.

19. 19

    Use the extra sauce you had left over to top each serving.

* Per serving · 4 servings · Values may vary.